This article focuses on teaching and mentoring course-based undergraduate research in a vocationally focused higher education setting. At the Culinary Institute of America (CIA), students are immersed in hands-on experiential classes. Their education begins with basic culinary techniques, and they gradually progress toward more specialized cooking…

Public education funding relies on revenues from a variety of sources, from local taxpayers to federal programs targeting students with specific needs. The vast sum of funding collected--in excess of $600 billion annually--often masks which entities fund the education of our nation's youth. Questions of funding adequacy and equity across school…

Discussions of workforce development emphasize stackable training, and assume linear advancement and alignment, through college and career paths. Stackable credentials have become a best practice for community colleges across the United States as they struggle to advance the college completion agenda and ensure that students graduate with the…

Purpose/Objectives: The purpose of this paper is to provide baseline data and characteristics of food served and consumed prior to the recently mandated nutrition standards as authorized by the Healthy, Hunger-Free Kids Act of 2010 (HHFKA). Methods: Over 600,000 school lunch menus with associated food production records from 61 elementary schools…

Background: The high prevalence of obesity puts children at risk for chronic diseases, increases health care costs, and threatens to reduce life expectancy. As part of the response to this epidemic, the New York City (NYC) Department of Education (DOE)--the nation's largest school district--has worked to improve the appeal and nutritional quality…

Even before the Great Recession began, an alarming number of young adults in New York City between the ages of 18 and 24 were neither in school nor working. The employment challenges for these New Yorkers have only magnified in recent years. There are now an estimated 172,000 of these "disconnected youth" in the five boroughs. Though the…

Studies have suggested that skill-building through hands-on cooking as a nutrition education strategy, is effective to improve overall dietary quality among participants. FamilyCook Productions' "Diet for a Healthy Planet with Teen Battle Chefs(TM)" curriculum using this approach, was piloted in 2008 in a Brooklyn public high school…

Improving the nutritional value of school meals is a growing priority among school systems across the United States. To assist in this effort, the USDA's Cooperative State Research, Education, and Extension Service (CSREES) funded a coalition, which developed a new program called "From Farm to School: Improving Small Farm Viability and School…

The Center for Economic and Workforce Development (CEWD) at Kingsborough Community College (KCC) is currently working on a workforce development project that contains innovative teaching tools that proved successful in overcoming issues of academic isolation facing the student body. The CUNY Young Adult Program (CYAP) is a partnership of three…

It is not enough for students to acquire knowledge about how food is produced and processed; they must also come to understand the biological and environmental contexts in which food production, processing, and transportation take place. Through diagramming, students begin to understand that our food system has a series of interacting parts and…

Guidelines for implementing and operating a school breakfast program in New York are provided in this document. Following an introduction that explains the need for school breakfast programs, sections describe program history, meal pattern requirements, eligible participants, and available state and local financial assistance. Program requirements…

Describes initiatives in New York State to meet student nutrition needs, including the Statewide Training Network for School Food Service Workers and the Nutrition Comes Alive in the Cafeteria program. Emphasizes the role of local boards of education in supporting better nutrition in school lunch and breakfast programs. (FMW)

Outcome assessment has come to mean documentation, beyond grades and numbers of graduates, of higher education's results as proof of quality and evidence of improving undergraduate education. This document describes a consortium formed by the Two-Year College Development Center of the State University of New York, the Bureau of Postsecondary…

Since 1976, the Board of Cooperative Educational Services (BOCES) of Nassau County, New York, has utilized a 1600 acre site at Caumsett State Park for its Outdoor and Environmental Education Program. Once the estate of Marshall Field III, the center retains many historic buildings and provides a unique combination of natural habitats: fields,…

TWELVE PILOT PROGRAMS FOR TRAINING FOOD SERVICE WORKERS AND CHILD CARE CENTER AIDES FOR ENTRY-LEVEL JOBS WERE STUDIED TO (1) EVALUATE STUDENT PROGRESS TOWARDS SPECIFIC OBJECTIVES RELATED TO KNOWLEDGE, JOB COMPETENCIES, AND WORK ATTITUDES, (2) DETERMINE THE RELATIONSHIP OF STUDENT SUCCESS IN THE COURSE AND ON THE JOB TO STUDENT CHARACTERISTICS, AND…