CICN Training Series:
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.
| Title | Date added | Download |
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| CICN Training Series- Culinary Keystones | June 24, 2024 | Download |
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| CICN Training Series - Flavor Development | June 24, 2024 | Download |
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 Line | June 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.
| Title | Date added | Download |
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| CICN Training Series - The Grains Lab | June 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.
| Title | Date added | Download |
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| CICN Training Series - The Produce Lab | June 24, 2024 | Download |
| Title | Date added | Download |
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| CICN Training Series- Training and Facilitating (Train-the-Trainer) | June 24, 2024 | Download |
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