This transformational, two or three-day, teach the leader class is designed with your school nutrition management team in mind – Fundamental Skills, Nuts & Bolts, and Going Beyond and having fun with it!
Day One, participants learn basic culinary skills including knife skills, blanching, steaming, and roasting vegetables, weight versus measure, and more.
Day Two focuses on how to get the job done through work schedules based on time standards, kitchen hacks, batch cooking, and mise en place strategies.
Finally, Day Three is all about the customer – communicating with students and staff, becoming a school chef role model, merchandizing, serving line diagrams, and a practice teaching session with co-workers. There are multiple cook times throughout the course. Each participant receives a chef’s hat and apron. Course materials are included in this workshop. One chef instructor and one assistant chef instructor for up to 30 participants.
Instructors: Two – Classroom instructor and chef instructor
Requirements: Host provides all lab supplies and small equipment and AV equipment. Kitchen with a space for team activities and classroom/cafeteria setting with table and chairs for up to 30 participants.
Maximum 30 participants