TWO TALES FROM THE FRONT LINES: CULINARY TRAINING
- FÃ¡ilte Ireland to Launch a National Traineeship in Professional Cookery. // Hospitality Ireland;Oct2011, Issue 73, p79
The article reports on the development by FÃ¡ilte Ireland of a new National Traineeship in Professional Cookery programme which intends to help address the shortage in skilled labor in the culinary sector.
- A recipe for REDEMPTION. Talvi, Silja J.A. // Christian Science Monitor;12/26/2000, Vol. 93 Issue 22, p17
Focuses on the purpose of FareStart, a program in Seattle, Washington which seeks to train unskilled, homeless people in the culinary arts. Placement of graduates in positions in restaurants and hotels; The experiences of several graduates; Establishment of the program by Cheryl Sesnon.
- 'Sharpen up' kitchen series. Knight, Vicky // Hospitality (11724285);Dec2006, Vol. 42 Issue 12, p17
The article announces the availability of the Sharpen Up kitchen series for all industry professionals in particular, chefs of all levels. They are inviting chefs to come and sharpen up their skills, which will begin in February 2007. In addition, they will be presenting a new series every...
- GK's new Food Made Easy. Bruce, Jo // Morning Advertiser;2/10/2011, Issue 527, p25
The article reports on the relaunch of Greene King PLC's (GK) Food Made Easy training courses to help licensees develop their food offer in Great Britain.
- continuing ed: STEALTH HEALTH. Cobe, Patricia // Restaurant Business;Jun2009, Vol. 108 Issue 6, p20
The article offers information on the Culinary Enrichment and Innovation Program, sponsored by Hormel Foods Corp. in the U.S. The program involves 12 participants from restaurants, hotels and non-commercial venues to share classroom instruction and hand-on team cooking exercises. It outlines...
- The Food Bank's Recipe for Success. Bourque, Ron // New Hampshire Business Review;12/3/2010, Vol. 32 Issue 25, p20
The article focuses on the job training programs of New Hampshire Food Bank. It states that the firm offers fishing lessons through its advanced Recipe for Success program. According to Jayson McCarter, chief instructor, they are teaching the participants on the process of cooking for them to be...
- More Than Waiting on Tables. Grausman, Richard // Chef Educator Today;Autumn2005, Vol. 6 Issue 3, p33
Focuses on the importance of training of food service employees by the Careers through Culinary Arts Program (C-CAP) in the U.S. Development of the C-CAP to introduce public school youth to the career opportunities in the culinary arts; Assessment of the work skills to be developed for people to...
- Giant Eagle Gives Employees a Passion for Food. Acostavalle, Melanie // SN: Supermarket News;6/6/2005, Vol. 53 Issue 23, p66
Reports on the launch of an employee training program designed to give associates working knowledge of food by Giant Eagle as part of its Passion for Food tours. Significance of the tour to employees; Details of the training program; Products featured in the cooking demonstrations for customers...
- WHAT THE INDUSTRY HAS TO OFFER. // Caterer & Hotelkeeper;Jan2006 Careers Supplement, p11
The article presents information on schemes for career development in the hospitality industry in Great Britain. The Acorn Awards is a recognition programme run by the Caterer Group. The Chef School, an innovative training programme introduced by Corus hotels, aimed to develop a new generation...