Culinary Education
Onions are a staple for foodservice operators. They also play an important role in culinary education. From knife skills to flavoring a sauce, and from center of the plate applications to condiments, the National Onion Association has created the following online curriculum for culinary instructors, students, and professional chefs.
“I have been a chef for 40 years and learned more about onions from this unit than I ever knew.”
— Margaret Feairheller, Atlantic County Vocational School District.
Onions – Layers of Flavor
Curriculum from the National Onion Association
Culinary Curriculum Lesson Plans
Use the lesson plans (right) and slide show (below) for personal development or as a classroom training tool.
To receive ACF Continuing Education Hours, you must complete the quiz and evaluation, found at the bottom of this page.
Lesson 1
Onion History, Production, Availability and Consumption
Lesson 2
Onion Types, Colors and Sizes
Lesson 3
Onion Receiving, Handling and Storage
Lesson 4
Cutting Onions and Onion Yields
Lesson 5
Onion Nutrition and Health Benefits
Lesson 6
Preparation Methods for Onions
Glossary of Allium Terms
Appendix
