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march / april 2013
volume 19 number 2
WHAT’S COOKING IN THE CLASSROOM?
While culinary schools reflect and shape trends in the world of food, the training available for foodservice careers is more comprehensive than ever.
BY SARA PEREZ WEBBER
PASSING THE TEST
Foodservice providers are fi nding fresh approaches to making cafeteria food healthier, from elementary schools to the college level.
BY DEANNE MOSKOWITZ
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