№ files_lp_4_process_3_103686
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Fresh culinary herbs such as basil, cilantro, parsley, and oregano have specific postharvest storage and quality maintenance guidelines, detailing temperature and humidity requirements, shelf-life, and sensitivity to ethylene and freezing injury.
Year:
2001
Region / City:
Davis, California
Topic:
Postharvest Quality of Fresh Culinary Herbs
Document Type:
Fact Sheet
Organization / Institution:
University of California, Davis, Postharvest Technology Center
Authors:
Elizabeth J. Mitcham, Carlos H. Crisosto, Adel A. Kader
Target Audience:
Producers and distributors of fresh culinary herbs
Validity Period:
Not specified
Approval Date:
February 2001
Date of Changes:
Not specified
Price: 8 / 10 USD
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Document type:
Supplementary scientific table
Subject:
Traditional Chinese medicinal herbs and natural compounds regulating microglial response
Field of study:
Pharmacology and neuroinflammation research
Content elements:
Botanical name, Chinese name, traditional functions, clinical applications, active compounds, references
Medical focus:
Microglial modulation and related diseases
Diseases mentioned:
Ischemic stroke, cancer, diabetes, cardiovascular diseases, neurodegenerative diseases, inflammatory disorders
Compounds highlighted:
Ligustilide, Artesunate, Arctigenin, Astragaloside IV, Curcumin, Berberine, Ginsenosides, Resveratrol, Tanshinone IIA, Triptolide
Source type:
Academic publication supplementary material
Language:
English
Year:
2022
Location:
West University of Timișoara, Romania
Target audience:
Academics, research staff, PhD students, students from UNITA partner universities and other universities
Organizing board:
Dana Percec, Otilia Hedeșan, Laurence Roussillion-Constanty, Patricia Heiniger Casteret, Giovanna Hendel
Partner universities:
UPPA, UBI, USMB, UNITO, UNIZAR, Univ. Brescia, Politechnico Guarda, UPNA
Language of instruction:
English, French
ECTS:
3
Program type:
Thematic school on intangible cultural heritage
Dates of physical activity:
7-11 November 2022
Dates of virtual component:
7-8 December 2022
Invited experts:
Otilia Hedeșan, Diana Mihuț, Alina Negru, Patrivia Heiniger-Casteret, Amandine Leporc, Cosmin Ivașcu
Application procedure:
Submission of motivation letter with personal and academic details via online form
Prerequisites:
No prior theoretical knowledge required, curiosity and respect for natural landscapes, teamwork, outdoor engagement
Year of Issue:
2026
Organization:
Natural Resources Institute, University of Greenwich
Department:
Food and Markets Department
Job Grade:
AC2/3
Reports To:
Head of Department
Direct Reports:
None
Key Contacts:
Research Group Leader – Postharvest Science, MSc Programme Leaders, Private sector contacts, Funders
Purpose:
Reduction of postharvest crop losses and contribution to research, consultancy, and teaching
Required Qualifications:
PhD in biological sciences or related field
Required Experience:
At least 3 years postdoctoral research in postharvest loss reduction in developing countries
Skills:
Research, teaching, consultancy, project management, communication, teamwork
Travel Requirements:
International travel to developing countries
Key Performance Indicators:
High-quality publications, securing external funding, delivery of contracted outputs, contribution to strategic planning
End Date / Review:
Annual Appraisal and Professional Development Review
Type of Document:
Job description
Context:
Academic and research source detailing responsibilities, qualifications, and performance expectations for a crop postharvest scientist position at NRI, including international collaboration and teaching duties.
