Cooking Up A Class Act

July 2008
FoodService Director;7/15/2008, Vol. 21 Issue 7, p10
Trade Publication
The article focuses on the approach used by State University of New York in Cobleskill Executive Chef David Phelps in teaching a class that puts about 60 culinary students to work for Dining Services. Phelps says the usual classroom environment depends on what's going on. If Dining Services has a function, they put the students in the kitchen where they can work the stations. Before Phelps began teaching his class, the students' hands-on experience was restricted to occasional dinners at a small campus restaurant.


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