Lesson Plans (44)
In this section you will find lesson plans from previous GMC issues or that have been published on the Web site before.
The Tapas Culture of Spain
Super User Thursday, 21 July 2005 13:06Honey as an emulsifier and sweetener in condiments
Super User Friday, 20 May 2005 13:05By Barry Rosenthal
Islip Career Center
Food Service
Module: Sweeteners
Objective: Students will identify characteristics and flavor components of honey in common condiments.
Students will compare honey to sugar and rate the flavor, texture and consistency in condiments
Value Cuts of American Lamb
Super User Thursday, 21 April 2005 13:02Preparation Distinctions – An Overview of Fresh and Storage Onion Research
Super User Tuesday, 21 December 2004 12:00Culinary Arts I
Super User Thursday, 21 October 2004 12:57Jeopardy - (Power Point)- Finals Review
Turkey Fabrication and Application of Turkey Cuts
Super User Monday, 21 June 2004 12:48
Prepared by:
Robert Garlough, MS, FMP, AAC
Chef Emeritus
Hospitality Education Department
Grand Rapids Community College
Culinary Curriculum Module for The National Turkey Federation
Purpose: This educational module is designed to familiarize the student with (1) the proper fabrication of whole turkeys into useable cuts, and (2) the application of turkey cuts in foodservice.
Culinary Math 101
Super User Wednesday, 21 April 2004 12:43By Greg Forte
PowerPoint Presentation from a past feature published in CAFE's online magazine Gold Medal Classroom.
Watermelon Carving
Super User Tuesday, 21 October 2003 12:39PowerPoint presentation and lesson by Chef Colin Roche CEC, CCE
Click here to see PowerPoint Presentation (1.8MB)
Chef Colin Roche has been in the hospitality field for over twenty years and is currently a chef instructor at Johnson & Wales University in North Miami, Florida where he teaches a variety of different classes and courses. A certified member of the American Culinary Federation, he is also an active member of the International Association of Culinary Professionals and the Chaine des Rotisseurs.