Year:
2024
Region / City:
Sylhet, Bangladesh
Subject:
Postharvest preservation of fruits
Document Type:
Research article
Institution:
Local agricultural research laboratory
Author:
Not specified
Target Audience:
Researchers, horticulturists, food scientists
Study Period:
15 days of storage
Date of Experiment:
Not specified
Key Materials:
Aloe vera gel, Ascorbic acid, Indian jujube
Parameters Measured:
Weight loss, Total soluble solids, pH, Titratable acidity, Ascorbic acid content, Total phenolic content, Total antioxidant activity
Year:
2025
Region / City:
Not specified
Theme:
Culinary Arts, Food Safety, Health & Safety, Employability, Digital Literacy, Entrepreneurship
Document Type:
Educational Standards
Organization / Institution:
Not specified
Author:
Not specified
Target Audience:
Culinary Arts students, educators, and professionals
Period of validity:
Not specified
Approval Date:
Not specified
Modification Date:
Not specified
Year:
2020
Region / City:
Washington
Subject:
Culinary Arts, Food Science
Document Type:
Curriculum Framework
Organization:
Washington State
Author:
Washington State Department of Education
Target Audience:
Educators, Culinary Arts Instructors
Period of Validity:
Ongoing
Approval Date:
December 21, 2020
Date of Last Revision:
December 21, 2020
Year:
2022-2023
Region / City:
Missouri
Topic:
Culinary Arts
Document Type:
Agreement
Institution:
Chef Lewis’s Culinary Arts Program
Author:
Chef Lewis
Target Audience:
Culinary students and their parents
Period of Validity:
2022-2023
Date of Approval:
Not specified
Date of Amendments:
Not specified
Contextual Description:
A student agreement outlining the terms and expectations for participation in the Culinary Arts program, including punctuality, sanitation, dress code, and behavior requirements.
Year:
2024
Region / City:
Westbrook, Maine
Topic:
Culinary development, restaurant opening
Document Type:
Press release
Organization / Institution:
The Lost Fire, Waterstone Properties Group
Author:
Angie Helton
Target Audience:
General public, food enthusiasts, media
Action Period:
2025 (construction begins)
Approval Date:
N/A
Date of Changes:
N/A
Authors:
Nurul Mutmainna; Sultan; Jusri
Affiliation:
Management, Faculty of Economics, STIE Makassar Maju
Email:
[email protected]
Year:
2024
Received:
15 May 2024
Revised:
21 May 2024
Accepted:
03 June 2024
DOI:
10.3926/jsiems.xxxx
Type of Document:
Research article
Research Method:
Quantitative descriptive analysis
Data Collection Method:
Questionnaire
Sample Size:
79 respondents
Sampling Technique:
Slovin technique
Data Analysis Tool:
SPSS version 25
Research Location:
Maros Regency, Indonesia
Research Variables:
Financial literacy; Business performance; Business sustainability
Industry Focus:
Culinary industry
License:
Creative Commons Attribution (CC-BY-SA) 4.0
Keywords:
Financial literacy; Performance; Sustainability
Year:
2026
Region / City:
New Zealand
Subject:
Culinary education, workplace skills
Document type:
Skill standard
Organization / Institution:
Ringa Hora Services Workforce Development Council
Level:
3
Credits:
5
Reference:
New Zealand Certificate in Cookery (Level 3) [Ref: 2100]
Learning outcomes:
Communication, teamwork, problem solving, safe food handling
Assessment environment:
Culinary or training kitchen
Legislation:
Health and Safety at Work Act 2015, Food Act 2014
Cultural consideration:
Inclusive and culturally responsive approaches
Review date:
31 December 2030
Year:
2023
Region / city:
New Zealand
Theme:
Culinary Education
Document type:
Skill standard
Organ / institution:
Ringa Hora Services Workforce Development Council
Author:
Christensen-Yule, L., Neill, L.
Target audience:
Culinary students, chefs in training
Validity period:
From [dd mm yyyy]
Approval date:
[dd mm yyyy]
Review date:
31 December 2030
Last date for assessment:
N/A
Last revision date:
[dd mm yyyy]
Year:
2025
Region / City:
Kent State University
Subject:
Culinary Arts, Technical Study
Document Type:
Program Description
Institution:
Kent State University
Author:
Loretta Paganini
Target Audience:
Students pursuing technical study in culinary arts
Duration:
Not specified
Approval Date:
Not specified
Date of Last Update:
December 2025
Year:
2026
Region / City:
United States
Theme:
Education, Culinary Arts
Document Type:
Assignment Guidelines
Institution:
Alpine District
Author:
Unknown
Target Audience:
Students
Period of Validity:
Ongoing
Approval Date:
Not specified
Date of Changes:
Not specified
Year:
2022
Region / City:
Tangerang City, Indonesia
Topic:
Financial Management, Small and Medium Enterprises (SMEs), Culinary Sector
Document Type:
Academic Article
Institution:
Mercu Buana University, Jakarta
Authors:
Dwi Riska Yuliana, Sri Novitasari, Jihan Lathifah Khairunnisa, Rubaiatul Aslakhiyah
Target Audience:
Researchers, MSME practitioners
Methodology:
Quantitative, Explanatory Research, Multiple Linear Regression Analysis
Sample Size:
50 culinary MSME actors
Data Collection:
Questionnaire
Keywords:
Financial Knowledge, Income, Financial Management Behavior
Submission Date:
April 23, 2022
Revision Date:
April 29, 2022
Acceptance Date:
May 9, 2022
DOI:
http://doi.org/10.22441/profita.2020.v13i1.001
Source Type:
Peer-reviewed journal article
Content Description:
Explanatory research article analyzing the impact of financial knowledge and income on the financial management behavior of culinary MSMEs in Tangerang City, including methodology, sample, and statistical results.
