Tours, Technology, and Teaching

More highlights promised for the June Leadership Conference

TOURS

There are three optional tours on Saturday afternoon in Providence:

Journey Back in Time—A tour of Historic Newport including the Breakers Mansion. Take a journey back in time to the Gilded Age where you can explore a world of exceptional elegance and inspiration in architecture, art, interior design and landscapes. The Newport mansions represent more than 250 years of social and architectural history in the city that was “America’s First Resort.” The tour includes a visit to The Breakers Mansion which is known as the grandest of Newport’s summer “cottages” and a symbol of the Vanderbilt family’s social and financial preeminence in turn-of-the-century America. You will learn about the Vanderbilt family and be able to tour their beautiful home which is now a recognized National Historic Landmark.

Discover Historic Federal Hill (Providence). Discover the “Heartbeat of providence” and taste the fine Italian Cuisine Providence has to offer. Stroll Historic Federal Hill and visit some of the finest shops and boutiques that make Providence unique. The Hill is traditionally famous for its Italian heritage, but today’s Indian, Chinese, Mexican, and Japanese cuisines are now part of the Atwells Avenue dining experience. The tour includes a visit to the family owned and operated Scialo Bakery, Venda Ravioli, and a local restaurant.
Exploring the East Side of providence—Mile of History. Explore the East Side of Providence where you can enjoy a “Mile of History” featuring the most impressive concentrations of original Colonial homes in America. These beautifully restored houses, churches and museums overlook the city’s historic waterfront. The Dining with History tour includes a visit to the John Brown House with a brief look at 18th century dining, and then a walking tour that traces the route of markets and dining practices in the early days of Providence. You will also have the opportunity to explore Colonial planting and food gathering practices of that time period.

The Tours range from $25 to $35 per person and are open to everyone. They are approximately 3 hours long and will begin by 1 p.m. with pick up at the hotel. Get the registration information.

TECHNOLOGY

On Friday afternoon of the Leadership Conference, there will be a break out session on Technology. Topics to be covered are:

Contemporary Developments in On-Line Learning
Using Prezi: A new mode for communicating content
Basic Food Blogging: from domain name to first posting.

TEACHING

Don’t forget! One of the choices for attendees of the Leadership Conference is the FIRST-EVER Best Practices in Teaching Methods Symposium. Offered from 9-4 p.m. on June 23, topics covered will include:

Culinary Teaching (focusing on the craft of teaching in a culinary setting)
Culinary Assessment (assessing student learning)
Teaching and Technology (in a culinary setting)
Program Development (developing, refining, and reviewing programs)

You can sign up for this event on a stand-alone basis for $75 or participate in it as part of your conference registration fee. Get more information.

The D.E.A.L. (Deal for Education and Learning) of the Week,
March 21, 2011

News about “going green” has dominated the media landscape from coast to coast. Terms like “carbon footprint” and

“global warming” are becoming a part of our everyday language. Foodservice is not only one of the nation’s largest industries, it is also one of the most energy-intensive. According to the NRA, there are more than 945,000 restaurants in the U.S. that serve 70 billion meals and snacks annually. With statistics like that, it’s easy to see how small actions by foodservice operators can make a BIG difference!

But what does it mean to “go green?” It can mean everything from recycling and composting to harnessing solar energy. To help make sense of it all, Kendall College, in collaboration with the Green Restaurant Association, has developed a video to share some simple tips that can be implemented at little or no cost and often pay for themselves by reducing overhead costs.

To request a copy of this DVD, email your name and address to Monika.Czehak@kendall.edu; or you can download this video by visiting http://culinary.kendall.edu/about/going-green/.

Important Dates

April 1, 2011	Awards and Scholarships for Teachers Applications Due!
April 1, 2011	WMMB Faculty/Student Recipe Contest Entries Due
April 1, 2011	Presenter Proposals Due for Best Practices Symposium
May 1	Early registration fees for CAFÉ 2011 events end
June 23	Best Practices in Foodservice Education Symposium
June 23-25	CAFÉ’s Annual Leadership Conference
July 15-17	First-ever Sustainability Symposium for Educators
July 29-31	International Desserts Workshop
October 21-23	Catering Operations and Curriculum Workshop

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