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(2-day “hands-on” Culinary Training) requires a demonstration area with access to a culinary lab or prep kitchen that will accommodate 20-25 participants divided into 4-5 teams. The training is conducted by a chef and a registered dietitian who provide classroom and hands-on experiences for learning healthful cooking methods. Preparation techniques, such as knife skills, and a variety of cooking methods are demonstrated and practiced using healthful ingredients. Culinary techniques that yield quality products are used to prepare recipes reflective of the nutrition principles of the Dietary Guidelines for Americans. Four culinary labs involve participants in preparing, presenting, tasting, and evaluating USDA award-winning recipes that appeal to students. Safety and sanitation principles are demonstrated and practiced throughout the training. Culinary labs are: (1) Culinary Basics, (2) Fruits and Vegetables, (3) Whole Grain-Rich Foods, and (4) Meat/Meat Alternates.


February 17
February 19
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Worland, WY
WY United States