Culinary Classroom

Kitchen

 

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. 
 

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. 

 

Culinary Classroom Videos

Apple Maple Bread (13:00)  Recipe
Blueberry Muffins (8:00) Recipe
Breakfast Burrito (9:00) - Recipe
Buffalo Chicken Wrap (8:00) Recipe
Cheddar Broccoli Soup (7:00) Recipe
Cheeseburger Soup (6:00) Recipe
Chocolate Hummus (5:00) Recipe
Focaccia Bread (9:00) Recipe
Fruit Smoothie (6:00) - Recipe
Gazpacho (12:00) Recipe
Grab & Go Salads featuring Big Mac & Caesar Salads (6:00) Recipe
Hummus (5:00) Recipe
Macaroni & Cheese (5:00) Recipe
Overnight Oats (3:00) - Recipe
Scones (10:00) - Recipe
Sesame Noodles (4:00) Recipe

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

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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