We Are Chefs
High School Culinary Educators Discussions (8)
| Discussions | Replies | Latest Activity |
|---|---|---|
How many Chef Instructors does your program have?I'm currently discussing with my director about adding a second instructor to teach Baking and Pastry and was wondering how many instructor… Started by Richmond Flowers |
4 |
Dec 5 Reply by Lynn Bourinaris, CEC,CCE |
Culinary CompetitionsLet's talk about the different opportunities for competition. My program competes in SkillsUSA culinary arts, commercial baking, and food &… Started by Greg Beachey, CCC |
6 |
Oct 18 Reply by Susan Moberg |
Uniform companiesJust wondering which uniform companies everyone is using. I have used New Chef for many years, but have had fairly major issues with them t… Started by Greg Beachey, CCC |
3 |
Oct 6 Reply by Greg Beachey, CCC |
Providing on campus meals and cateringWhat are some experiences and or challenges you have had with school demands on your cooking expertise, students, and programs. Prepare me… Started by Mike Erickson, FMP,CDP,CHE |
5 |
Sep 18 Reply by Greg Beachey, CCC |
Looking for ideas for my classroomI'm looking for ideas for my classroom and lab I teach at a trade school in a sense which is St. Louis ,Job Corps and my students I have to… Started by kelly von-eric ross |
6 |
Sep 13 Reply by Carrie Snyder-Renfro |
Motivating the completely unmotivatedI have several students this year who are completely unmotivated and very apathetic. Do any of you have some proven (or unproven) strategie… Started by Greg Beachey, CCC |
3 |
Dec. 4, 2008 Reply by Denise Baxter |
Professional Equipment in Secondary settingsJust wondering what the thought is on the using the very cutting edge equipment (blast freezers, the latests computer-run combis, etc) in h… Started by Greg Beachey, CCC |
0 | Aug. 8, 2008 |
School starting...Let's get this started with a brief discussion on schedules. We are a career center, which means we have about 13 schools districts which f… Started by Greg Beachey, CCC |
0 | Aug. 4, 2008 |
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