Development & Learning
Course Catalog
Recipe and Menu Enhancement
Description: The purpose of this course is to reduce the cost of single use ingredients or menu items and provide scratch made meals to students using commodity or brown box items provided from USDA.
School Food 101
Description: The purpose of this course is to introduce new school nutrition staff or leaders into the world of School Nutrition from start to finish.
Ingredients for Healthier Students
Description: The purpose of this course is to elevate the food purchasing decisions and recipe development resulting in higher nutritional value and elevated quality of food being served in schools.
Sustainable Lunchrooms & Higher Quality Food Programs
Description: The purpose of this course is to teach School Nutrition staff ways to better advocate for their programs through customer service, minimizing food waste and community engagement.
Introduction and Utilization of Herbs & Spices
Description: The purpose of this course is to better understand flavor pairings of herbs and spices to enhance the flavor of food without adding excess sodium.
Knife Skills
Description: The purpose of this course is to provide training to School Nutrition staff to develop their skills and build their professional resumes through better knife handling skills minimizing kitchen accidents.
Vegetable Cooking Methods
Description: The purpose of this course is to provide School Nutrition staff with a better understanding of how to elevate the flavor of vegetables without compromising the nutritional value of the vegetables.
Utilization of USDA Foods in Cooking
Description: The purpose of this course is to identify ways to incorporate more commodity items on the menu and exposure to better methods on how to choose items provided from USDA.
Cooking Techniques and Kitchen Basics
Description: The purpose of this course is to explain the utilization of organizational skills and strategies including time management and basic cooking techniques to streamline meal preparation and maintain food quality.
Kitchen Equipment
Description: The purpose of this course is to help school nutrition professionals understand the safe and efficient use of equipment in professional kitchens.
Managing Food Costs
Description: The purpose of this course is to develop a School Nutrition Program that is self sustainable and profitable by optimizing food usage and reducing food waste over time.
