2017 Culinary Education Food Safety 
Modern Restaurant Management
DECEMBER 31, 2019
They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Food safety will focus on the supply chain.
Modern Restaurant Management
AUGUST 19, 2020
This partnership comes at a time when the demand for safe, fresh meal solutions has been heightened by food safety concerns brought on by the coronavirus pandemic. “We have committed our lives to educating eager, driven students, and will continue to do so with those enrolled in our online courses.”
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