By 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
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.
By Greg Forte
PowerPoint Presentation from a past feature published in CAFE's online magazine Gold Medal Classroom.
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.
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.
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.
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.