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.
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.
List of Recipes
School Lunch Recipes
Each recipe provides a kid taste test rating, nutrient analysis information, meal pattern contribution, and an ingredient list portioned for school food service yields.
This collection includes the top kid-rated recipes on a scale of one to five forks. Five forks kids rating: Love it, great flavor. Four forks kids rating: Like it, taste good. Three forks kids rating: It’s ok—needs something. Recipes with ratings below three forks are considered unacceptable or undesirable by students, and are not included in this collection.
Recipes are listed in the following menu categories:
Breakfast
| Recipe | Kid Rating (out of 5 forks) |
Culinary Center |
|---|---|---|
| Autumn Spice Muffin |  |
Lodi Unified School District (USD) |
| Chilaquiles with Eggs | |
Conejo Valley USD |
| Turkey Bacon and Egg Burrito |  |
Natomas USD |
| Vegetable Frittata | |
Conejo Valley USD |
Global Cuisine
| Recipe | Kid Rating (out of 5 forks) |
Culinary Center |
|---|---|---|
| Carnitas Tacos | |
Vista USD |
| Caribbean Turkey Pita | |
Monterey Peninsula USD |
| Chicken Adobo | |
Davis Joint USD |
| Chicken Pad Thai | |
Chico USD |
| Chicken Yakitori | |
Davis Joint USD |
| Creamy Cilantro Chicken Soft Tacos | |
Irvine USD |
| Cuban Picadillo | |
Centralia Elementary School District |
| Ham Fried Rice | |
Monterey Peninsula USD |
| Jalapeno Polenta | |
Manteca USD |
| Orange Chicken with Vegetables | |
Conejo Valley USD |
| Persian Beef Kotlet and Potatoes | |
Irvine USD |
| Pork Afritada | |
Davis Joint USD |
| Rockin' Moroccan Stew | |
Monterey Peninsula USD |
| Thai Chicken with Brown Rice |  |
Conejo Valley USD |
| Vegetarian Fried Rice with Edamame | |
Conejo Valley USD |
Hot Plates
| Recipe | Kid Rating (out of 5 forks) |
Culinary Center |
|---|---|---|
| Baked Pasta with Marinara Sauce | |
Centralia Elementary School District |
| Barbeque (BBQ) Pulled Pork | |
Centralia Elementary School District |
| BBQ Chicken | |
Riverside USD |
| BBQ Chicken Pizza | |
Conejo Valley USD |
| BBQ Slugger Chicken with Rice | |
Natomas USD |
| Buffalo Chicken and Sweet Potato Bake | |
Irvine USD |
| Chicken Pasta Parmesan | |
Natomas USD |
| Crispy Baked Chicken | |
Centralia Elementary School District |
| Fish Sandwich with Jalapeno Tartar Sauce | |
Manteca USD |
| French Bread Pizza | |
Centralia Elementary School District |
| Mac and Cheese | |
Centralia Elementary School District |
| Pasta Parmesan with Vegetables | |
Conejo Valley USD |
| Pasta Pesto with Beans | |
Irvine USD |
| Popcorn Chicken and Mashed Potato Bowl | |
Natomas USD |
| Pulled Pork BBQ Sandwich | |
Riverside USD |
| Ranch Grilled Chicken | |
Riverside USD |
| Rotisserie Chicken | |
Riverside USD |
| Sandy's Seasonal Vegetarian Lasagna | |
Irvine USD |
| Spaghetti and Mighty Marinara Sauce | |
Conejo Valley USD |
| Sweet and Sloppy Joe | |
Monterey Peninsula USD |
Plant-based Options
| Recipe | Kid Rating (out of 5 forks) |
Culinary Center |
|---|---|---|
| Butternut Squash and Black Bean Chili | |
Woodlake USD |
| Chana Chawal | |
Alameda USD |
| Edamame Noodle Bowl | |
Irvine USD |
| Fiesta Edamame Salad | |
Monterey Peninsula USD |
| Fresh California Style Tabbouleh Salad | |
Woodlake USD |
| Pico Hummus Gyro | |
Manteca USD |
| Tofu Teriyaki with Vegetables | |
Davis Joint USD |
| Vegetable Chili | |
Manteca USD |
| Veggie Enchiladas | |
Monterey Peninsula USD |
| Wheat Berry and Black Bean Salad | |
Lodi USD |
Salads
| Recipe | Kid Rating (out of 5 forks) |
Culinary Center |
|---|---|---|
| Apple Berry Chicken Salad | |
Riverside USD |
| Cantina Black Bean Taco Salad | |
Natomas USD |
| Chicken Curry in a Hurry Salad | |
Conejo Valley USD |
| Chicken Caesar Salad | |
Clovis USD |
| Fresh Apple and Pear Chicken Salad | |
Manteca USD |
| Kidney Bean Salad | |
Centralia Elementary School District |
| Mandarin Orange Chicken Salad | |
Riverside USD |
| Power Up! Caesar Salad | |
Monterey Peninsula USD |
| Rainbow Chopped Salad | |
Irvine USD |
| Snappy Peach Salad | |
Monterey Peninsula USD |
Wraps and Sandwiches
| Recipe | Kid Rating (out of 5 forks) |
Culinary Center |
|---|---|---|
| Beef Torta Sandwich | |
Riverside USD |
| Buffalo Chicken Wrap | |
Monterey Peninsula USD |
| Chicken Veggie Wrap | |
Irvine USD |
| Curried Chicken Quinoa Salad Wrap | |
Irvine USD |
| Fiesta Burrito | |
Riverside USD |
| Thai Chicken Wrap | |
Conejo Valley USD |
