The Culinary Institute at Carolina

The Culinary Institute at Carolina

As another class rotation begins this month, let me take a few minutes to explain some of the changes which are coming to the institute, and to reemphasize some of the policies already in place.

With the addition of Blackboard, instructors can now post any handouts, recipes, links, or any other ancillary materials to the web which students can then download and print for themselves. Using Blackboard effectively allows for much easier communication with students, and relieves costly bulk printing at the McCutchen House. Blackboard also allows us to post grades from any tests given throughout the program.

All classes will have a final test given in class, graded, and posted. As of now, there are no steadfast rules as to whether a student can receive a certificate without passing this test (except for ServSafe©), but it will become the rule soon; especially considering that we will eventually apply for accreditation through the ACF. Syllabi are being reworked for cohesiveness, minimum standards, and for CHRIE approval. There will still be some room for instructors to add additional recipes and techniques, but we must maintain a strong foundation.

A houseperson will be on property through the… Continue reading →