10 Reasons You Should Attend the Catering Ops Workshop

Sullivan University (host of the event) has the first-ever accredited Catering Operations curriculum
Keynoter Michael Roman, founder of CaterSource, is a leading expert in this field
Included: “Keeping Catering Operations Relevant to Your Curriculum”
Included: “Menu Designs”
Included: “Re-inventing Your Buffet Lunch”

Included: “Preparing Your Wait Staff”
Included: “How Do You Measure Learning?”
Included: “Passed and Small Plates”
Included: “Marketing Ideas”
Included: Chef’s jacket, tool kit, ACF continuing education hours, reception, two breakfasts and two lunches plus all educational materials

For on-line registration, go to http://www.cafemeetingplace.com/2011-events/catering-operations.html . Hotel cost is $89/night, single or double and provides complimentary rides to/from the airport. Registration cost is $374 pp which includes materials fee. You can contact the CAFÉ office for multiple attendee discounts.

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

The Wisconsin Milk Marketing Board has created a step-by-step DVD called “Pulling Fresh Mozzerella Cheese From Curd.” This DVD can be used as a great tool for your students and can go along with your class presentation on pulling fresh mozzarella curd. It is a fun, hands on demo that your students can be involved with!

The WMMB has 50 of these DVDs available free of charge. Please contact Sara Hill, Culinary Manager of Cheese Education, to obtain your copy. shill@wmmb.org.

Help a Fellow Instructor! Take a 5 Minute Survey.

Dear Culinary Educator,

When we speak of professionalism in culinary arts, what do we really mean? This research attempts to narrow our industry definition and ultimately find effective ways to teach, measure, and instill professional values and behaviors in the workplace and the culinary classroom. Your responses are a valuable contribution to our field. Thank you for your dedication to our craft.

This survey should take no more than 5 minutes, with only 4 questions and a handful of demographic options.

Phase 1 questionnaire: http://www.zoomerang.com/Survey/WEB22CTYEWY375

All survey responses are voluntary and confidential. Answers are anonymous unless you wish to identify yourself through your email address. I maintain no database of those who have completed the survey. This survey is open until September 14, 2011.

Thank you so much,

Glenn Mack, Doctoral Student
President, LeCordon Bleu Atlanta
404-353-8405
grmack@nova.edu

For more information about the research, you may go to http://mackpar-culinaryprofessionalism.wikispaces.com/