Search for all Child Nutrition Program – Operator Submitted Resources

Filters:

- Material developed through USDA's Team Nutrition Training Grant

TNTG Year:2019

Instructor Guide: Live Setting Culinary Training Indian Fare

Agency/Organization: Department of Elementary and Secondary Education

Summary:

Completion of a Back-to-Basics workshop is required. The Live-Setting Culinary Training and brings the Chef back to your school to work alongside school nutrition staff during regular production hours to prepare and serve a Build-Your-Own Pita Pocket. This full-day Live-Setting Culinary Training builds the confidence and skills of your staff

TNTG Year:2019

Instructor Guide: Live Setting Culinary Training Asian Fusion

Agency/Organization: Department of Elementary and Secondary Education

Summary:

Completion of a Back-to-Basics workshop is required. The Live-Setting Culinary Training and brings the Chef back to your school to work alongside school nutrition staff during regular production hours to prepare and serve a Build-Your-Own Stir-Fry-Bowl. This full-day Live-Setting Culinary Training builds the confidence and skills of your staff to

TNTG Year:2019

Instructor Guide: Back to Basics Latin American Cuisine

Agency/Organization: DESE

Summary:

Freshen up your Taco Tuesdays with authentic Latin American cuisine! In this hands-on culinary workshop, you will enhance your culinary skills while preparing student favorites, such as fish tacos, fresh salsa, Spanish rice, and more! The Live-Setting Culinary Training brings the Chef back to your school to work alongside school

TNTG Year:2019

Instructor Guide: Back to Basics Mediterranean Flavors

Agency/Organization: DESE

Summary:

Liven up your menu by incorporating Mediterranean flavors into each of your meal components. In this hands-on culinary workshop, you will advance your culinary skills while making popular recipes your students will love, such as shawarma pita wraps, hummus, tzatziki sauce, and more! The Live-Setting Culinary Training and brings the

TNTG Year:2019

Instructor Guide: Back to Basics Indian Fare

Agency/Organization: DESE

Summary:

Spice up your menu with a taste of India and entice your students with a customizable Build-Your-Own Indian dish! In this hands-on culinary workshop, you will advance your culinary skills while making delicious recipes, such as tandoori chicken, chana masala, aloo gobi, and much more! The Live-Setting Culinary Training brings

TNTG Year:2019

Instructor Guide: Back to Basics Asian Fusion

Agency/Organization: DESE

Summary:

Discover Asian-inspired cuisine and add a Build-Your-Own Stir-Fry Bowl to your school menu! In this hands-on culinary workshop, you will increase your culinary skills and confidence while preparing popular options such as chicken teriyaki, crispy tofu, confetti fried rice, stir-fry vegetables, and more! The Live-Setting Culinary Training brings the Chef

TNTG Year:2021

Culinary Trainings’ Lesson Plans

Agency/Organization: Iowa Department of Education

Summary:

These culinary training lesson plans can be used by school food service directors or managers to train staff on knife skills, standardized recipes, mise en place, measuring techniques, and yield tests. Each lesson plan includes a video designed to help users better understand each process.

TNTG Year:2021

Recipe Trainings’ Lesson Plans

Agency/Organization: Iowa Department of Education

Summary:

These lesson plans are intended for food service directors or managers who want to train staff on how to prepare twelve different recipes. Each lesson plan contains tips on preparing the recipe, suggestions on training school nutrition staff to make the recipe, and evaluation questions to consider when incorporating the

TNTG Year:2019

Montana Cook Fresh Initiative Recipe Book

Agency/Organization: Montana Team Nutrition

Summary:

These thirty recipes were prepared in the Montana Cook Fresh Leadership Institute in the culinary segment. The recipes are from a variety of resources and include both a small yield for the Institute and a larger yield (~50 servings) for a school district. These recipes are also included as part

TNTG Year:2019

Let’s Cook! Culinary Training Series

Agency/Organization: Wisconsin Department of Public Instruction

Summary:

Target Audience: School Nutrition Professionals Resource Summary: This online, interactive training contains eight modules designed to assist with improving culinary skills to prepare healthy, made from scratch meals that are student approved: • Introduction • Mise en Place, Knife Cuts, and Kitchen Equipment • Knife Cuts for Fruits and Vegetables