Year:
2026
Location:
Residential Care Facility
Topic:
Culinary Services / Staff Roles
Document Type:
Job Description
Organization:
Avery Residential Care
Reports To:
Head Chef / General/Home Manager
Qualifications Required:
City & Guilds 706/1 and 706/2 or NVQ or equivalent, Basic Food Hygiene Certificate
Experience Required:
Minimum 1-year catering experience, experience in similar setting preferred
Skills:
Teamwork, leadership, adaptability, compassion, knowledge of safe food handling and SOPs
Responsibilities:
Menu planning, supervising culinary staff, ensuring nutritional and hygienic standards, food safety compliance, assisting in special events, health & safety adherence
Values:
Caring, Supportive, Honest, Respectful, Accountable
Year:
2026
Location:
Mankato, Minnesota, USA
Theme:
Culinary arts, cooking competition
Document Type:
Event overview and instructional guide
Organizing Body:
Fox Valley Technical College
Target Audience:
Students, culinary teams
Team Size:
2-5 participants
Event Components:
Starter, entrée, dessert
Evaluation Criteria:
Flavor, texture, temperature, color, shape, safety, sanitation
Equipment Requirements:
Teams provide all cooking equipment and ingredients except table workspace
Timeline:
15 minutes setup, 60 minutes cooking, 10 minutes presentation, 15 minutes cleanup
Recipe Source:
Chef Jeff Igel
Example Menu Item:
Crispy Orange Chicken
Portion Size:
3-4 servings, 1 cup chicken mixture; ½ cup steamed rice
Source:
Foundations of Restaurant Management & Culinary Arts Test Book
Chapter:
10
Subject area:
Restaurant management and foodservice operations
Topic:
Guest service, dining room procedures, and customer relations
Document type:
Educational test and answer key
Educational use:
Assessment material for hospitality and culinary students
Question formats:
True/False, Multiple Choice, Short Answer, Essay
Key topics:
Service styles, table settings, dining room roles, customer service, alcohol regulations, service tools and tableware
Industry context:
Restaurant and foodservice operations
Related learning area:
Hospitality management education
Year:
Fiscal Year not specified
Region / State:
Maryland
City:
Baltimore
Country:
United States
Address:
200 West Baltimore Street, Baltimore, Maryland 21201-2595
Field:
Career and Technical Education; Culinary Arts; Hospitality and Tourism
Document Type:
Program proposal form
Institution:
Maryland State Department of Education
Division:
Division of Career and College Readiness
Program Cluster:
Consumer Services, Hospitality and Tourism
Program Title:
Culinary Arts Program
CIP Number:
12.0550
Program Pathways:
Culinary; Baking/Pastry
Partner Organization:
American Culinary Federation
Education Level:
Secondary education with postsecondary articulation options
Program Duration:
Two-year program
Target Audience:
High school students
Credential:
Industry-recognized credential
Credit Opportunity:
Early college credit available
Approval Authority:
MSDE Career and Technical Education Systems Branch
Signatories:
CTE Local Director; Local Superintendent; Assistant State Superintendent for Career and College Readiness
Year:
2026
Region / City:
Texas, USA
Subject Area:
Hospitality and Tourism
Document Type:
Lesson Plan
Institution:
Texas CTE
Course:
Principles of Hospitality and Tourism
Career Cluster:
Hospitality and Tourism
Lesson Duration:
Five 45-minute class periods
Objectives:
Hand hygiene, accident prevention, fire extinguisher use, foodborne illness awareness, cleaning vs. sanitizing
Standards Addressed:
TEKS 130.252.(c)(8)
Target Audience:
High school students in hospitality programs
Materials:
Computer, projector, food safety posters, kitchen supplies, handouts, iPad app, graphic organizers
Certification Reference:
ServSafe® Food Manager or state-recognized equivalent
Instruction Methods:
Direct teaching, group activities, multimedia presentations
Date Created:
2026