This course is part of the On the Road to Professional Food Preparation series. It focuses on the benefits of portion control when serving food.
This training is available online
This course teaches how to select and use seasonings to build flavors in meals and to taste test new recipes with students.
This course teaches culinary principles and techniques for preparing quick breads, yeast breads, cakes, cookies, and pastry.
This course teaches culinary principles and techniques for preparing quality soups, eggs, dairy, and sauces.
This course teaches culinary principles and techniques for preparing meats, poultry, fish, sandwiches, dry beans and peas, and pasta, rice, and grains.
This course provides an introduction to the six course series and teaches a process for preparing healthy school meals.
This course series and teaches culinary principles and techniques for preparing quality fruits, vegetables, and salads.
Coaching is designed to be a supplemental online course to the Foundations of Training Excellence Master Trainer face-to-face course. The purpose of this course is to enhance an individuals ability to actively engage participants in improved learning and improved job performance.
This course focuses on assisting child nutrition staff by teaching them how to do basic carbohydrate counting.
Food Safety in Schools is the updated version of Serving It Safe, 4th Edition which was renamed to clarify the target audience of the training. It is designed to provide school nutrition employees with up-to-date information on food safety. This training contains lessons and activities which allow participants to be actively involved in learning the food safety concepts needed to prepare and serve food safely and to keep school nutrition facilities safe and sanitary.