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Scratch-Cooking Fresh Fruit & Vegetable Sides with Local Food

$700.00

This one-day, hands-on training helps school foodservice professionals strengthen scratch-cooking skills while increasing the use of fresh, local fruits and vegetables. Participants will learn local procurement best practices, receiving and handling fresh produce, bulk and batch cooking techniques, composed salads, knife skills, taste testing, service strategies, and production efficiencies. Designed for directors, leads, and cooks, this training supports practical implementation and counts toward USDA Professional Standards training hours.

A 1-day training for school Foodservice Staff to strengthen scratch-cooking skills and utilize more local foods on the menu.

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.

Topics Include:

Local Procurement
Receiving fresh and local fruits and vegetables
Cooking from Scratch
Bulk Cooking with Local Produce
Composed Salads
Batch Cooking
Knife Skills
Production Efficiencies
Taste Tests
Service

For other forms of payment, please contact: Nichole Truby