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.
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.
Prior to attending this training, participants are expected to complete the SFIA Teachable course. Please sign up using the email you receive after purchasing the training.
