Child Nutrition Program – Operator Submitted Resources

This powerpoint training provides guidance to child nutrition program (CNP) staff, including nutrition service directors, nutrition specialists, and cafeteria managers, on how to standardize recipes for the school meal program, using the United States Department of Agriculture (USDA)’s three phase approach. This training includes information on how to feature locally …

Needs Assessment Target audience: School nutrition directors The needs assessment survey evaluates the implementation of scratch cooking, the use of locally sourced ingredients, the inclusion of culturally diverse meals, and adherence to the Transitional Nutrition Standards at the division level. Post-Program Surveys Target audiences: School nutrition directors, cafeteria managers, and …

This engaging presentation on school meals and culinary tips is designed to educate students about meal components, culinary techniques, and trends. The presentation is paired with pre- and post-assessment knowledge checks to measure student learning and reinforce key concepts. The Farm to School Nutrition resource introduces students to the importance …

The target audience for these resources includes culinary instructors in CTAE programs, Family and Consumer Science educators, school nutrition directors, school culinary specialists, local and state agencies, or community programs promoting culinary-based learning. The scoring rubric is designed to provide a structured and objective way to evaluate recipes for a …

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.

Through the United States Department of Agriculture’s Fiscal Year 2022 Team Nutrition Training Grant, Indiana was able to develop comprehensive meal pattern and meal service operations training for food service directors, managers, and front line staff. This training was created using Adobe Captivate and Faster Course and is accessible via …

Target audience: School nutrition directors These resources are recipes that focus on scratch cooking to meet the Transitional Nutrition Standards. Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).

Target audience: School nutrition directors These resources are recipes that focus on scratch cooking to meet the Transitional Nutrition Standards. Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).

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 …

These surveys, used in conjunction with the Team Nutrition Readiness and Retention Program webinars and workshops, assess: Participants’ level of support and perceived confidence and importance of topics related to scratch cooking, locally sourced foods, culturally inclusive menu offerings, and the Transitional Nutrition Standards. Participants’ barriers and facilitators to attending …

Target audience: School nutrition directors 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 …

Target audience: School nutrition directors 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 …

Target audience: School nutrition directors Objectives: 1. Describe reasons to accommodate students with dietary practices in school nutrition programs 2. Describe common dietary practices among students 3. Recall recipe concepts and ideas to make dietary accommodations in school nutrition programs 4. List steps toward accommodating a variety of dietary practices …

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. Understand the importance of marketing their school nutrition program 2. Create branding that utilizes the 5 P’s Methods of a Marketing Mix 3. Apply social media best practices when marketing school nutrition programs Resources were developed with Culinary Solution Centers, LLC, the K-12 …