Culinary Education

A culinary school newsletter about the foods of the world

Here are some resources to help you in the classroom and lab. The pictures can be downloaded by double clicking. The newsletters can be shared. All the information in the files is downloadable.

Home Canning Tips and Techniques

Canning and putting up is a lost art form. Find out how to put up your fruit spreads, pickles, and other condiments to preserve them for up to a year!

Fish

Clams

Capers

Lovage

Collard Greens

Marjoram

Farro

Cabbages

Pears

Ginger

Chayote

Persimmons

Monstera

Kiwano

Karela

Longons

Dandelion Greens

Curry Leaves

Spelt

Jicama

Welcome Culinary Educators. Here you can access Active Learning Techniques, and other resources you can transfer to your culinary classroom and lab. Please don't hesitate to reach out if you have any questions. Check back often for more additions.

(note: these resources are free, but you must sign up to login with a social media account or with an email. Your information will not be shared or used).

Click here for Culinary Classroom Resources