Lesson Plan: Florida Tomatoes in Foodservice
Super UserBy Ronald S. Wolf, B.S., M.A.
Florida—not California—is the nation’s largest producer of fresh tomatoes. This lesson plan will assist in demonstrating how increased menu usage of Florida tomatoes can increase profitability.
Like the sunny Mediterranean region, Florida has the warm temperatures necessary for cultivating tomatoes for much of the year. The state’s tomato industry is believed to have started in the 1870s. Florida ships more than 1.3 billion pounds of fresh tomatoes to the United States, Canada and abroad. Almost every county in the state grows tomatoes, and Florida produces virtually all the fresh-market, field-grown tomatoes in the United States from October through June.
Today’s dynamic foodservice industry demands trained, dedicated culinary professionals. This resource has been created to assist in developing or augmenting existing training programs related to produce, and specifically, Florida field-grown tomatoes. Areas covered include basic foods, purchasing and receiving, nutrition, menu planning and regional and international cuisines. A link to download the lesson plan in MS Word format is below.
Ronald S. Wolf, B.S., M.A., is a professor of culinary arts at Florida Community College at Jacksonville.
Additional Info
- CAFÉ Talks Podcast Lesson Plan: 3
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