CICN CACFP Culinary Training

These 4-hour trainings are designed to introduce participants to the fundamental principles of scratch cooking, equipping them with essential culinary skills and techniques applicable to basic food preparation within CACFP settings.

Three foundational culinary skills are integrated into each training:

  • weighing and measuring
  • utilizing standardized recipes
  • mise en place

Participants will engage in hands-on learning by preparing and evaluating 12 on-theme recipes, ensuring practical application of the skills and techniques learned during the session.

TitleDate addedDownload
CACFP Culinary Training - BackingFebruary 14, 2025 Download
CACFP Culinary Training - Flavor DevelopmentFebruary 14, 2025 Download
CACFP Culinary Training - FruitsFebruary 14, 2025 Download
CACFP Culinary Training - Meat AlternatesFebruary 14, 2025 Download
CACFP Culinary Training - Meat, Poultry, FishFebruary 14, 2025 Download
CACFP Culinary Training - Sauces and SoupsFebruary 14, 2025 Download
CACFP Culinary Training - Vegetables, Legumes, and DipsFebruary 14, 2025 Download
CACFP Culinary Training - Whole GrainsFebruary 14, 2025 Download

CICN Training Series:

(Please click on the Title for the complete description.)

Discover the art of culinary excellence with CICN’s training program: Culinary Keystones. This hands-on training is designed for culinary professionals looking to hone their skills in creating dishes from scratch or using pre-made ingredients. Throughout the sessions, participants will master the essentials of using standardized recipes and developing efficient food production practices. Key skills include reading recipes, organizing tools and ingredients, as well as mastering measurements and portion control to produce high-quality, consistent dishes. Our comprehensive approach not only aims to minimize waste but also to maximize kitchen efficiency, ensuring that participants are well-equipped to excel in any culinary environment. The training is structured around interactive modules that cover crucial topics such as the fundamentals of standardized recipes, the importance of mise en place, and the precision of using weight versus volume in kitchen measurements. Each segment is meticulously designed to enhance understanding and application of culinary principles, from selecting the correct tools and equipment to applying best practices for portion control. Participants will engage in practical activities, such as developing a mise en place list using multiple recipes, which reinforces the learning objectives and prepares them for real-world application. By the end of the program, attendees will not only have a solid foundation in culinary basics but also a personalized action plan to continue their professional development and implement their new skills effectively.

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CICN Training Series- Culinary KeystonesJune 24, 2024 Download

Welcome to “CICN Presents: Flavor Development,” an engaging and practical training session designed to elevate your culinary skills and deepen your understanding of flavor intricacies. This hands-on experience will guide you through the essential components of flavor development, particularly focusing on scratch and speed scratch recipes. You will explore the five basic tastes, learn about the significance of aromatics in cooking, and delve into the diverse world of herbs, spices, and culinary acids. The session is structured to enable you to layer flavors masterfully, enhancing your ability to create more nuanced and satisfying dishes.

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CICN Training Series - Flavor DevelopmentJune 24, 2024 Download

Welcome to “CICN Presents: Knife Skills,” a hands-on training session designed to enhance your culinary expertise, specifically tailored for professionals in school nutrition programs. This interactive workshop empowers participants to actively engage in learning precise knife techniques crucial for preparing both scratch and speed-scratch recipes. During the session, you will delve into essential topics such as knife safety, maintenance, and various cuts that are fundamental in food production. The workshop includes a practical culinary lab, providing the opportunity to practice and master the knife skills demonstrated by our expert instructors. By the end of this training, you will have a comprehensive understanding of the different components and types of knives essential in school kitchens, along with methods to keep these tools in prime condition through proper sharpening and maintenance. You will also learn the critical aspects of knife safety and the ergonomic techniques needed for effective knife handling. This course is designed not only to instruct but also to equip you with the skills to implement standard knife cuts used in the creation of nutritious school meals. By applying these techniques, participants will ensure culinary precision and safety, enhancing meal preparation within their school nutrition programs.

