FELC Summit Program Set!

The final program for the Foodservice Educators Learning Community (FELC) first annual Summit is now set. To see the list of master classes (and when they are taught), as well as see all the free classes you can attend as part of your registration, not to mention the Ultimate Teaching Competition, visit http://www.fooded.org/annualconf.html. We hope you will agree that our first annual Summit is one that will provide attendees with plenty of opportunities to learn ways to better teach culinary arts and hospitality education as part of our faculty learning community.

If interested, it is still not too late to register for the Summit and join all of those who have already registered to attend from as far away as Alaska.

Also note that for those who are unable to attend the first FELC Summit, we will be sharing the highlights of the event through the blog, and may get others who are in attendance to get involved, too.

See you in Charleston, South Carolina, real soon!

Mick, Michael, Jami

Camp Culinaire & Bake Shop Camp, June 23-25

The Hospitality Administration Program at Ivy Tech Community College, located in north Indianapolis, is offering two camps for high school juniors and seniors with an interest in the culinary industry on June 23 through 25th, 2009. Ivy Tech Community College offers the only ACF accredited program in the state of Indiana.

Camp Culinaire will offer high school students the option of participating at two levels along with a Bake Shop Camp, as explained below:

Camp Culinaire

LEVEL 1 (For incoming juniors or seniors with no prior learning experience in a high school culinary program) will be taught in the morning and teach students: Knife Skills, Chicken Fabrication, Cooking Techniques, Sauce & Soup Development, Organization & Productivity Skills, Cooking Demo by a Top Indy Chef

LEVEL 2 (For incoming juniors or seniors with one or more years experience in a high school culinary program) will be taught in the afternoon and teach students: Advanced Knife Skills, Stock & Sauce Development, Garde Manger Work, Meat Fabrication, Cooking Demo by a Top Indy Chef

Bake Shop Camp

The Bake Shop Camp offered in the morning to teach students: Yeast Breads, Pastries, Cakes & Wedding Cake Demo with leading Pastry Chef

The cost of the curriculum is $175 per student. The registration is a real bargain because it includes: Mercer knife tool kit/baking kit, Chef jacket, as well as a closing dinner for students and parents on Thursday evening.

A $100 deposit due by May 1, 2009 and the balance is due by June 1, 2009

For more information about the program or registration visit: www.ivytech.edu/indianapolis/events/campculinaire

Or call Chef Lauri Griffin at 317-921-4913

Space is limited so those interested are encouraged to promptly apply.

You Want to Make Your Teaching Labs Green?

Are you in pursuit of establishing the Green kitchen learning laboratory for your students? If so, the FELC has a special offer for its members. Our friends at Earth Alive, featured in the first-ever Green exhibit at the Chicago NRA, have agreed to offer big discounts on its green cleaning product, RapidAll, which is safe for the environment & human health, simple to use, and provide significant savings to end users of its patented microbial pH neutral cleaner.

For more details on this great offer visit the Members Area of www.fooded.org

Vault Guide to Culinary Careers

The book, Vault Guide to Culinary Careers, is now a resource that is available in print or as an on-line ebook for culinary arts and hospitality educators and administrators. The printed version is in paperback and retails for $29.95.

If you go to this link http://www.vault.com/store/book_preview.jsp?product_id=46645 you can read an excerpt from the book, or you can see a extended PDF excerpt.

For those who may want further information please contact the author, Bettina Fisher, by phone (718-909-9155) or e-mail her at: radish101@nyc.rr.com

February / March Issue of Innovate now available

Innovate (www.innovateonline.info) is published bimonthly as a public service by the Fischler School of Education and Human Services at Nova Southeastern University and is sponsored, in part, by Microsoft. You can subscribe to it for free and it is worth it given the wide range of articles it offers on education.

To get an idea of the contents of the February/March issue, it opens with Marc Prensky revisiting--and revising--the digital native/digital immigrant dichotomy he wrote in 2001. Patrick McGrail and Ewa McGrail then offer practical advice for students and educators attempting to comply with copyright law as they use Web 2.0 technology. The next two articles in the issue describe attempts to bring technology into the classroom, authored by Neelu Sinha, Laila Khreisat, and Kiron Sharma's. There is more.

Since the e-journal is sponsored by Microsoft, the Editor-in-Chief, James Morrison, encourages educators to submit manuscripts describing how they use Microsoft technology to enhance the educational experience of students. As an extra incentive, the senior authors of the top three papers published on Microsoft's Web site at http://www.microsoft.com/education/highered/technology.aspx prior to June 2009 will be invited to present their papers at the Microsoft Global Exchange summit in July 2009 (with expenses covered by Microsoft).

James Morrison can be reached at: Morrison@UNC.EDU