Summer Training Institute

More Details

The goal of this training is to help cooks become familiar with the tools and skills for scratch cooking and realize the possibility of doing it at their own schools. Capacity is limited and participants will be enrolled on a first come, first served basis.

  • 7:00am - 9:00am: Lecture and Classroom Learning 

    9:00am - 11:30am: Hands-On Cooking (attendees will be split into 6 small groups)

    • Breakfast Entree

    • Baked Good

    • Lunch Entree

    • Vegan or Vegetarian Lunch Entree

    • Fruit and Vegetable Side

    • Dressings, Sauces, Gravy

    11:30am-1:00pm: Lunch and Cleanup

    1:00pm-2:00pm: Lecture and Guest Speakers

    Note: A more detailed schedule will be provided upon registration.

  • Key Area: Nutrition

    • Menu Planning (1100) - 2 hours

    Key Area: Operations

    • Food Production (2100) - 10 hours

    • Serving Food (2200) - 1 hour

    • Purchasing/Procurement (2400) - 1 hour

    • Food Safety and HACCP (2600) - 2 hours

    Key Area: Administration - 3000

    • Program Management (3200) - 3 hours

    • Human Resources and Staff Training (3400) - 1 hour

    • Facilities and Equipment Planning (3500) - 1 hour

    Key Area: Communications and Marketing

    • Communications and Marketing (4100) - 1 hour

    Total Training Hours: 22 hours

    • Attendees will have 3-week access to our comprehensive Online Learning Platform with training videos and pre-work to be completed prior to the training.

    • Breakfast and Lunch are included

    • Lodging is included

Join our first annual Summer Training Institute!