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Culinary Basics

The School Nutrition Programs Culinary Basics online training.

Course Description

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

Online Course

Begin the Culinary Basics External link opens in new window or tab. course.

Referenced Resources

The following resources are referred to throughout this online course:

Crediting

  • Crediting: 0.75 hours
  • Key Area: Operations (2000)
    • Training Topic: Food Production (2100)
      • Learning Objective: Culinary Skills (2130)

For more information on crediting, access the U.S. Department of Agriculture (USDA) web document Professional Standards Learning Objectives External link opens in new window or tab. (PDF).

Additional Information

Contact Us

If you have technical difficulties, please contact the Education and Nutrition Policy Unit by phone at 916-445-9127 for assistance. For questions regarding the course content, contact Julie BoarerPitchford, Nutrition Education Consultant, by phone at 916-322-1563 or by email at jboarerpitchford@cde.ca.gov.

Questions:   Julie BoarerPitchford | jboarerpitchford@cde.ca.gov | 916-322-1563
Last Reviewed: Thursday, June 27, 2019
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