eKitchen

General course encompassing culinary math skills, standard units of measure, measurement tools, and the importance of standardized recipes.

Class Length: 1 hour

Suggested Prerequisite: Foundational Math Skills
Intended Audience: School Nutrition Director/Manager, School Nutrition Staff, Child Care Center, Family Child Care Home Provider

Objectives:

• Select the appropriate measurement tool based on the ingredient you’re measuring.
• Explain the benefits of using standardized recipes.

Professional Standards:

• Food Production 2110- Understand and effectively prepare food using a standardized recipe.

General course encompassing culinary math skills and standard units of measure to increase and decrease the yield of standardized recipes.

Class Length: 1 hour

Suggested Prerequisite: Foundational Math Skills and Standardized Recipes and Units of Measure

Intended Audience: School Nutrition Director/Manager, School Nutrition Staff, Child Care Center, Family Child Care Home Provider

Objectives:

• Adjust a recipe to increase or decrease the yield. Explain the benefits of using standardized recipes.

Professional Standards:

• Food Production 2110- Understand and effectively prepare food using a standardized recipe.

This course is designed for Child Nutrition Professionals looking to enhance their knife skills and ensure kitchen safety. By the end of the course, participants will be able to discuss essential knife care and safety practices, match the correct knife to various foods, and explain the importance of using sharp knives. Additionally, learners will identify and learn common knife cuts such as dice, julienne, chiffonade, and mince.

Class Length: 1 hour

Suggested Prerequisite: None

Intended Audience: School Nutrition Director/Manager, School Nutrition Staff, Child Care Center, Family Child Care Home Provider

Objectives:

• Discuss knife care and safety practices.
• Match the correct knife to the food you’re going to cut.
• Explain the importance of using sharp knives.
• Identify common knife cuts including dice, julienne, chiffonade, and mince.

Professional Standards:

• Operations, Food Production 2130- Develop culinary skills necessary for school meal preparation.
• Operations, Food Production 2140- Properly use and care for equipment.

Overview of introductory food safety practices including personal hygiene, food storage, temperature control guidelines, and safe food handling practices. This class is great for new hire onboarding or review of best food safety practices.

Class Length: 1 hour

Suggested Prerequisite: None

Intended Audience: School Nutrition Director/Manager, School Nutrition Staff, Child Care Center, Family Child Care Home Provider

Objectives:

• Recognize the importance of keeping food safe.
• Demonstrate proper personal hygiene procedures.
• Use the appropriate thermometer for the food being checked.
• Identify how to keep food safe using time and temperature rules.
• Explain proper food safety techniques for storing food.

Professional Standards:

• Serving Food 2240- Manage serving lines for clean and efficient operation.
• Receiving and Storage 2520- Apply Safe and effective inventory receiving and storage procedures.
• Food Safety 2620- Practice general food safety procedures.
• Food Safety 2630- Practice Federal, State, and local food safety regulations and guidelines.
• Food Safety 2640- Promote a culture of food safety behaviors in the school community.
• Human Resources and Staff Training 3450- Foster employee health, safety, and wellness.

The way food is arranged and presented can have a big impact on what students choose to eat. In this training, child nutrition professionals will be introduced to basic behavioral economics concepts and learn how to apply them through the CHOICE Framework. This set of simple, evidence-based strategies helps create a cafeteria environment where healthy choices are easier for students to make. Participants will explore practical ways to improve food placement, variety, signage, and student engagement using tools that are low-cost and realistic to implement in both school and childcare settings.

Class Length: 1 hour

Suggested Prerequisite: None

Intended Audience: School Nutrition Director/Manager, School Nutrition Staff

Objectives:

• Explain the basic principles of behavioral economics
• Recognize how environmental cues influence student food choices.
• Implement behavioral economic strategies

Professional Standards:

• Serving Food 2230- Serve food to maintain quality and appearance standards.
• Communications and Marketing 4120- Promote the child nutrition program.
• Communications and Marketing 4110- Develop strategic plans and marketing plans that reflect program goals and enhance interaction with stakeholders.
• Communications and Marketing 4160- Create an environment that engages students to select and consume healthy foods with minimum waste, including smarter lunchroom techniques.