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
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
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 email@example.com
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.
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.
Grab & Go Salads
Big Mac & Caesar Salads
Creditable: NSLP & CACFP
Standard Operating Procedures (SOPs) (13:00)
Harvest of the Month Recipes How to Videos
Instructional Videos - Fruit Preparation, Vegetable Preparation, Recipes, Time Management and Food Safety