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.

By Greg Forte

PowerPoint Presentation from a past feature published in CAFE's online magazine Gold Medal Classroom.

PowerPoint presentation and lesson by Chef Colin Roche CEC, CCE

Click here to see PowerPoint Presentation (1.8MB)

Chef Colin Roche has been in the hospitality field for over twenty years and is currently a chef instructor at Johnson & Wales University in North Miami, Florida where he teaches a variety of different classes and courses. A certified member of the American Culinary Federation, he is also an active member of the International Association of Culinary Professionals and the Chaine des Rotisseurs.

These power point presentations were supplied to CAFE courtesy of Chef Instructor, Samuel S. Mudd, Sr., CEC, CCE. They can be used to supplement your lectures, too.

• • • • Culinary History
      • Food Cost
      • Mis en Place

• When assigning a reading passage or assignment to students, have them write a question to bring to class over the reading. The question must be a higher level thinking from Coasta’s levels of questioning or Blooms Taxonomy. They must have a question to get in the door for the day. You can then have everyone read their question and pick one to discuss or I sometimes collect them and randomly pick one. I generally stay out of the discussion even if there is silence. Someone will respond. After discussion have students write a reflection; i.e., predict what might happen if you substitute cake flour for all purpose flour in yeast bread. Grading guidelines: 5 points for a good question; 15 points participation; 10 points reflection. (KA)

Last month, Chef Schmidtke, CMB, shared with you how to teach students to make pate a choux. Part two of the lesson plan deals with how to teach your students about pastry cream which will be used for filling the éclairs.

Before teaching about pastry cream, it is important to first talk about sanitation. Students must understand that the equipment must be very clean and sanitized before they begin working, they must also know the importance of cooling down the pastry cream in an ice bath once finished boiling.

By Chef Schmidtke, CMB

This is a two-part lesson on pate a choux. In Part I, students will learn what pate a choux is and how to make the product. In Part II, students will learn how to prepare fillings for pate a choux. In Part I, the students will learn what a pate a choux is.