TITLE

Cooking Up A Class Act

PUB. DATE
July 2008
SOURCE
FoodService Director;7/15/2008, Vol. 21 Issue 7, p10
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
33186781

 

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