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Team Nutrition Readiness and Retention Training Program Webinar 6: Cooking Local Produce
Child Nutrition Program: - NSLP – National School Lunch Program
- SBP – School Breakfast Program
Resource Topic Category:
Culinary
Team Nutrition Training Grant:
2022
Organization:
Virginia Department of Education
State:
Virginia
Summary:
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 local seasonal produce.
Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).
The survey was developed with Virginia Tech.
Contact Info:
Katelynn Stansfield
katelynn.stansfield@doe.virginia.gov