This is a 12 hour course over a 2 day training.
Day 1: As part of recipe development, participants will practice solving basic kitchen math problems involving operations, fractions and decimals. Participants will identify units of measurement, and solve for equivalent measures. Participants will apply math skills to calculate serving sizes, the number of servings needed and to adjust recipes. The successes in basic math will be transferred into recipe standardization techniques in detail and includes examples, practice exercises, and reference materials. It is a “how-to” guide on recipe standardization for managers and cook-level employees.
Day 2: This course will provide participants the opportunity to learn and practice healthy cooking methods by applying the nutrition principles of the Dietary Guidelines for Americans in preparing and serving healthy and appealing recipes that students will enjoy. The course comprises of four culinary lab experiences, basics, fruits and vegetables, whole grain rich food, meat/meal alternates. Each lab involves preparing, scoring, presenting, tasting, and evaluating recipes. Each team will prepare recipes selected from the Recipes for Healthy Kids cookbook and other resources and will be responsible for a recipe in each lab. All participants will taste and evaluate each of the finished products.

Translation services available thru the use of a headset upon request.

Supervisors, Managers, Food Service Assistants

FNP - Summer Conference

...There are no COOPs...