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/experience required: A degree from an accredited culinary school or a bachelor's degree with an emphasis in food science or another culinary related field or and equivalent combination (at least 5 years) of
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around the globe; students of all ages will engage with science and have opportunities for exploratory learning, transforming their thinking about food, water, and health and the careers available in
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of various methods of food preparation including sautéing, display cooking, deep frying, grilling and steaming, etc. Ability to properly use knives and standard kitchen equipment. Ability and skill to prepare
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recipes to prepare food. Gathers ingredients and materials needed to perform daily production. Follows proper procedures for storing and preserving food, including FIFO and allergen control. Maintains
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Details Posted: 25-May-24 Location: Lexington, Kentucky Salary: Open Categories: Academic/Faculty Agricultural Sciences Internal Number: 529953 Department Name: 81270:Research Farms Job Summary: The
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45% research, 45% teaching, and 10% outreach assignment. The position’s start date is anticipated to be January 2025. This position will be in Agriculture, Food, and Natural Resources (AFNR) Education
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.). Professional, volunteer, or direct life experience with cooking, skill-based food instruction, using safe food handling practices, and/or gardening. Volunteer, direct life, or professional experiences with
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, a sweet shop, 7 catering operations, Schwab Executive Dining, 5 athletic concession venues, and 2 teaching kitchens, SDHA also oversees the Stanford Food Institute, the Stanford Flavor Lab
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Department: FAES | Food, Agricultural and Biological Engineering The Agricultural Safety and Health Program in the Department of Food, Agricultural, and Biological Engineering at Ohio State University seeks a
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SCHOOL/UNIT DESCRIPTION: The Center for Advanced Study in the Behavioral Sciences (CASBS) at Stanford University stimulates cutting edge social science on important societal problems. A national and