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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 hour
  • 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

  • USDA Food Buying Guide External link opens in new window or tab. 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.

  • Institute of Child Nutrition Basic Culinary Math for School Nutrition Professionals External link opens in new window or tab. training provides participants the opportunity to review and practice basic culinary math skills.

Contact Us

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.

Questions:   Nutrition Services Division | HHFKA@cde.ca.gov | 800-952-5609
Last Reviewed: Wednesday, June 9, 2021
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