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.

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 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. 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, …

Target audience: School nutrition directors Objectives: 1. Define seasonality. 2. Describe the benefits of seasonal local produce. 3. Explain how to properly clean and prepare local produce. 4. Identify the best ways to store local fruits, vegetables, raw meats, poultry, and seafood. 5. Apply knowledge to prepare recipes using Virginia …

Gerentes de Cafetería Bienvenido al Módulo 4 organización y eficiencia de la cocina! En este módulo, los participantes aprenderán a aumentar la eficiencia en la cocina a través de la «mise en place», la organización de las zonas de almacenamiento y los puestos de trabajo, ¡además de trucos de cocina! …

Gerentes de Cafetería Bienvenido al Módulo 3, Pesos y medidas! En este módulo, los participantes repasarán las herramientas de medición y las básculas más comunes, aprenderán a seleccionar la herramienta de porcionado correcta y explicarán la diferencia entre peso y volumen. Códigos de aprendizaje de los estándares profesionales 2130 - …

Gerentes de Cafetería ¡Bienvenido al Módulo 2, Reducir el sodio, limitar los azúcares añadidos y cocinar con proteínas de origen vegetal! En este módulo, los participantes aprenderán de qué manera los programas de nutrición escolar cumplen actualmente las Pautas Alimentarias para Estadounidenses y cómo pueden mejorarse. Se hablará de las …

Gerentes de Cafetería ¡Bienvenido al Módulo 1 Cocinar desde cero para una generación más sana! En este módulo, los participantes descubrirán los estándares de transición y cómo alcanzarlos cocinando desde cero, a la vez que se mantiene la inclusividad cultural y los alimentos locales. Estándares profesionales; aprender los códigos: 1110: …

Target audience: Cafeteria managers Welcome to Module 4 Kitchen Organization and Efficiency! In this module, participants will learn how to increase efficiency in the kitchen through mise en place, organized storage areas and workstations, and kitchen hacks! Professional Standards - Learning Codes 2130 - Culinary Skills 2510 - Inventory Management …

Target audience: Cafeteria managers Welcome to Module 3, Weights and Measures! In this module, participants will review common measuring tools and scales, learn how to select the right portioning tool, and describe the difference between weight and volume. Professional Standards - Learning Codes 2130 - Culinary Skills 2140 - Use …

Target audience: Cafeteria managers Welcome to Module 2, Reducing Sodium, Limiting Added Sugars, and Cooking with Plant-Based Proteins! In this module, participants will learn how school nutrition programs currently meet the Dietary Guidelines for Americans and how they can improve! Strategies for reducing sodium, limiting added sugars, and cooking with …

Target audience: Cafeteria managers Welcome to Module 1 Scratch Cooking for a Healthier Generation and You! In this module, participants will learn about the Transitional Standards and how to meet them through scratch cooking while keeping cultural inclusiveness and local foods in mind. Professional Standards: Learning Codes 1110 - USDA …

The manual and recipe demonstration videos were developed through a U.S. Department of Agriculture (USDA) Team Nutrition Training Grant (TNTG) by a Recipe Development Team comprised of Virginia Department of Education, Office of School Nutrition Programs (VDOE-SNP) team members, culinary experts, and Virginia school nutrition directors and staff. Each recipe …