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Watermelon Curriculum from the National Watermelon Promotion Board
Watermelon is an on-trend ingredient and more foodservice operators are embracing this versatile fruit. It can also play an important role in culinary education from garde manger to flavor versatility. That’s why the National Watermelon Promotion Board has created culinary curriculum for instructors, students and chefs, accredited by the American Culinary Federation (ACF).
Watermelon Culinary Curriculum Lesson Plans
The lesson plans, presentations and videos can be used in the classroom, as an on-line tool or for personal development. To receive the certificate for Continuing Education Hours (5) you must complete the quiz and evaluation.
Lesson 1: Watermelon History, Cultivation & Market Insights
Watermelon is still harvested by hand but the cultivation is dynamic.
Lesson 2: Watermelon Types, Product Formats & Availability
Watermelon puree and juice are easily executed back of house.
Lesson 3: Watermelon Receiving, Handling & Storage
Cutting watermelon for optimal yield in a reasonable amount of time can lead to less food waste. Don’t forget the rind is edible as well.
Lesson 4: Watermelon on the Menu
Watermelon offers menu solutions especially for salads and beverages.
Lesson 5: Watermelon Carving
A Watermelon Shark is a fun centerpiece and unique serving dish.
Lesson 6: Watermelon Nutrition
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