Culinary Classroom

Culinary Classroom

In person classes in the Culinary Classroom are currently on hold. As soon as we are able resume our classes, they will be listed in the Thursday Update as well as on our Calendar of Events page.  

If you have questions regarding the Culinary Classroom, please contact a member of the Child Nutrition staff. 

 
Classroom Dress Code

All participants and presenters taking part in training events held in the Culinary Classroom will be required to follow our dress code. The following standards must be met:

A hat or hairnet is required. Other head coverings with prior approval may be allowed. Visors are not allowed.
Beard restraint, if applicable
Closed toe/back shoes
Long pants, no leggings
Short or long sleeve shirts only
A plain wedding band is the only jewelry allowed
Nails must be clean and trimmed. Nail polish and artificial nails will not be allowed


 
Participation

We ask that the following order be adhered to for those who wish to participate:

Cooks and Prep Cooks
Directors and Managers who work or assist in the kitchen
Non-production staff

Participation Agreement

To participate in our culinary training, participants must sign a Participation Agreement prior to the training. Please read, sign and email the completed form to Paula Nadeau at paula.nadeau@maine.gov 

Cancellation Policy

In the event of inclement weather, a decision will be made by noon the day prior to the training as to whether or not the training will take place. 

Scheduled Training

Please keep in mind that dates and topics could change. Please check our Calendar of Events page for training dates, times and topics.

 

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Recipes, Tips & Ideas from the Culinary Classroom

Looking for some new recipe ideas? Want to make things in your kitchen more efficient?
Check out the videos and recipes that come straight from the Child Nutrition Culinary Classroom. 

 

 

Apple bread
Whole Grain Rich Apple Bread
Apple Maple Bread (13:00) 
Recipe

Creditable: NSLP & CACFP

 

muffins
Whole Grain Rich Blueberry Muffin
Blueberry Muffins (8:00)
Recipe

Creditable: NSLP & CACFP

 

Breakfast burrito
Whole Grain Rich Breakfast Burrito
Breakfast Burrito (9:00) 
 Recipe

Creditable: NSLP & CACFP

 

buffalo chicken
Whole Grain Rich Buffalo Chicken Wrap
Buffalo Chicken Wrap (8:00)
Recipe

Creditable: NSLP & CACFP

 

soup
Cheddar Broccoli Soup
Cheddar Broccoli Soup (7:00)
Recipe

Creditable: NSLP & CACFP

 

soup
Cheeseburger Soup
Cheeseburger Soup (6:00)
Recipe

Creditable: NSLP & CACFP

 

chocolate
Chocolate Hummus
Chocolate Hummus (5:00)
Recipe

Creditable: NSLP & CACFP

 

focaccia
Whole Grain Rich Focaccia Bread
Focaccia Bread (9:00)
Recipe

Creditable: NSLP & CACFP

 

smoothie
Fruit Smoothie
Fruit Smoothie (6:00) 
Recipe for NSLPRecipe for CACFP

Creditable: NSLP & CACFP

 

Gazpacho
Gazpacho
Gazpacho (12:00)
Recipe

Creditable: NSLP & CACFP

 

salad
Grab & Go Salads
Big Mac & Caesar Salads
Grab & Go Salads featuring Big Mac & Caesar Salads (6:00) Recipe

Creditable: NSLP & CACFP

 

hummus
Hummus
Hummus (5:00)
Recipe

Creditable: NSLP & CACFP

 

mac & cheese
Whole Grain Rich Macaroni & Cheese
Macaroni & Cheese (5:00)
Recipe

Creditable: NSLP & CACFP

 

oats
Overnight Oats
Overnight Oats (3:00)
 Recipe

Creditable: NSLP & CACFP

 

scone
Scones
Scones (10:00)
Recipe

Creditable: NSLP Only

 

noodles
Whole Grain Rich Sesame Noodles
Sesame Noodles (4:00)
Recipe for NSLP; Recipe for CACFP

Creditable: NSLP & CACFP

 

Pizza
Pizza
Pizza (14:00)
Recipe for NSLP

Creditable: NSLP 

 

Flavor Shakers
Flavor Shakers
Flavor Shakers (14:00)
Recipes
Adapted from Team Nutrition Iowa

 

Standard Operating Procedures (SOPs) (13:00) 

Recipes from our culinary classes

Harvest of the Month Recipes How to Videos

Instructional Videos - Fruit Preparation, Vegetable Preparation, Recipes, Time Management and Food Safety

Menu Planning for Hybrid Models
Grab & Go Meal Menu Options (10:00) 
Menu Ideas - Bento Boxes 
Menu Ideas - Grain Offering
Menu Ideas - Meat/Meat Alternate

Photos from the Culinary Classroom