What does it take to create a student-approved, standardized recipe for school meals? This five-day virtual workshop walks school nutrition professionals through the complete USDA Recipe Standardization Process—from initial concept to implementation. Participants will gain hands-on experience in scaling, preparing, tasting, evaluating, and crediting recipes. The training highlights key tools such as the Food Buying Guide (FBG) and the Recipe Analysis Workbook (RAW) while providing strategies to engage students and the school community in recipe development.
Intended Audience: School Nutrition Professionals
Subject: Culinary Skills/Recipe Standardization

Key Area: 1–Nutrition, 2–Operations, 4–Communications and Marketing
Professional Standards Code(s): 1100, 2100, 4100

Components:
• Culinary Training Manual
• PowerPoint Slide Decks