Kendall College Educates the Educators
Dean Koetke Teaches Sustainability Master Class at American Culinary Federation National Convention
CHICAGO-September 7, 2010-Christopher Koetke, CEC, CCE, dean of the Kendall College School of Culinary Arts and vice president of culinary arts for Laureate International Universities network, recently presented an intensive 4.5-hour sustainability master class to the country’s leading foodservice educators at the American Culinary Federation (ACF) National Convention, held in Anaheim, Calif.
The class was designed to help educators integrate sustainability throughout their curriculum and operations in a manner that will make sustainable practices as integral to their students’ daily lives as basic culinary skills.
“As educators, we must teach two to five years in the future, preparing our students for the industry when they graduate,” said Dean Koetke. “Sustainability is creating a paradigm shift that will change both our industry and our world for years to come. If we can develop a sustainability mindset among today’s students, they will become a mighty force in propelling that change.”
The class featured units on teaching energy and water conservation, waste stream reduction, green building and the complexities of sustainable food. The interactive session included group activities and several exercises that educators can adapt to their own classroom, including an energy and water audit of a commercial kitchen, learning games that increase interest and enthusiasm and specific activities for each area of sustainability.
Under Dean Koetke’s guidance, Kendall College launched its sustainability education initiative for working foodservice professionals and educators in 2008. Since then, Kendall has developed a national reputation as a thought leader in sustainability and Dean Koetke has become a nationally recognized authority and sought-after speaker and writer on the subject. He also contributes a regular feature to each issue of The Culinary Insider and the Gold Medal Classroom. Over the past few years, Kendall has been a leader in providing sustainability education for the ACF, National Restaurant Association (NRA), The Center for the Advancement of Foodservice Education (CAFÉ) and Foodservice Educators Network International (FENI).
Kendall is an official educational partner of the NRA Conserve: Solutions for Sustainability initiative, and Dean Koetke sits on the national Conserve Action Council. Most recently, Kendall College partnered with Conserve and the Food Service Technology Center to develop a series of more than 65 how-to video vignettes to help operators make their operations more sustainable. It is the foundation for the NRA’s Greener RestaurantsTM program.
About Kendall College’s School of Culinary Arts
Founded in 1985, the School of Culinary Arts at Kendall College is among the premier culinary training programs in the United States, offering associate and bachelor’s degrees and certificates in culinary arts as well as associate degrees and certificates in baking and pastry. The school occupies the stunning “Riverworks” campus near downtown Chicago. The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts associate program since 1988 and the Baking and Pastry associate program since 2008. Kendall, which celebrated its 75th anniversary in 2009, also operates schools of Hospitality Management, Business and Education. Kendall College is accredited by The Higher Learning Commission and a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org, 1-312-263-0456. Kendall College is a member of the Laureate International Universities network.