| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 50.52 |
| Liaison | Alicia Hodenfield |
| Submission Date | Feb. 18, 2021 |
Sonoma State University
IN-47: Innovation A
| Status | Score | Responsible Party |
|---|---|---|
|
0.50 / 0.50 |
Nancy
Keller Director of Culinary Services Culinary |
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Name or title of the innovative policy, practice, program, or outcome:
Plant - Forward Kitchen
A brief description of the innovative policy, practice, program, or outcome that outlines how credit criteria are met and any positive measurable outcomes associated with the innovation:
All the managers and staff from the University Culinary Services attend the Plant - Forward program offered by The Culinary Institute of America to include a variety of plant-based diets in the kitchens. This program will engage participants through lectures and hands-on production surrounding the principles of plant-forward and global cuisine. The participants will be exposed to plant-based ingredients and their cooking techniques while having fun creating delicious food. Delivering delicious plant-forward cuisine that pleases student’s palates not only makes sense from a wellness standpoint, it also makes good business sense.
Optional Fields
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The website URL where information about the innovation is available :
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Additional documentation to support the submission:
Data source(s) and notes about the submission:
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