High school culinary arts teachers, counselors, and CTE educators: Get these complimentary education and career counseling tools to better support your students with an interest in the culinary, baking & pastry, and hospitality fields. Total resources include more than 68 videos, 49 recipe cards, 4 handouts, and 5 assessment tools…and we’re adding more materials all the time!
GET COMPLIMENTARY EDUCATION
- Culinary Arts Tutorial Videos
- Baking & Pastry Tutorial Videos
- Lesson Plans & Assessment Tools
- Self-Guided Online Workshops
- Career & Education Counseling Materials
- Instruction Guides for Teachers
Schedule a Call or Live Demo with a High School ExpertSpeak with one of our high school experts about these resources and/or schedule a live presentation for your students.
Click the button below to browse presentation topics or schedule a call.
LESSON PLANS, VIDEOS, HANDOUTS, AND MORE
Culinary Arts and Hospitality CTE teachers: Use these resources to supplement your culinary arts and hospitality curriculums.
Culinary Arts Tutorial Videos
Sanitation and Organization
Covers the basics of sanitation and mise en place.
Knife Skills and Cuts
Teaches basic knife skills, safety, and a variety of common cuts.
Soups, Sauces, and Stock
Create the 5 mother sauces, basic soups, and stock.
Starch and Vegetable Cookery
From basic pastas and legumes to vegetables and Pomme de Dauphinoise, this set of 13 videos offers a comprehensive foundation.
Our protein cookery series includes poached salmon, various cooking styles and methods for chicken, the perfect grilled steak, and more.
6 plating lessons for various kinds of meals: Poached, sautéed, grilled, and more.
In this video, Chef Paola instructs students in making a homemade pizza dough and tomato sauce. The dough is made in advance and ferments overnight for 18 to 24 hours, so this is a great 2-day lesson for students.
Students explore the classic dish made from a combination of shrimp, garlic, and butter, enriched with a homemade shrimp stock.
Vegetable Stir Fry
A quick lesson that teaches stir fry and also gives students an opportunity to practice their knife skills, including sharpening and chopping. Begins with a short knife safety training.
NEW! Self-Guided Online Workshops with Knowledge Checks and Certificates of Completion
Our new self-guided, multi-module online workshops offer culinary educators and their students fully interactive learning experiences that leverage Escoffier's deep expertise in online culinary education. Get access so that we can notify you when new online workshops are released.
The Fresh Pasta Online Workshop
This two-module online workshop brings students an opportunity to understand the deep cultural history of pasta and make a fresh pasta dish at home.
Escoffier’s education tool allows students to go at their own pace. If they pause, they enter where they left off.
The learning platform creates an interactive experience akin to a face-to-face learning experience.
Periodic learning checks ensure a practical understanding of the material as the student advances through the course.
Certificates of Completion
When finished, students receive a digital certificate of completion.
Baking & Pastry Tutorial Videos
Sanitation, Organization, Kitchen Basics, and Knife Cuts
Sanitation, mise en place, scale basics, and knife cuts from a pastry arts perspective.
Essential techniques and lessons for great cookies in four videos: Chocolate chip, spritz, double chocolate, and coconut macaroons.
Pies and Tarts
A wide variety of techniques for pie-making: Flaky pie dough, paté sucrée, old-fashioned apple pie, and more. Students gain insight on the mix of ingredients, temperatures, and perfect measurements required for great baking.
Demystify breadmaking with this fun and engaging series. Includes crepes, pancakes, biscuits, and muffins.
Custards and Pastries
From créme brulée and chocolate ganache to creme chantilly, these 7 videos introduce students to the complex and rich world of creamy desserts and pastries.
Salted Chocolate Caramel Corn Tart
With a sweet, salty, bitter, and buttery flavors, this delectable dessert hits a wide variety and rare combination of flavors.
Formative assessment is a key part of the learning experience. Use these tools in conjunction with the culinary exercises and lectures to support your instruction.
Production Notes Worksheet
Provides a framework for your students to document recipe ingredients and the method of production.
Narrative Reflection Worksheet
The Narrative Reflection provides students a structured format in which they can reflect upon their work and provide their insights on taste, texture, consistency, and aroma if they are completing cooking assignments.
Knife Cuts Rubric
A guideline for assessing knife skills through narrative, sanitization, mise en place, practice, uniformity, and dimensions of cuts.
A grading guideline to assess learning from the student narrative, production notes, sanitation, mise en place, and production/execution.
CAREER AND EDUCATION COUNSELING MATERIALS
Use these resources to help students who are considering a career in the culinary arts, baking & pastry arts, and/or hospitality and tourism industries. For high school counselors and teachers.
Culinary Arts Career Preparation Toolkit
Self-guided tools to help students understand career options in the culinary and hospitality industries.
FAFSA® for Culinary School Step-By-Step
This tool helps students understand the Complimentary Application for Federal Student Aid (FAFSA®) process.
How to Become a Chef: The Complete Guide
There's no industry standard to earning the title of "Chef," only a loose set of guidelines. This 43-page ebook demystifies the various paths to becoming a chef, including education, work experience, and industry certifications.
THE CASE FOR VOCATIONAL EDUCATION
Fewer than 33 percent of young people succeed in attaining a four-year degree by age twenty-five. If you disaggregate by income, only about 15 percent in the bottom third of the distribution attain a degree. In the bottom quintile, it’s half that. If you look at graduation rates among those who enroll, only about 30 percent in the bottom two income quintiles complete within six years.
The economic returns of 'some college' (i.e., those who drop out with no degree or occupational certificate) are no different than for those with only a high school diploma."