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Stakeholders’ in Culinary Arts Programs at Community Colleges
The hospitality industry in both Canada and the United States is growing. With that growth is a demand for qualified workers to fill available positions within all facets of the hospitality industry, one of them being cooks. To meet this labour shortage, community colleges offering culinary arts programs are ramping up to meet the needs of industry to produce workplace-ready graduates. Industry, students, and community colleges are but three of the several stakeholders in culinary arts education. To read more click here.
Certified Foodservice Educator (CFSE) Launched by FELC
Dear members and others, the FELC has launched its online certification. To learn the details click on the Certification tab to the left. It is desired for personal merit, peer recognition, and job classification and promotion. It is not designed to certify whether or not you are knowledgeable about the content area of the classes you teach. The CFSE is designed to certify that you have fundamental knowledge on how to improve the quality of your teaching and ultimately student learning. It is offered exclusively to FELC members.
FELC Blog
Please note the blog is updated every Monday through Friday with information pertaining to our learning community as well as news, rants, insights, teaching tips, humor, etc., of interest to culinary arts and hospitality educators. The blog is over one year old now and has an extensive archives that can be searched for topics of interest to members and others. Also note the news links that are down the upper left-hand column of the blog page as they are updated daily from news sources from around the world. You can access the blog by clicking on the tab in the banner or click here.
