It’s important for culinary students to learn how to make foods that cater to certain dietary needs or preferences. There is no doubt that many restaurants now and in the future will be more diet conscious and find it necessary to include menu items for people with food allergies and specialty diets. This is lesson allows students to prepare a delicious southwestern tasting veggie burger that is quick and easy to make.
Day 4 of the grains unit is the pasta fundraiser. I chose to do pasta as this unit’s fundraiser because most students have cooked pasta before so they have a foundation to help with the intensity that a fundraiser can bring. Depending on the semester and the student’s abilities I have done several different pasta fundraisers.
Ever seen the television show “Chopped”? My students love to watch it and have been bugging me to let them compete in our class. However, with large classes, short bells, and limited budget, it was proving to be a bit difficult. However, I think I have figured out a good way to go about it. I think it’s a great and of the year project as well, because it helps get rid of extra food in a good way.
In many parts of the world people eat insects as part of their daily diets. Bugs are high in protein and have even been stated as possibly being the answer to the world’s hunger problems. Let your students decide for themselves by exploring entomophagy (bug eating) through this fear facing f0od lesson.
Tired of messy physical posters? Introducing Glogs–virtual, interactive posters that don’t take up physical space and are a blast to create. Use this new virtual poster technology with any subject! This lesson is a fast, fun way to teach students about sandwiches and incorporate technology all at the same time!
Vanilla is expensive and vanilla beans even more so. This is a great lesson to teach students about vanilla without breaking the bank. One vanilla bean required!
This June, I had the opportunity to take a Foreign Foods class taught by 2008 Chef of the Year, Chef Tom Siegel, CEC. It was a 5 day intensive, beginning at 8 a.m. and ending between 3 and 4 in the afternoon. Each day focused on a different country or region. Monday was Greece, Tuesday was Italy, Wednesday was “The Magreb”: Morocco and Tunisia, Thursday was Southeast Asia: Thailand and Vietnam, and Friday was BBQ through the American South.