Value Cuts of American Lamb
Complete lesson plan on Value Cuts of American Lamb, (Word Document, 4MB).
Preparation Distinctions – An Overview of Fresh and Storage Onion Research
Preparation Distinctions – An Overview of Fresh and Storage Onion Research (PowerPoint) - Sponsored by the National Onion Association
Turkey Fabrication and Application of Turkey Cuts
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
By Greg Forte
PowerPoint Presentation from a past feature published in CAFE's online magazine Gold Medal Classroom.
Watermelon Carving
PowerPoint 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.
Lesson Plan: May 2003
These power point presentations were supplied to CAFE courtesy of Chef Instructor, Samuel S. Mudd, Sr., CEC, CCE. They can be used to supplement your lectures, too.
Pate a Choux Lesson Plan, Part II
Last month, Chef Schmidtke, CMB, shared with you how to teach students to make pate a choux. Part two of the lesson plan deals with how to teach your students about pastry cream which will be used for filling the éclairs.
Before teaching about pastry cream, it is important to first talk about sanitation. Students must understand that the equipment must be very clean and sanitized before they begin working, they must also know the importance of cooling down the pastry cream in an ice bath once finished boiling.
How to Teach Pate a Choux to your students
By Chef Schmidtke, CMB
This is a two-part lesson on pate a choux. In Part I, students will learn what pate a choux is and how to make the product. In Part II, students will learn how to prepare fillings for pate a choux. In Part I, the students will learn what a pate a choux is.
Robert Morris University Educator Laurette Stefani Receives Third-Annual Grant from Food-Marketing Agency to Honor 20th Anniversary
Olson Communications, a full-service agency that specializes in delivering innovative marketing-communication strategy to its portfolio of select food-industry clients, announces the winning recipient of its third-annual 20th Anniversary Chefs of Tomorrow™ grant program for culinary educators.
Laurette Stefani, a chef instructor at Robert Morris University’s Institute of Culinary Arts in downtown Chicago, was selected among greater Chicago culinary educators to receive a $1,500 grant from Olson Communications’ Chefs of Tomorrow™ initiative based on juried review of her application and essay. Stefani recently will used the grant to fund an educational immersion in the rich growing and harvesting region of Northern California’s Bay Area and Napa Valley. Along the way, she sampled the fare of some of the nation’s most distinguished restaurants.