U.S. Rice in the Culinary Classroom —The Complete Guide for Food Educators and Professionals is a comprehensive rice curriculum that contains all the essential information for teaching culinary students the fundamentals of rice in a foodservice operation and its key role in cuisine, along with tips on how to select, cook and handle rice properly.
The course is presented from the perspective of the professional chef and is divided into four modules with additional resources and summarized power point presentations:
What is Rice – History & Production
All About Rice – Science, Types & Nutrition
Cooking Rice – Basic Methods
Rice in Cuisine – International Recipes
U.S. Rice in the Culinary Classroom PowerPoint presentations with video clips and highlights from live cooking demonstrations are available upon request.
Culinary educators may also request a copy of the teaching tool U.S. Rice in the Culinary Classroom to be mailed.