The Pennsylvania Culinary Training Sessions manual documents the details, timeline, and steps recommended for a school or school district to conduct a culinary training at their facility.

Through the United States Department of Agriculture’s Fiscal Year 2022 Team Nutrition Training Grant, Indiana was able to develop comprehensive meal pattern and meal service operations training for food service directors, managers, and front line staff. This training was created using Adobe Captivate and Faster Course and is accessible via …

Target audience: School nutrition directors These surveys assess provision of scratch cooking, locally sourced foods, culturally inclusive meals, and following the Transitional Nutrition Standards at the division level. Surveys were developed with Virginia Tech.

Target audiences: School nutrition directors, cafeteria managers, and additional staff These surveys assess barriers, best practices, and other items related to scratch cooking, locally sourced foods, student inspired menu offerings, and the USDA school meal pattern. These surveys also include opportunities for participants to provide feedback on the training format. …

Target audience: School nutrition directors These resources are recipes that focus on scratch cooking to meet the Transitional Nutrition Standards. Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).

Target audience: School nutrition directors These resources are recipes that focus on scratch cooking to meet the Transitional Nutrition Standards. Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).

Gerentes de Cafetería Propósito del taller: El participante del taller «Back to Scratch» adquirirá habilidades culinarias básicas para implementar métodos para cocinar desde cero y de cocina rápida desde cero, con alimentos adquiridos a nivel local para ofrecer un menú a los estudiantes un menú variado. Objetivos del taller: 1. …

Target audience: Cafeteria managers Workshop Purpose: The Back to Scratch workshop participant will gain basic culinary skills to implement scratch and speed scratch cooking methods using locally procured foods to offer a diverse menu for students. Workshop Objectives: 1. Apply scratch and speed-scratch-focused culinary techniques with global flavors to create …

Target audience: School nutrition directors This survey assesses participants' barriers and facilitators to attending webinars. The survey was developed with Virginia Tech.

These surveys, used in conjunction with the Team Nutrition Readiness and Retention Program webinars and workshops, assess: Participants’ level of support and perceived confidence and importance of topics related to scratch cooking, locally sourced foods, culturally inclusive menu offerings, and the Transitional Nutrition Standards. Participants’ barriers and facilitators to attending …

Target audience: School nutrition directors Workshop Purpose: The Back to Scratch workshop participant will gain basic culinary skills to implement scratch and speed scratch cooking methods using locally procured foods to offer a diverse menu for students. Workshop Objectives: 1. Apply scratch and speed-scratch-focused culinary techniques with global flavors to …

Target audience: School nutrition directors Workshop Purpose: The Back to Scratch workshop participant will gain basic culinary skills to implement scratch and speed scratch cooking methods using locally procured foods to offer a diverse menu for students. Workshop Objectives: 1. Apply scratch and speed-scratch-focused culinary techniques with global flavors to …

Target audience: School nutrition directors Objectives: 1. Describe reasons to accommodate students with dietary practices in school nutrition programs 2. Describe common dietary practices among students 3. Recall recipe concepts and ideas to make dietary accommodations in school nutrition programs 4. List steps toward accommodating a variety of dietary practices …

Target audience: School nutrition directors Objectives: 1. Explain the health benefits associated with plant-based proteins 2. List different plant-based menu items that can be served in schools 3. Recall student-inspired plant-based menu items 4. Summarize culinary techniques for preparing plant-based proteins Resources were developed with Culinary Solution Centers, LLC, the …

Target audience: School nutrition directors Objectives: 1. List top culinary trends for main dishes according to the National Restaurant Association 2. Identify common ingredients and foods from different countries 3. Describe how to offer student-inspired scratch menu items in school nutrition programs featuring local foods Resources were developed with Culinary …

Target audience: School nutrition directors Objectives: 1. Identify the best cutting boards and knives for school kitchens 2. Explain different ways to protect and maintain a knife's cutting edge 3. Summarize cutting techniques for preparing summer seasonal VA local produce 4. Recall large equipment options for school kitchens 5. List …

Target audience: School nutrition directors Objectives: 1. Understand the importance of marketing their school nutrition program 2. Create branding that utilizes the 5 P’s Methods of a Marketing Mix 3. Apply social media best practices when marketing school nutrition programs Resources were developed with Culinary Solution Centers, LLC, the K-12 …

Target audience: School nutrition directors Objectives: 1. Learners will be able to create appealing food photos and videos for marketing and training purposes. 2. Learners will be able to implement basic food photography setup and techniques to take appealing food photos. 3. Learners will be able to create videos using …

Target audience: School nutrition directors Objectives: 1. Understand the appropriate taste-testing method for your objective 2. Describe the processes for testing a recipe with staff and students 3. Understand how to determine whether a recipe is acceptable at each stage and how to calculate an approval rating 4. Explain how …

Target audience: School nutrition directors Objectives: 1. Define local food procurement 2. Explain how to get started and how to enhance local food procurement 3. Identify opportunities to partner with farmers and other divisions to promote the use of local foods in school nutrition programs 4. Review and document food …

Target audience: School nutrition directors Objectives: 1. Identify the key edible parts of a whole grain and explain why they are important 2. Discuss the health benefits of consuming whole grains 3. Explain how to select a whole grain 4. Summarize whole grain options and how they can be incorporated …

Target audience: School nutrition directors Objectives: 1. Explain why USDA's proposed rule focuses on reducing added sugars and sodium 2. Identify top sources of added sugars and sodium in school meals 3. Describe ways to reduce added sugars and sodium in school meals 4. Determine one way to reduce added …

Target audience: School nutrition directors Objectives: 1. Define scratch cooking, speed scratch cooking, and convenience foods. 2. Recall the benefits of scratch cooking. 3. Identify equipment and ingredients needed for successful scratch cooking in school nutrition. 4. Describe the steps in taking a convenience food menu item to a scratch …

Target audience: School nutrition directors Objectives: 1. Identify best practices for food storage areas and identify areas to improve in the participants' school divisions. 2. List small equipment that aids in kitchen efficiency. 3. Describe how to create an effective work schedule, including 15-minute increments, preparing for the next day, …

This resource is for those interested in hosting a culinary workshop for school nutrition professionals. As part of the Montana School Meals Certificate Program, Montana Team Nutrition has designed Culinary Workshops for school nutrition professionals to improve knife skills, scratch-cooking techniques, and discover new recipes. These workshops are intensive all-day …