Objective: You and your group are to research a particular region in relation to foods. You will create a visual (poster, pamphlet, power point, or video) presentation to present to the class including:

• Map of the region

• Climate and topography of region

• Indigenous foods and reason they are prevalent

• Menu incorporating selected food item(s) including appetizer, entrée, vegetable, starch and dessert; including a brief description of each dish.

• Interesting facts you uncover during research.

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

Jeopardy - (Power Point)- Finals Review

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.