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    Culinary Education



    Fresh Mango Culinary Education

    Success using fresh mango on menus rests not only on knowing the basics of how to order, handle and cook with this popular fruit, but also understanding that the remarkable versatility of fresh mango maximizes opportunities to bring delicious flavor, beautiful color and superfruit nutrition to menu items.

    Fresh Mango Curriculum and Fresh Mango-The Basics for Foodservice video contain important information for teaching and learning about using fresh mango in foodservice operations. PowerPoint presentations summarize information contained in the curriculum and video.

    Introduction - Fresh Mango Curriculum
    Lesson 1 - Mango History & Production
    Lesson 2 - Mango Storage, Ripening & Cutting
    Lesson 3 - Mango Variety, Availability & Ripeness Levels
    Lesson 4 - Mango Nutrition
    Lesson 5 - Cooking with Fresh Mango in Global Cuisines
    Lesson 6 - Cooking with Fresh Mango in Hot Applications
    Appendix - Fresh Mango Curriculum

    The PowerPoint files and the print-ready Fresh Mango Curriculum files are available in the downloads section below.

    ACF Members

    The Fresh Mango Curriculum program has been approved by the American Culinary Federation for 8.5 continuing education hours. Please complete and return this quiz and program evaluation to the email provided. After we receive these two documents, we'll send a certificate.


    Downloads



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