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     1.ServSafe Food Handler Certification Overview

Time: 1–2 hours

Objective: Understand food safety basics, cross-contamination, time/temp control, hygiene, and foodborne illness prevention.

Activity: Interactive quiz, handwashing demo, glove practice.

     2. TCS Foods & Food Safety Deep Dive

Time: 1 hour

Objective: Identify TCS (Time/Temperature Control for Safety) foods, proper storage, and handling.

Activity: TCS identification scavenger hunt, real food props.

     3. Receiving Goods, Safety, and Storage

Time: 1 hour

Objective: Learn how to properly receive, inspect, and store food products.

Activity: Label reading, mock receiving station, FIFO rotation.

     4. Is Fast Food Addictive? And Why?

• Time: 45 minutes – 1 hour
• Objective: Understand hyper palatability, salt/sugar/fat combos, and dopamine response.
• Activity: Analyze fast food menus, compare nutrition labels.

     5. Understanding Flavor and Taste Buds

• Time: 45 minutes
• Objective: Learn how taste and aroma create flavor.
• Activity: Taste tests (umami, sour, bitter, sweet, salty).

     6. Understanding Dopamine in Food Choices

• Time: 30–45 minutes
• Objective: Understand reward systems and food cravings.
• Activity: Group discussion on emotional eating, food journaling intro.
• Activity: Label reading, oil tasting (olive, coconut, etc.).

     7. Lipids: Understanding Fats

• Time: 30–45 minutes
• Objective: Dive into lipid chemistry and emulsions.

     8. What Is Sugar and Sugar Substitutes? How It’s Made

• Time: 1 hour
• Objective: Understand processing of sugar and compare natural/artificial substitutes.
• Activity: Taste test & solubility experiment.

     9. Understanding Carbohydrates  Simple & Complex

• Time: 45 minutes – 1 hour
• Objective: Identify carb types, digestion, energy release.
• Activity: Build a carb timeline chart with real foods.

      10. Fats in Your Body: Saturated and Unsaturated

• Time: 1 hour

Objective: Learn roles of fats in the body, cholesterol, and fat types.

     11. Understanding MyPlate.gov & Portioning

• Time: 1 hour
• Objective: Learn balanced meal creation, USDA guidelines.
• Activity: Plate-building activity with food models or real ingredients.

     12. Sustainable Foods

• Time: 1–1.5 hours
• Objective: Discuss food sourcing, carbon footprint, seasonality.

     13. Cooking Proteins: Sear, Braise, Roast, Broil, etc.

• Time: 1.5–2 hours
• Objective: Master dry and moist heat methods for meats.
• Activity: Demo and student practice stations.

     14. Egg Cookery: Boil, Poach, Fry, Scramble + Egg Safety

• Time: 1 hour
• Objective: Understand egg structure, safety, U.S. vs global egg washing.
• Activity: Cook eggs 4 ways and compare.

     15. Potato Cookery: 12 Types & Techniques

• Time: 1.5–2 hours
• Objective: Explore waxy vs. starchy potatoes and suitable recipes.
• Activity: Multi-style potato tasting (mashed, roasted, gratin, fries).

     16. Understanding the Big 3: Wheat, Barley, Rye

• Time: 1 hour
• Objective: Learn grain profiles, gluten, fermentation.
• Activity: Grain texture and taste comparison, bake demo.

     17. Rice Cookery: Sushi, Jasmine, Arborio, etc.

• Time: 1–1.5 hours
• Objective: Master techniques for different rice types.
• Activity: Cook and compare at least 3 rice types.

     18. Understanding Beef: Cuts & the Cow

• Time: 1–1.5 hours
• Objective: Understand primal and subprimal cuts and cooking use.
• Activity: Beef chart labeling, cut ID, flavor comparison.

     19. Fish Cookery: Steam, Poach, Broil, Sauté, Sous Vide

• Time: 1.5 hours
• Objective: Learn delicate fish techniques and flavor preservation.
• Activity: Cook fish using 2–3 different methods.

     20. Crustaceans & Mollusks + Omega Fats

• Time: 1 hour
• Objective: Identify shellfish and explore health benefits.
• Activity: Shellfish ID and demo cook.

     21. Cooking with Sugar: The 7 Stages of Sugar (Candy Making)

• Time: 1.5–2 hours
• Objective: Learn sugar stages (thread to caramel) and candy types.
• Activity: Make lollipops, brittles, or caramels.

     22. Types of Water: Potable, Mineral, Distilled, Hard/Soft

• Time: 30–45 minutes
• Objective: Understand types of water and their effects on cooking.

Target Audience: Beginner to Intermediate Cooks
Lesson Duration: 60–75 minutes
Lesson Type: Hands-On Practical and Demonstration
Objective:
By the end of this lesson, students will be able to:

• Identify common kitchen knives and their primary uses.
• Demonstrate basic cutting techniques with appropriate knives.
• Understand how choosing the right knife improves efficiency and safety.
• Perform a range of knife cuts, including all standard dice types

Lesson Duration: 1-1.5 hours (adjustable)

• Time: 1–1.5 hours
• Objectives:
  • Use AI (e.g., ChatGPT, Notion AI) to develop creative recipes.
  • Generate allergen-aware or diet-specific menus.
  • Analyze trends from AI data (e.g., what’s trending on Instagram, TikTok).
• Activities:
  • Live demo: Ask ChatGPT to generate a seasonal menu.
  • Student activity: Use AI to customize a vegan/gluten-free dinner menu.

• Time: 1 hour
• Objectives:
  • Automate social media posts with tools like Canva, Buffer, or ChatGPT.
  • Use AI to write engaging Instagram captions and blogs.
  • Predict customer trends using social listening tools.
• Activities:
  • Prompt writing workshop (e.g., "Write 3 versions of a post promoting a taco night").
  • Group brainstorm: Build a week-long AI-generated content calendar.

• Time: 1 hour
• Objectives:
  • Learn how AI can help predict ordering needs and reduce waste.
  • Understand basic integration with POS systems.
• Activities:
  • Compare manual vs. AI-based ordering.
  • Explore an AI inventory platform like Shelf Engine or ClearCOGS (demo or mock UI).

• Time: 1 hour
• Objectives:
  • Use AI to test pricing models.
  • Explore demand-based dynamic pricing.
• Activities:
  • Create a dynamic menu pricing scenario based on time/weather/events.

• Time: 30–45 minutes
• Objectives:
  • Use AI to write job descriptions and screen resumes.
  • Explore staff scheduling tools with predictive demand.
• Activities:
  • Hands-on: Create a hiring ad using AI.
  • Demo of tools like Homebase, 7shifts.

• Time: 1–1.5 hours
• Objectives:
  • Generate food images and branding ideas with AI tools (e.g., Midjourney, DALL·E, Canva AI).
• Activities:
  • Create a sample AI-generated food ad.
  • Compare real vs. AI food photo quality.

• Time: 1.5–2 hours
• Objectives:
  • Combine all skills to draft a business strategy using AI.
• Activities:
  • Small teams: Build a mini business plan or pitch.
  • Presentations with peer feedback.

CulinaryRootsConsulting@gmail.com

(207)-557-8239