Presented by Ed Rosheim,
Workplace Languages

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.