Virginia

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 culturally inclusive meals using locally purchased products and USDA Foods.
2. Discover herbs and spices that can be used to enhance flavor, lower sodium and meet The USDA Transitional Nutrition Standards and the Proposed Rule.
3. Identify ways to improve efficiency during production.
4. Demonstrate how to correctly measure and weigh ingredients.
5. Describe how to promote meals through serving line set up and customer interaction.

Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).
Surveys were developed with Virginia Tech.