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
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
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.