| Turkey Bacon Wrap | |
Irvine USD |
Chili and Soups
| Recipe | Kid Rating (out of 5 forks) |
Culinary Center |
|---|---|---|
| Chicken and Sausage Gumbo | |
Natomas USD |
| Chicken Noodle Soup | |
Irvine USD |
| Chicken Tortilla Soup | |
Natomas USD |
| Chili Con Carne | |
Centralia Elementary School District |
| White Bean Chili with Chicken | |
Irvine USD |
Background
California Culinary Centers
The California Department of Education (CDE) Nutrition Services Division sponsored the California Culinary Centers and the Fresh, Regional, Education-Supportive, Healthy Meals at Schools (FRESHMeals@Schools) program from 2013 to 2015. The FRESHMeals@Schools program provided leadership and promoted professional culinary development among school nutrition staff in California. The CDE selected 16 leaders in school nutrition as FRESHMeals@Schools Ambassadors for going above and beyond in recipe development, menu planning, student engagement, and marketing. The ambassadors conducted annual peer-to-peer trainings for other school districts to share their successes, problem-solving strategies, and best practices. The program also formed 16 culinary centers throughout the state where teams of chefs, dietitians, directors, cooks, and students developed 140 flavorful, nutritious, and economical standardized recipes to meet the Healthy, Hunger-Free Kids Act of 2010 meal pattern regulations. Learn more on the CA Culinary Centers Standardized Recipes web page Resources tab.
Student Engagement
The CA Culinary Centers conducted taste tasting with student culinary clubs and leadership groups to ensure each recipe has a flavor profile that students enjoy. This model of student-driven recipe and menu development is a best practice for student engagement and supports a healthy school environment while increasing students’ connection with caring adults. School districts large and small have demonstrated that when students have input in their food choices, participation increases. Learn more on the CA Culinary Centers Standardized Recipes web page Resources tab.
California Flavor
California’s ever-growing multicultural population influences the variety of the CA Culinary Centers’ recipe collection. In addition to having flavors from all corners of the world, from French to Mediterranean to Southeast Asian, the recipes include a large variety of locally grown fruits and vegetables, items from the U.S. Department of Agriculture Foods program, and plant-based meal options. Learn more on the CA Culinary Centers Standardized Recipes web page Resources tab.
Contributing Culinary Centers
The CA Culinary Centers include the following school districts:
- Alameda Unified School District (USD)
- Centralia Elementary School District
- Chico USD
- Clovis USD
- Conejo Valley USD
- Davis Joint USD
- Encinitas Union School District
- Hayward USD
- Irvine USD
- Lodi USD
- Manteca USD
- Monterey Peninsula USD
- Natomas USD
- Riverside USD
- Woodlake USD
- Vista USD
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 |
|---|---|
California Department of Education (CDE) Taste of California Standardized Recipe Challenge (Taste of CA Challenge) Grant web page |
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 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 the California Department of Food and Agriculture (CDFA) Farmers Market Certified Producers Directory, a contact list with over 800 certified Farmers’ Market sellers in California by County. | |
| Includes statistics for leading commodities in California by county and season. | |
Institute for Child Nutrition (ICN) Recipe Box web page
|
U.S. Department of Agriculture’s (USDA) searchable collection of standardized recipes. |
| 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
. |
|
| 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. |
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
|
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
. |
|
| 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. |
Contact Us
These recipes are just a sample of the delicious school meals created in California. To find more of the latest
California Department of Education (CDE) nutrition news and information, visit the CDE Nutrition web page. To share photos of your recipe results, taste testing events, or favorite standardized recipes, follow us on Twitter @CDENutrition
.
For questions regarding the content of this web page, please contact the Nutrition Services Division by phone at 800-952-5609 or by email at CArecipes@cde.ca.gov.
