Specialized Trainings
Where change becomes durable.
At SFIA, training is infrastructure.
We build the skills and systems that make scratch cooking sustainable inside real kitchens.
In-Person Specialized Trainings
High-leverage skill building.
Focused, hands-on trainings designed to unlock immediate operational impact including scratch breakfast and lunch production, baking systems, and kitchen leadership development.
Join us for an upcoming in-person training:
This one-day, hands-on training is designed to help school foodservice professionals strengthen their scratch-cooking skills while increasing the use of fresh, local fruits and vegetables in school meals.
Participants will learn local procurement best practices, proper receiving and handling of fresh produce, and bulk and batch cooking techniques to support efficient kitchen operations. The training also covers composed salads, knife skills, taste testing, service strategies, and production efficiency tools that can be applied directly in school kitchens.
Designed for school foodservice directors, leads, and cooks, this training focuses on practical, real-world implementation. Participation also counts toward the training hours required under the USDA Professional Standards for School Nutrition Professionals.
Please find the training schedule and recipe list here.
Offered Training Dates & Locations:
SPRINGFIELD, IL - May 21, 2026
ANNA, IL - June 1, 2026
EVANSTON, IL - June 8, 2026
Learning Objectives:
Understand the fundamentals of local procurement, including how to connect with farmers, ordering seasonally and receiving practices
Apply using the clock with production schedules; demonstrate thinking ahead and swarming
Understand the importance of batch cooking when servicing fresh produce
Apply dry and moist heat methods in the production of various vegetable side dishes
Demonstrate knife skills and knife safety
Learn how to make composed salads and salad dressings through emulsification
Demonstrate usage of Robot Coupe, Salad Spinner, Immersion Blender, Standing Mixer and Scale
What to Expect:
You will receive a training binder with recipes and hand-outs, as well as access to a virtual curriculum with training videos to watch prior to attending the 1- Day training. The training includes some classroom training as well as hands-on culinary and baking training in a commercial kitchen; attendees should come prepared to cook, in proper attire and closed-toe, non-slip shoes.
Training Hours:
This program contributes to training hours as required by the USDA Professional Standards for School Nutrition Professionals. Training will be held from 7:00 am-2:00 pm for a total of 7 training hours.
Join SFIA’s Chef Trainers for a one-day, hands-on training designed for school foodservice staff to strengthen scratch-cooking and baking skills while incorporating more locally grown grains into school menus.
Participants will also learn about local procurement strategies and how to source local, artisanal grains, supporting the State of Illinois’ goal of increasing direct purchasing from local growers and advancing farm-to-school initiatives.
Please find the training schedule here.
Offered Training Dates & Locations:
Springfield, IL - May 20, 2026
Anna, IL - June 1, 2026
La Porte, IN- June 4, 2026
Evanston, IL - June 9, 2026
Glenwood, IL - July 21, 2026
In partnership with Artisan Grain Collaborative. If you need financial support for this training, please reach out to Jenileigh at info@graincollaborative.com.
Learning Objectives:
Understand the fundamentals of local grain procurement, including how to connect with farmers and implement effective ordering practices
Identify proper methods and sensory cues for baking recipes
Learn production efficiencies and apply swarming method
Demonstrate usage of Stand Mixer, Robot Coupe, Digital Scales and Ovens
Apply baking methods to production of yeasted doughs, quick breads, biscuits and other grain-based recipes
What to Expect:
You will receive a training binder with recipes and hand-outs, as well as access to a virtual curriculum with training videos to watch prior to attending the 1- Day training. The training includes some classroom training as well as hands-on culinary and baking training in a commercial kitchen; attendees should come prepared to cook, in proper attire and closed-toe, non-slip shoes.
Training Hours:
This program contributes to training hours as required by the USDA Professional Standards for School Nutrition Professionals. Training will be held from 7:00am-2:00pm for a total of 7 training hours.
This project is in part funded using U.S. Department of Agriculture grant funds. USDA is an equal opportunity provider, employer, and lender.
Knead to Lead is a 2-day immersive foodservice training that blends the craft of scratch-made baked goods and breakfast favorites with the essential ingredients of leadership, communication, and team building.
Led by SFIA’s culinary and leadership experts, this workshop takes participants beyond the recipe — into the mindset and teamwork that make great kitchens (and leaders) thrive.
Please find the training schedule and recipe list here.
Offered Training Dates & Locations:
SPRINGFIELD IL - May 18-19, 2026
EVANSTON IL - June 10-11, 2026
Participants will roll up their sleeves in a hands-on environment, learning proven scratch-cooking techniques for baked goods, breakfast staples, and menu planning — while developing stronger leadership habits, problem-solving skills, and a more unified kitchen culture.
Learning Objectives:
Understand the fundamentals of local grain procurement, including how to connect with farmers and implement effective ordering practices
Apply using the clock with production schedules; demonstrate thinking ahead and swarming
Identify proper methods and sensory cues for baking recipes
Demonstrate usage of Robot Coupe, Stand Mixer and Scale
Apply baking methods to production of yeasted doughs, quick breads, biscuits and other grain-based recipes
Demonstrate leadership skills such as accountability, conflict resolution and communication to support team cohesion
Training Hours:
This program contributes to training hours as required by the USDA Professional Standards for School Nutrition Professionals. Training will be held from 7:00 am-2:00 pm over two days, totaling 14 training hours.
Note:this is a day training; participants are responsible for their own dinner and lodging; breakfast and lunch will be provided each day.
Payment methods: you can register here via credit card; for ACH or check options please email: nichole@beyondgreenpartners.com
This 4-day training is designed for school foodservice directors and lead staff who want to strengthen their school kitchen’s capacity for scratch cooking. The program focuses on improving production efficiency, hands-on culinary skills, and local food procurement to support healthier, more sustainable school meal programs.
School Foodservice Directors and Leads will benefit most from attending this training.
Please find the training schedule and recipe list here.
Offered Training Dates & Locations:
EVANSTON, IL - June 15-18, 2026
PROVISO, IL - July 27-30, 2026
Learning Objectives:
Understand the fundamentals of local procurement, including how to connect with farmers and implement effective ordering practices
Apply using the clock with production schedules; demonstrate thinking ahead and swarming as well as other production efficiency practices
Identify proper methods and sensory cues for baking recipes
Demonstrate usage of Robot Coupe, Stand Mixer, Immersion Blender, Vitamix, Salad Spinner and Scale
Apply baking methods to production of yeasted doughs, quick breads, biscuits and other grain-based recipes
Learn how to make composed salads and salad dressings through emulsification
Apply dry and moist heat methods in the production of various vegetable side dishes
Demonstrate leadership skills such as accountability, jump meetings, conflict resolution and communication to support team cohesion
Understand recipe development lifecycle and menu planning based on produce seasonality
Identify techniques to increase engagement and measure eater satisfaction
What to Expect:
You will receive a training binder with recipes and hand-outs, as well as access to a virtual curriculum with training videos to watch prior to attending the 4- Day training. The training includes some classroom training as well as hands-on culinary and baking training in a commercial kitchen; attendees should come prepared to cook, in proper attire and closed-toe, non-slip shoes.
Training Hours:
This program contributes to the training hours required by the USDA Professional Standards for School Nutrition Professionals. Participants will receive 22 total training hours upon completion of the full 4-day training.
Expert Training, Delivered Onsite
Bring training directly to your district kitchen. Choose from our specialized programs or let us create a customized training tailored to your team's needs.