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.
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.
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.
