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
To receive ACF Continuing Education Hours, you must complete the quiz and evaluation, found at the bottom of this page.
Onion History, Production, Availability and Consumption
Onion Types, Colors and Sizes
Onion Receiving, Handling and Storage
Cutting Onions and Onion Yields
Onion Nutrition and Health Benefits
Preparation Methods for Onions
Glossary of Allium Terms
Onion Harvest Video
Onions from Seed to Dinner Plate
Onions Layers of Flavor Culinary Curriculum Quiz