| 07:30 AM–05:00 PM |
Event Registration Open
1st Floor Lobby |
| 08:50 AM–09:00 AM |
Welcome and Introduction
102 BC |
| 09:00 AM–10:00 AM |
Elevating All Learners – Strategies for Creating Neuro-Inclusive Teaching Kitchens and Workplaces
102 BC
Elevating All Learners – Strategies for Creating Neuro-Inclusive Teaching Kitchens and Workplaces
As chefs, we recognize that recipes frequently need adjustments. Like recipes, our teaching practice must also evolve to meet the needs of our learners. This session seeks to expand the educator’s knowledge of neurodiversity by defining terminology and addressing neuro-inclusive teaching techniques for the culinary classroom, kitchen, and workplace. Enhancing our teaching practice will uplift every learner and increase their potential to become future leaders in the workforce. Learning Objectives: Understand the concept of neurodiversity and its significance in the culinary education context. Acknowledge the unique strengths and challenges that neurodiverse individuals bring to the culinary field. Adapt teaching methods and materials to accommodate diverse learning styles and sensory needs.
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| 10:00 AM–10:15 AM |
Session Break
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| 10:15 AM–11:15 AM |
AI in the Culinary Classroom – Threats and Opportunities
102 BC
AI in the Culinary Classroom – Threats and Opportunities
In this session, we'll explore the history of Artificial Intelligence (AI), particularly its impact on the realm of learning. Diving deeper, we'll examine the threats posed by generative AI to the field of education. However, amidst these challenges, we'll also uncover exciting opportunities for culinary educators as we explore how AI can be integrated into the classroom environment. Join us as we navigate the evolving landscape of AI in education, discovering innovative ways to harness its potential and enhance culinary learning experiences. Learning Objectives: Recognize key milestones and breakthroughs in AI technology and their implications for various fields, including education. Discuss ethical dilemmas related to AI use in education, including issues of privacy, equity, and bias. Understand AI tools and technologies that can support curriculum development, student engagement, and skill assessment in culinary arts.
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| 11:30 AM–12:30 PM |
Lunch
102 BC |
| 12:15 PM–12:30 PM |
Mental Health Awareness in Hospitality: Empowering Students for a Healthful Future
102 BC
Mental Health Awareness in Hospitality: Empowering Students for a Healthful Future
CHOW’s Mental Health Amuse’ Course is a training course that is meant to shine light on some of the most pressing issues affecting workplace wellness. This course offers tangible evidenced based skills that everyone can use for themselves, or to support a coworker/friend. Created for the hospitality industry BY industry peers, this course offers an overview of mental health, wellness and substance use recovery, complemented by resources, applicable skills, and thought provoking conversations. Learning Objectives: Identify the most pressing issues affecting workplace wellness in the hospitality industry. Understand the impact of mental health issues on individuals and workplaces, particularly in the hospitality industry. Effectively use the resources available to inform individuals of the importance of personal and workplace wellness.
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| 12:45 PM–01:45 PM |
Empowering Excellence – The Importance of Work-Based Learning and Student-Run Operations
102 BC
Empowering Excellence – The Importance of Work-Based Learning and Student-Run Operations
In this session participants will have the opportunity to delve into the importance of work-based learning and student-run operations in modern culinary educational settings. We will focus on managing and operating a student-run restaurant and discuss how to strike a balance between hands-on experience and theoretical instruction. We’ll also explore innovative strategies such as externships, apprenticeships, and mentoring, as well as emphasize the impact they have on student development and industry readiness. For those interested in strategies to balance the demands of running a student-operated business with theoretical concepts, we will host a roundtable discussion following the session. Learning Objectives: Understand the benefits of work-based learning for student development, including skill acquisition, real-world experience, and career readiness. Develop strategies to integrate practical, hands-on experiences with theoretical classroom instruction. Investigate various work-based learning models such as externships, apprenticeships, and mentoring programs as well as understand the logistical, financial, and operational aspects of student-run ventures.
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| 01:45 PM–02:00 PM |
Session Break
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| 02:00 PM–03:00 PM |
Resilience in the Classroom – Navigating Trauma within Culinary Education
102 BC
Resilience in the Classroom – Navigating Trauma within Culinary Education
Join Brightwater’s Chef Marshall Shafkowitz and Meagan Ruffing, NWACC’s Director of Counseling & Wellness, as they share a thought-provoking seminar addressing the difficult but essential topic of preparing for and responding to unexpected tragedies within educational institutions. In light of two recent losses from within their institution and school community, it has prompted a comprehensive reevaluation of preparedness as leaders, educators, and culinary professionals to handle such situations with care and professionalism. From establishing robust and sustainable support networks to effectively communicating with those impacted, during this session they’ll help educators navigate the complexities of crisis management, focusing on both proactive and reactive measures. Furthermore, this seminar will shed light on the often-overlooked aspect of self-care for leaders and educators, recognizing the necessity to prioritize one’s own well-being to effectively support others. Learning Objectives: Encourage a culture where mental health and well-being are prioritized and openly discussed. Gain insights into the emotional and psychological challenges that arise during crises. Understand the importance of self-care for leaders and educators, especially during time of crisis.
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| 03:00 PM–03:15 PM |
Session Break
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| 03:15 PM–04:15 PM |
Empowering Culinary Leaders – Green Technologies for Professional Chefs and Educators
102 BC
Empowering Culinary Leaders – Green Technologies for Professional Chefs and Educators
This session, led by Christopher Galarza of Forward Dining Solutions, will focus on empowering culinary leaders by providing comprehensive information on the latest green technologies transforming professional kitchens. Participants will learn how to integrate these sustainable innovations into their culinary practices and teaching methodologies. By bridging the gap between education and industry, this seminar aims to equip both chefs and educators with the tools and knowledge needed to lead the charge toward a more sustainable culinary future. Attendees will leave with actionable insights and practical strategies to drive sustainability in their kitchens and classrooms. Learning Objectives: Identify key green technologies and sustainable innovations currently available within the food service industry. Understand the importance of aligning educational content with industry advancements in sustainability. Inspire students to become advocates for sustainability in the culinary industry, influencing both their future peers and employers.
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| 04:15 PM–04:30 PM |
Session Break
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| 04:30 PM–05:00 PM |
ACFEF Accreditation Roundtable Discussion (Optional)
102 BC
ACFEF Accreditation Roundtable Discussion (Optional)
This session is designed for any educators that are interested in pursuing accreditation for the programs at their institution. Postsecondary and secondary accreditation by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) assures that a program is meeting at least a minimum of standards and competencies set for faculty, curriculum and student services. Benefits of Postsecondary and Secondary Accreditation- Creates public trust by ensuring: Established standards Accountability and credibility High level of professionalism Up-to-date and current practices Marketing tool for recruiting students ACFEF accreditation acts as a third party endorser for federal funding
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