Maryland

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 Professional Standards Training
 Key Area 2 ‐ Operations
 Code: 2110 – Standardized Recipes; 2130 – Culinary Skills

Description of Training: This lesson is designed for school nutrition managers to train school nutrition staff in the proper use of a standardized vegetable salad recipe from their school lunch program, specifically salads made with a base of lettuce or other leafy greens. This training may be adapted to train on similar recipes, such as Grain Bowls, Power Bowls, Burrito Bowls, etc. The lesson provides an overview of assembling salads. It will cover salad components, following standardized recipes, presentation techniques, and food handling of produce. Specific materials, including standardized recipes used in the School Food Program, must be used with this training module. Before using this material, review it with your training team to determine if it aligns with the goals of your program.

Objectives:
At the end of this lesson, participants will be able to:
● List all salads on the menu for their school lunch program.
● Identify the correct ingredients and other components for school lunch salads.
● Use a standardized recipe from their school lunch program to correctly assemble a salad.

Participant Handouts:
● Pre‐Assessment
● Post‐Assessment