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.
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.
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.