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CICN Presents Training Series - Knife SkillsJuly 09, 2024 Download

Welcome to “Marketing to the Line,” presented by CICN, an interactive training experience tailored for those eager to master the art of marketing within school nutrition programs. This unique workshop is designed to be hands-on, enabling participants to actively engage and apply their learning in real-time. You will delve into the intricate relationship between behavioral economics and marketing strategies, understand the critical standards of food presentation and quality, and acquire culinary skills that significantly enhance the visual and sensory appeal of food items offered on the service line.
Our goal is to empower you with the knowledge and techniques necessary to transform the school service line into an enticing food showcase that promotes healthier choices among students. By the end of this session, you will be proficient in employing behavioral economics to influence food selection positively, recognize and implement top-tier presentation and food quality standards, and demonstrate advanced culinary techniques that elevate the overall dining experience. Join us to become a pivotal force in driving healthier eating habits through effective and appealing food marketing in school environments.

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CICN Training Series - Marketing to the LineJune 24, 2024 Download

Welcome to CICN Presents: The Grains Lab, a practical training designed for active learning in the preparation and implementation of whole grain foods within school lunch and breakfast programs. This hands-on workshop is tailored to equip participants with the essential culinary skills needed to master scratch and speed scratch recipes focused on grain-based items. From understanding the food safety measures necessary for grain preparation to effectively using kitchen tools and equipment, this session covers a comprehensive range of topics. Participants will also engage in introductions, including an ice breaker to foster a collaborative learning environment.
Throughout the course of the training, participants will delve into the nutritional advantages of whole grains, learning how to identify and integrate a variety of whole grains into school meals effectively. The program includes detailed discussions on standardizing recipes and the critical techniques of mise en place and precise measurement using both weight and volume. Additional sessions will demonstrate food safety protocols specific to whole grain foods and introduce healthy preparation methods. By the end of the workshop, each attendee will be equipped to develop an action plan to implement these new skills seamlessly into their educational programs, ensuring a transformative impact on their meal planning and execution.

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CICN Training Series - The Grains LabJune 24, 2024 Download

CICN Presents: The Produce Lab, a hands-on training designed to empower culinary professionals in the education sector with advanced skills in preparing fresh produce. This immersive experience invites participants to actively engage in learning state-of-the-art techniques for processing, cooking, and serving fruits and vegetables. Through practical exercises, you will master food safety, explore efficient tool and equipment use, and experiment with various preparation methods. By the end of the session, you will be proficient in identifying different produce items, applying safe handling practices, and utilizing a range of culinary techniques including blanching, shocking, steaming, and more to create appetizing and nutritious school menu options.

The course outline includes a thorough introduction to food safety protocols, equipment demonstrations, and multiple cooking techniques aimed at enhancing salad compositions, roasting, and sautéing skills. A significant portion of the training—The Culinary Lab—focuses on preparing diverse produce-based recipes that integrate learned skills in a practical kitchen setting. The training culminates in a session where participants review prepared dishes, discuss potential implementations, and develop actionable goals to incorporate these recipes into school menus effectively. Engage in this transformative training to elevate your culinary program and foster healthier eating habits within school communities.

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CICN Training Series - The Produce LabJune 24, 2024 Download

Unlock the potential to elevate your culinary training effectiveness with “CICN Presents: Culinary Training and Facilitating.” This engaging 1.25-hour training session is meticulously designed to enhance your capabilities in conducting culinary demonstrations and leading training sessions for child nutrition professionals. By participating, you will dive deep into the train-the-trainer methodology, focusing on the critical skills that distinguish a successful trainer and facilitator. Prepare to transform your approach to professional development, ensuring that your staff gains not only essential culinary skills but also a comprehensive understanding of effective teaching techniques.

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CICN Training Series- Training and Facilitating (Train-the-Trainer)June 24, 2024 Download

Menus of Flavors

Menus of Flavor is a four-hour, instructor-led, hands-on training focused on global regions’ healthful and flavorful foods.

During each training, participants will:

  • Recognize the benefits of scratch cooking, using the ingredients and flavors commonly found in the regional cuisine of focus
  • Identify basic culinary skills and apply the skills during the hands-on culinary lab
  • Prepare meals using regional recipes, further reinforcing the learning

After the training, participants will be able to:

Recognize the benefits of scratch cooking
Use global ingredients
Apply various culinary skills and competencies to their daily work

The three regions covered include:

  1. East and South East Asian Fusion
  2. Latin American Cuisine
  3. Mediterranean Cuisine