Accredited program educates foodservice professionals on watermelon aspects from garde manger to flavor versatility.
As part of National Watermelon Promotion Board’s (NWPB) continued effort to support watermelon usage in the foodservice sector, NWPB has recently launched Culinary Curriculum Lesson Plans. The plans are provided free of cost and are accredited by the American Culinary Foundation (ACF) with five CEHs (continuing education hours). They can be used by instructors, students, and new and seasoned chefs alike. The program includes six lesson plans, a presentation, quiz and evaluation, (a requirement to receive a certificate).
- Lesson 1: Watermelon History, Cultivation & Market Insights
- Lesson 2: Watermelon Types, Product Formats & Availability
- Lesson 3: Watermelon Receiving, Handling & Storage
- Lesson 4: Watermelon on the Menu
- Lesson 5: Watermelon Carving
- Lesson 6: Watermelon Nutrition
“Watermelon is an on-trend ingredient that is steadily growing on menus,” said Megan McKenna, Director of Foodservice at NWPB. “We saw an opportunity to provide operators and educators with valuable resources to support watermelon usage.”
In addition to culinary education in the classroom, the plans, which are available online at watermelon.org/curriculum, can be used as a personal development tool. The lessons include everything from trend data and research to flavor pairings exercises to preparation techniques.
About National Watermelon Promotion Board
The National Watermelon Promotion Board (NWPB), based in Winter Springs, Florida, was established in 1989 as an agricultural promotion group to promote watermelon in the United States and in various markets abroad. Funded through a self-mandated industry assessment paid by more than 1,500 watermelon producers, handlers and importers, NWPB mission is to increase consumer demand for watermelon through promotion, research and education programs. For additional information, visit www.watermelon.org.