Instructor Aids

Culinary Instructor Competency Areas

Culinary Professional Competency

Learning Sequence

Model Lesson Plan

Write An Effective Introduction Check Sheet

Action Words

 

Curriculum With Links

Introduction/ Science of the Kitchen
Anthropology of Food
Wine Appreciation
Restaurant Business
Vegetable ID and Usage
Eggs and Dairy
Butchery, Protein ID
Cooking Methods
Stocks
Soups
Sauces
Gardemange
Baking and Pastry
Nutrition

Forms

Plate Template
Platter Template
Model Lesson Plan
Cost/Yield Form
Pork Butchery Chart
Pork Myology Chart

Exercises

Potato Density and Taste Comparison

Salt & Pepper Tasting