Five distinct modules make up the series:
- Lesson A/Lab Session I: “Maximizing the Avocado Yield”
Developed by Michael Carmel, CEC, CCE, M.Ad. Ed., department head at Trident Technical Institute
Culinary Institute of Charleston
- Lesson B/Lab Session II: “The Versatile Avocado”
Developed by Michael Carmel, CEC, CCE, M.Ad. Ed., department head at Trident Technical Institute
Culinary Institute of Charleston
- Lesson Plan C/Lab Session III: “Healthier Baking with Hass Avocados”
Developed by Julie Tuizer, MS, adjunct baking professor at the Kendall College School of Culinary Arts, Chicago
- Lesson Plan D/Lab Session IV: “Making Delicious Recipes Nutritious”
Developed by Sara Haas, adjunct nutrition and culinary professor at the Kendall College School of Culinary Arts, Chicago
- Lesson E/Lab Session V: “Fresh Hass Avocados: Proper Handling”
Developed by Ezra Eichelberger, CHE, professor in hospitality and service management at The Culinary Institute of America, Hyde Park, N.Y.
Lesson E/Lab Session V includes an additional PowerPoint presentation in .pdf format on proper handling of Hass avocados including proper tools and utensils; opening, coring and slicing; and plating.
All six downloads in the series are featured below for easy access. For more information on Hass avocados, including foodservice recipes and chef profiles, visit www.avocadocentral.com/foodservice.