The National Watermelon Promotion Board’s program now includes free lessons for chefs and other foodservice professionals, covering everything from handling tips to carving and presentation ideas.

The Culinary Curriculum Lesson Plans have six lessons and are accredited by the American Culinary Foundation and carry eligibility for five continuing education hours, according to a news release from the watermelon board.

“Watermelon is an on-trend ingredient that is steadily growing on menus,” said Megan McKenna, the board’s director of foodservice, in the release. “We saw an opportunity to provide operators and educators with valuable resources to support watermelon uses.

The six lessons cover:

  • History, cultivation and market insights;

  • Types, product formats and availability;

  • Receiving, handling and storage;

  • Menus;

  • Carving; and

  • Nutrition

The curriculum also includes a presentation, quiz and an evaluation, which is required to receive a certificate noting completion of the lessons.

The lessons can also be used in the industry as a personal development tool, according to the release. They include everything from trend data, research on watermelons and flavor pairing ideas.

For more information, visit watermelon.org/foodservice, or contact McKenna at [email protected].

 
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