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California Culinary Centers Standardized Recipes

A collection of standardized recipes and resources to support schools across California in creating menus to meet the National School Lunch Program meal pattern.

Images of 4 recipes: rainbow chopped salad, vegetarian fried rice with edamame, veggie enchiladas, and orange chicken with vegetables.

This collection of school district culinary center recipes reflects a variety of strategies for scratch cooking, including using locally grown California produce and multicultural flavors that students love.

Use the list of recipes below to build your menu and increase variety and options.

Resources

The following resources can assist you in creating standardized recipes, engaging students, and preparing menus for your Child Nutrition Programs (CNP).

Grants

Resource Description
Provides an overview of the 2021 Team Nutrition Taste of CA Challenge grant, project guidelines, instructions for how to apply, and resources.

Recipe Development

Resource Description
California Department of Food and Agriculture (CDFA) Certified Farmers’ Markets web page External link opens in new window or tab. Includes the CDFA Certified Farmers Market Locator, a contact list with over 800 certified Farmers’ Market sellers in California by County.
California Department of Education (CDE) School Menu Planning Options web page
Guidance and resources on the National School Lunch Program (NSLP) and School Breakfast Program (SBP) meal patterns.
Includes statistics for leading commodities in California by county and season.
Institute for Child Nutrition (ICN) Recipe Box web page External link opens in new window or tab.
U.S. Department of Agriculture’s (USDA) searchable collection of standardized recipes.
ICN USDA Recipe Standardization Guide for School Nutrition Programs External link opens in new window or tab. This guide provides the steps to the USDA Recipe Standardization Process, and offers checklists and resources to implement recipe varication, production evaluation and adjustment, and meal service.
This recipe template describes the exact, measurable amount of ingredients and the method of preparation needed to consistently produce a high-quality food product.
Provides the steps for using the USDA FBG Calculator to determine required quantities of foods to purchase to meet the meal pattern requirements. The USDA FBG for CNPs with interactive tools is also available as a mobile application. Download it today on your iOS and Android device from the Team Nutrition FBG Mobile App web page External link opens in new window or tab..
The certification worksheets to assist in determining if your menu is meeting the requirements.
A list of nutrient analysis software approved for use in the NSLP and SBP.
Fact sheets categorized by food type that describe the items expected to be available for schools participating in the NSLP and SBP.
USDA Nutrient Analysis Protocols Manual External link opens in new window or tab. Provides the steps and processes for a precise nutrient analysis of recipes and weekly menus. Includes glossary and appendix of menu planning resources and meal pattern charts.

Student Engagement

Resource Description
Lists by program nutrition education curriculum, recipes, cooking in the classroom toolkits, and additional resource database links.
A variety of tips and handouts for planning and instructing cooking and nutrition education in the classroom, including equipment lists, sample recipes, and safety rules.
Provides best practices and resources for engaging students, promoting your nutrition program, and creating healthy school environments.
Includes definitions, background, health benefit information, how to take action, resources, online trainings, and policy guidance for CNP Operators interested in offering plant-based meals.
Provides resources listed by CNP, examples are posters, curriculum, garden activities, stickers, recipe books, and more.
Guidance and resources for teachers and families in K–12 schools regarding high quality distance learning.
Handout for protecting your health and creating an emotionally healthy and safe environment for staff, students, and families during these challenging times

Meal Service

Resource Description
Example forms used by food service personnel to determine the amount of food to serve for menu production.
The information required on the MPR.
Information regarding temperature controls for potentially hazardous foods.
Handout for food safety guidance for school meal service during the COVID-19 pandemic.
Handout for staff safety guidance for school meal service during the COVID-19 pandemic.

Community Partnerships

Resource Description
California Department of Public Health Harvest of the Month web page External link opens in new window or tab.
Resources to share fun nutrition facts about fruits and vegetables, easy to cook recipes, and tasting ideas that bring together the classroom, cafeteria, home, and community.
Shares student leadership opportunities for students interested in the food industry, hospitality, nutrition education, and other family and consumer sciences. To contact the FCCLA Coordinators in your region visit the FCCLA Regional Coordinators web page External link opens in new window or tab..
Free curriculum and community engagement resources such as school assemblies, professional development, and advising for all things nutrition and food.
Free resources such as hands-on curriculum training, nutrition education materials, in-class presentations with food tastings, and family newsletters and nutrition classes.
Provides resources, technical assistance, and training to support the USDA CNPs to incorporate a farm to school program into their existing food service operation.

Training

Resource Description
Support your teams’ culinary skills with free Standardizing Recipes and Meal Pattern online courses and more.
Free online trainings and resources for School Nutrition Program (SNP) directors, managers, and staff designed to prepare participants to meet the challenges of day-to-day operations.
Training opportunities from a variety of sources, searchable by the following key areas: (1) nutrition, (2) operations, (3) administration, and (4) communications and marketing.


 

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Tuesday, February 27, 2024
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