Search for all Child Nutrition Program – Operator Submitted Resources
TNTG Year:2019
Instructor Guide: Live Setting Culinary Training Indian Fare
Agency/Organization: Department of Elementary and Secondary Education
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
This resource includes sample flavor combinations.
TNTG Year:2017
The Flavor Wheel
Agency/Organization: Virginia Department of Education
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
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
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
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
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. …