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Early Registration Until May 1

OUR HOST:  Johnson & Wales University, Providence, has recently opened its Cuisinart Center for Culinary Excellence…a LEED-Certified 82,000 square-foot facility which houses 30 teaching laboratories at the Harborside Campus.  You will see beverage labs, hot and cold kitchens, pastry labs, dining rooms, and much more—all state of the art!



BEST PRACTICES SYMPOSIUM IN CULINARY EDUCATION


This June 23rd event promises to be a sell-out!  Four tracks are offered:

  • Culinary Teaching

  • Culinary Assessment

  • Teaching and Technology

  • Program Development

Instructors can sign up for this event separately for $75 which includes 1.0 CEUs and lunch!  Or participants in the Leadership Conference may attend at no additional cost.  Get more information online or call the CAFÉ office at (410) 268-5542



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

The National Onion Association Offers Free Foodservice Guide

For layers of information about onion types, uses, nutrition and more, look to The Foodservice Guide to Onions.  Produced by the National Onion Association, this free guide answers common foodservice industry questions about storage, handling and cooking with onions.  To order your free guide, email kreddin@onions-usa.org.

 


Have you read this month’s issue of “the Gold Medal Classroom”?  Not only will you find relevant columns and features and lesson plans, but you’ll also get to browse our archives for articles you may have missed! Click here for the April issue.