NEWS
2010 Culinary Arts/Hospitality Student Competition & Symposium
April 16th: Downey: Save the Date Flier! Check back soon for Competition Rules and Registration Info.
Dana Wu Wassmer on Nutrition
As a Nutritionist, Dana Wu Wassmer, Cosumnes River College, is morally opposed to diets. However, she offers some great and healthy strategies for controlling your weight in the New Year.
As her son goes went through the college application process looked at the "myth" of the Freshmen 15. Turns out not to be a myth after all. She offers strategies to combat it.
Dana weighed in on that holiday lurking in the shadows, Halloween and the snack sized treats that we might consume without a second thought. The moral to this treat tale, snack size can really add up.
Last month she responded to an article in Time magazine and dispells a few myths and misconceptions about diet and exercise, in "No Pain, All Gain?"
In her first article of the semester, she took a look at Macrobiotic Diets...if they're good enough for Gwynth Paltrow and Madonna, what are we missing out on? Perhaps some essential vitamins.
The Path of a Pathogen
The New York Times takes an unflinching look at the path of an e.coli outbreak that left a young woman seriously debilitated. It's an eye-opening account of the beef processing industry.
Successful Beginnings
Lisa Ledeboer, Mt. San Antonio College offers some timely exercises to start the new semester. No matter the discipline, here are a variety of activities to engage your students.
Learning Culture Through Food
In the Los Angeles Times, Mary MacVean observes a hands-on workshop for K-12 teachers incorporating food and geography. UCLA offers the one-day seminar through its International Institute and the UCLA History Geography Project.
Food Lab and Incubator, Too?
Two interesting articles from the Los Angeles Times. One by Betty Hallock, features food Scientist Ted Russin and a behind the scenes look at his San Diego food lab. Another, by Mary MacVean uncovers a great resource in LA for aspiring food entreprenuers, an incubator for culinary dreams.
2009 Culinary Arts and Hospitality Competition Recap
This year's CCC Culinary Arts Student Competition and Symposium, "California Dreamin'"introduced a tablescape competition component for Hospitality students, too. Click here or on image for recap.
New Directions
This Los Angeles Times article highlights an innovative program to redirect troubled youth towards the kitchen.
"Restaurant of the Future"
Arthur Max, from the Associated Press, writes about a $4.5 million cafeteria in the Netherlands run by a university research center in partnership with international catering services company, Sodexo. They're bringing data collection for the food industry and eating behavior investigation to a whole new level.
CURRICULUM
Nutrition, Food Science and Culinary Arts education in California community colleges provides opportunities to acquire and apply knowledge and skills related to nutrition principles, food science, food preparation and management. These programs provide education and training leading to career technical certificates, associate degrees, certification or transfer to a four-year institution.
Nutrition, Food Science and Culinary Arts programs work closely with business and professional organizations to meet employer expectations and enhance employability of students. Emphasis is placed on career education programs and developing jobs skills.
For more information on Nutrition, Food Science and Culinary Arts Curriculum, please see the Nutrition, Food Science and Culinary Arts Chapter of the recently updated FCS Program Plan 2009 or follow this link to the complete Program Plan 2009, featuring an Introduction, a chapter on Articulation and a Directory of Professional and Trade Organizations.
2009 Program Showcase
For our latest FCS project, Jill Golden at Orange Coast College gives us an up-to-date look at their Culinology Program via an interactive PowerPoint complete with video excerpts.
Consumer Handbook
Syndicated columnist, Lew Sichelman, highlights the newly available and free the 30th Edition of the Consumer Action Handbook, a great resource for all disciplines.