TNTG Year:2021

Wisconsin Team Nutrition Taste Test Ballot

Agency/Organization: Wisconsin Department of Public Instruction

Summary:

As part of the 2021 Team Nutrition Training Grant, Wisconsin Team Nutrition contracted with school sites to conduct student taste tests of recipes featuring local agricultural products. Each site tested one recipe with elementary, middle, and high school students. Recipes that did not meet the 85% acceptability rating, were modified

Flavor Chart 2021

Agency/Organization: Georgia Department of Education School Nutrition Program

Summary:

Flavor combinations are a great way to enhance your recipes! We have made several combinations of seasonings that take into account student preferences. These can be stand alone spice blends (used in flavor stations) that may be used by students to enhance their meals. We have included a copy of

TNTG Year:2017

Cooking Up Harvest of the Month Class (3 hour workshop) Outline

Agency/Organization: Montana Team Nutrition, Montana State University, Office of Public Instruction

Summary:

A hands-on cooking class that teaches participants about how to prepare delicious Montana Harvest of the Month recipes that can be served for school lunch, breakfast, or snacks. Participants work on knife skills and food preparation techniques in this fun and tasty workshop.

TNTG Year:2017

Montana Cook Fresh Training Support Program

Agency/Organization: Montana Team Nutrition, Montana State University, Office of Public Instruction

Summary:

The purpose of this resource is to 1) provide on-site training or technical assistance to improve culinary skills with the goal of increasing the service of “from scratch” meals/recipes, fresh foods and a variety of vegetables in school meal programs, 2) develop and implement a Montana Cook Fresh Action Plan

TNTG Year:2017

Knife Skills Handout

Agency/Organization: Virginia Department of Education

Summary:

This resource includes a handout on the parts of a chef's knife and basic knife skills.

TNTG Year:2017

Vinaigrettes around the World

Agency/Organization: Virginia Department of Education

Summary:

This resource includes a handout on the formula for a basic vinaigrette dressing as well as recipes for vinaigrette dressings from around the world

TNTG Year:2017

Culinary Skills Lesson Plan

Agency/Organization: Virginia Department of Education

Summary:

This resource includes a lesson plan for a 60-minute culinary skills lesson on flavor profiles, flavor combinations, and salad dressing creation.

TNTG Year:2017

The Flavor Wheel: Sample Combinations

Agency/Organization: Virginia Department of Education

Summary:

This resource includes sample flavor combinations.

TNTG Year:2017

The Flavor Wheel

Agency/Organization: Virginia Department of Education

Summary:

This resource includes - The six flavor categories and examples of each. - Vinaigrettes around the World - Sample flavor combinations.

TNTG Year:2017

Louisiana Culinary Skills Training Pre and Post Survey

Agency/Organization: Louisiana Department of Education

Summary:

This is the pre and post survey we asked participants to complete prior to the Culinary Skills Training and then after the training as well.

TNTG Year:2017

Louisiana Culinary Skills Resource Binder

Agency/Organization: LA Department of Education

Summary:

Through a partnership with Louisiana Department of Education and Louisiana Culinary Institute, we hosted several in-person Culinary Skills Trainings throughout the state, and provided participants with a binder of resources.

School Nutrition Training Module: Assembling Salads

Agency/Organization: Maryland State Department of Education

Summary:

Target Audience: School Kitchen Managers; School Kitchen Staff; New Staff. Ideal Trainers: FNS Central Staff, including Director, Menu Planner, Culinary Specialist, Dietitian; Middle Managers, including Area Supervisor, Regional Managers, and/or Lead Kitchen Managers. At least two trainers are needed to conduct this training. Time to Conduct Training: 90 minutes USDA

School Nutrition Training Module: Flavors and Taste

Agency/Organization: Maryland State Department of Education

Summary:

Target Audience: This lesson is appropriate for use in professional development with school kitchen staff, kitchen managers, regional managers, area specialists, and school system food & nutrition central staff. It can also be adapted to use with students, educators and administrators, families, and partners. Time to Conduct Training: 90 minutes.