Lesson Plans

Dec 18, 2017, 14:31

Lesson Plan: Knife and Steel Construction

Courtesy of Mercer Cutlery

This in-depth lesson plan on knife construction, composition, maintenance/care and proper sharpening of professional knives was presented at the American Culinary Federation’s 2014 Central Regional Conference in St. Louis in March by Chef Chris Parker, business-development coordinator for Mercer Cutlery.  Attendees also enjoyed a technical dive into the world of German knife manufacturing.

Parker has been the corporate chef of Mercer Cutlery for three years. A graduate of Midwest Culinary Institute in Cincinnati, his background includes cooking in restaurants from Ohio to New York.

The level of this lesson plan is intermediate, making it appropriate for culinary-arts students’ professional growth. Download the .pdf file from the hyperlink below. 

Lesson Plan: Beef Checkoff Launches Online Community for Training Program

Beef University boosts beef knowledge of educators and students.

Last month, the Beef Checkoff Program unveiled a new web-based platform for its popular training program, Beef University. For nearly a decade, foodservice professionals have relied on checkoff training tools to educate staff on how beef is brought to market, from farm to fork.

Beef University educates on all facets of beef—from production and product quality to marketing and merchandising. Downloadable tools include PowerPoint presentations, fact sheets and videos, all of which can be used for customized training in the classroom. 

Lesson Plan: Fresh Mango

Approved by the ACF for CEHs, this curriculum released in January arrives at a time when mango consumption in the United States is up considerably.

Courtesy of the National Mango Board

The National Mango Board announces the release of its new education materials for culinary students, culinary instructors and professional chefs. Fresh Mango-The Basics for Foodservice video and Fresh Mango Curriculum cover the product essentials from how mangos grow to how to maximize their menu versatility—everything operators need to create fresh, delicious and healthful menu items with fresh mango. Culinary-education materials are available at www.mango.org/foodservice/culinary-education.

The Fresh Mango Curriculum has been approved by the American Culinary Federation for 8.5 continuing-education hours. Viewers may take the online quiz and program evaluation and send to the e-mail provided; the National Mango Board will review and send a certificate.

“In our foodservice program we’re finding that success using fresh mango on menus rests not only on knowing the basics of how to order and handle this popular fruit,” says Megan McKenna, director of marketing for the Mango Board, “but also with understanding the remarkable versatility of fresh mango across all dayparts, in sweet and savory applications.”

Lesson Plan: The Professional Chef Discovers Canola Oil

Courtesy of The Culinary Institute of America’s ciaprochef.com

Finally, Americans are getting the message: Some dietary fats are good for you and some fats should get the boot. Clearly, choosing fats wisely is the first step toward a more healthful diet, which is why canola oil is now in the limelight. No culinary oil has more nutritional merit ... or more potential to improve the quality of the American diet.

In this online educational segment produced in conjunction with www.canolainfo.org, your students can learn why canola has so much to offer the health-conscious chef and how to use it to replace less desirable fats in the professional kitchen. Recipes developed by the chefs at the Culinary Institute of America at Greystone demonstrate canola oil’s many talents. And in several streaming videos, students can watch the chefs prepare these recipes and perhaps pick up some new cooking techniques.

Modules include “Canola Oil: For a Healthier Kitchen,” “Canola From Farm to Table,” “Canola Oil: Why It’s the Healthy Choice,” “Canola Oil Takes the Heat,” “Recipes and Videos” and resources for more information.

To access the segment online, visit www.ciaprochef.com/canola/index.html.

Lesson Plan: Preparing Students for the Coupe du Monde de la Pâtisserie

Though not a lesson plan, Chef Gilles Renusson, a pastry professor at the Secchia Institute for Culinary Education at Grand Rapids Community College in Michigan, posted a video on YouTube last month that shows him preparing the next generation of sugar artists who will represent the United States in the 2019 Coupe du Monde de la Pâtisserie in Lyon, France.

To watch this fun and interesting video on sugar pulling, click here