Culinary BasicsThe School Nutrition Programs Culinary Basics online training.
Learn about the importance of portion control in food preparation and meal service and the benefits of using proper equipment and utensils to measure and control portions. Participants will also be able to compare weight versus volume measurements and access references and resources to accurately prepare standardized recipes and control portions for school food service.
- Course Number: 130
- Training Length: 45 minutes
- Certificate: Available at the end of the training
- Target Audience: Food Service Director and Staff
- Mandatory: No
- Cost: Free
- Date Recorded: August 2017
Begin the Culinary Basics course.
The following resources are referred to throughout this online course:
- Institute of Child Nutrition Basics at a Glance
- YTI Career Institute Basic Math for Culinary Programs
- Wisconsin Department of Public Instructions What's the Scoop on Portion Control? webinar
- Crediting: 0.75 hours
- Key Area:
- Training Topic:
Food Production (2100)
- Learning Objective: Culinary Skills (2130)
- Training Topic: Food Production (2100)
For more information on crediting, access the U.S. Department of Agriculture (USDA) web document Professional Standards Learning Objectives (PDF).
- USDA Food Buying Guide
manual assists with buying the right amount of food and the appropriate type of food and determine the specific contribution each food makes toward the meal pattern requirements.
- Scribd’s The Book of Yields Accuracy in Food Costing and Purchasing
manual used for menu planning with yield percentages and volume to weight conversions.
- Institute of Child Nutrition Basic Culinary Math for School Nutrition Professionals training provides participants the opportunity to review and practice basic culinary math skills.
If you have any questions, please contact the California Department of Education Nutrition Services Division by phone at 800-952-5609 or by email at HHFKA@cde.ca.gov.