LESSON PLANS

What can you do to make the most of your student's culinary learning experience?

Implement our new Foodservice Learning Solutions Lesson Plan educational materials into your culinary program.

The FLS Lesson Plans are unique teaching tools that contain everything you need to enhance your student's learning and opportunities for success. Update your curriculum and provide your students with the information they need to prosper in today's competitive foodservice arena. Download one of our lesson plans today. Download a Sample Plan.

Ingredients & Flavor Dynamics: Olive Oils and Vinegars

Provides lectures and testing along with tasting and product evaluation exercises. This lesson plan is designed to help culinary educators teach their students to evaluate Olive Oils and Vinegars through an understanding of their unique characteristics.

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The Discovering Cheese Lecture Toolkit is FREE with the purchase of the Ingredients & Flavor Dynamics: Olive Oils & Vinegars Lesson Plan! The .pdf file will be emailed to you upon the completion of your sale.

Ingredients and Flavor Dynamics: Sautéing, Poaching, Smoking, and Steaming

Sauté, poach, smoke, and steam are a few of the classic cooking methods that make up the bedrock of every successful and innovative culinary professional. Explore the solid foundation of knowledge and skills in these critical segments of the culinary arts and provide your students and staff with the skill requirements needed in today's competitive foodservice world.

This Lesson Plan Toolkit provides lectures and testing along with tasting and product evaluation exercises. These educational materials are designed to help culinary educators and employers teach their students and employees to gain a thorough understanding of the cooking principles related to Sautéing, Steaming, Poaching & Smoking.

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Ingredients and Flavor Dynamics: Cooking with Spice and Herbs

The creative use of herbs plays a pivotal role in enhancing both the aroma and flavor of many dishes – whether in sprightly salads with flavored vinaigrettes, in aromatic marinades for grilled vegetables, seafood, poultry or meats, or in naturally reduced sauces.

This Lesson Plan Toolkit provides lectures and testing along with tasting and product evaluation exercises. These educational materials are designed to help culinary educators and employers teach their students and employees to gain a thorough understanding of the unique characteristics related to Cooking With Herbs & Spices.

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"Exploring Sweetners" and "Discovering Cheese"

The Sweeteners Lecture Toolkit is FREE with the purchase of the Ingredients & Flavor Dynamics: Cooking with Spices and Herbs! The .pdf file will be emailed to you upon the completion of your sale.

The Exploring Sweeteners Lecture Plan Toolkit provides a focused lecture, tasting and product evaluation exercise, along with post-evaluation testing. These educational lecture materials are designed to help culinary educators and employers teach their students and employees how to gain an understanding of the unique characteristics associated with Sweeteners.

The Discovering Cheese Lecture Toolkit provides a focused lecture, a tasting and product evaluation exercise, along with post-evaluation testing. These educational lecture materials are designed to help culinary educators and employers teach their students and employees how to gain an understanding of the unique characteristics associated with Cheese.

Both toolkits are included in one download – purchase both the "Exploring Sweeteners" and "Discovering Cheese" Lecture Plan Toolkits for $17.95.

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Dry Heat Cooking Methods Volume I: Grilling, Broiling, Roasting, & Baking

Dry Heat Cooking Methods Volume I: Provides lectures, recipes and testing along with tasting and product evaluation exercises. This lesson plan is designed to help culinary educators teach their students the fundamentals of grilling, broiling, roasting, and baking. ISBN #: 1-58315-318-7

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Dry Heat Cooking Methods Volume II: Sautéing, Pan Frying, Deep Frying, & Stir Frying

Dry Heat Cooking Methods Volume II: Provides lectures, recipes and testing along with tasting and product evaluation exercises. This lesson plan is designed to help culinary educators teach their students the fundamentals of sautéing, pan frying, deep frying and stir frying. ISBN #: 1-58315-319-5

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Moist Heat Cooking Methods: Steaming & Submersion Cooking, Braising and Stewing

Moist Heat Cooking Methods: Provides lectures, recipes and testing along with tasting and product evaluation exercises. This lesson plan is designed to help culinary educators teach their students the fundamentals of steaming & submersion cooking, braising, and stewing. ISBN #: 1-58315-317-9

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Knife Knowledge

Assembling a personal collection of knives is one of the first steps in becoming a professional. This lesson plan provides lecture material, testing, and group exercises that can be used in the classroom to teach students the importance of Knife Knowledge; the care, use, storage, sharpening and honing techniques. ISBN: 1-58315-323-3

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Knife Skills

To a student learning the basics of the culinary world, knife skills are the first and foremost technique that must be mastered. This lesson plan toolkit provides lecture material, testing, and group exercises that can educate students on the importance of the basics of knife cuts and mis en place. ISBN: 1-58315-324-1

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Fabrication

Meat, poultry, and fish are the most costly part of the food budget of any foodservice operation. Through lectures, group exercises, and testing, this lesson plan is designed to assist educators in teaching the fundamentals of product fabrication and how this knowledge can keep food costs down and increase the bottom line. ISBN: 1-58315-325-X

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Educator Lesson Plan CD-ROM Series

What Can You Do to Enhance Your Training Sessions?

If you are a trainer or educator, our new FLS Lesson Plans will give you the information you need to conduct effective lectures, demonstrations, and tastings in your classroom or training sessions.