The skills that culinary school graduates gain from the curriculum do not align with the culinary industry requirements for their first position. This problem, if not addressed, will lead to lower enrollment of students and a limited number of employed culinary arts graduates in California. This basic qualitative study aimed to explore California…

The novel coronavirus disease 2019 (COVID-19), caused by Severe Acute Respiratory Syndrome (SARS-CoV-2) (WHO, 2021) disrupted the global health systems and became an unprecedented situation for all industries, including food service when declared a global pandemic in March 2020 (WHO, 2021). Count On Me NC was a training program developed by Safe…

The education and training of future food and nutrition professionals plays a vital role in preparation for managing complex food and nutrition problems. Within food systems, food???? and nutrition professionals provide nutrition education to individuals and families and work to ensure? ?access???? to nutritious and culturally significant foods.…

College students, on average, do not consume enough fruits and vegetables. Contributing to poor eating habits is an overall decline in young adults' cooking skills as compared to previous decades, with today's college students often relying on ubiquitous convenience food options. The detriments associated with these food choices are linked to a…

This study evaluates the effects of an interdisciplinary standards-based school garden-based education program on student learning. The objective of the program is to help students learn to be self-directed learners, community contributors, complex thinkers, quality producers, effective communicators, and effective/ethical users of technology. For…