Videos

The K-12 Culinary Chefs in vertical strips

K-12 Culinary Institute Behind the Scenes

These two videos are embedded from a Facebook post. Any content you see in each portal after each of these videos concludes may not reflect our views.


  • Behind the scene tour for the NC K-12 Culinary Institute at Franklinton High School.

  • Behind the scenes at the NC K12 Culinary Institute!

Combi-Cooking

  • Combi cleaning and maintenance

  • Combi general use

  • Using a probe thermometer

  • Steaming vegetables

  • Blanching fresh vegetables

  • Cooking breaded meats

  • Cooking brown rice

  • Cooking pasta

  • Cooking ground meats

  • Cooking corn bread

  • Cooking potatoes

  • Cooking beans

  • Setting the timer

Culinary Solution Centers and Running Pony Productions


  • Quick Batch, Small Batch, Long Batch

  • Tips To Quality Food in School Kitchens

  • Work Simplification in Quantity Production Kitchens

  • Weighing and Measuring Food

  • Culinary Knife Skills

  • Heating Precooked Foods in School Kitchens

  • Determining Serving Size for Cafeteria Portions

  • Basic Kitchen Equipment Utensils

  • Basic Kitchen Equipment Pans

  • How to Calibrate a Cooking Thermometer

  • Proper Use of Sinks in Large Food Production Kitchens

  • Encouraging Customers to Try Foods

  • Chopping Lettuce in the VCM

  • Preparing Cubed Ground Beef in School Kitchens

  • Preparing Ground Beef: Steamer Method and Oven Method

  • Preparing Beans in Large Kitchens

  • Steaming Pasta in Production Kitchens

  • Steaming Frozen Vegetables in Production Kitchens

  • Steaming Brown Rice in Production Kitchens

  • Technique to Remove Grapes from Stem

  • Recipe for Gourmet Grilled Cheese Sandwiches in School Kitchens

  • Recipe for Sweet Thai Chicken in School Kitchens

  • Recipe for Chicken Spinach Alfredo Bake Recipe

  • Recipe for Macaroni and Cheese Sauce

  • Recipe for Cooking Chilaquiles in School Kitchens

  • How to Roll a Burrito

  • Garnishing

Kitchen Management

These training videos sample correct and incorrect ways to prepare, serve, receive, and store foods for large kitchens. There are also two at the end concerning personnel management.


  • Preparing food the RIGHT way (1 of 3)

  • Preparing food the WRONG way (1 of 3)

  • Preparing food the RIGHT way (2 of 3)

  • Preparing food the WRONG way (2 of 3)

  • Preparing food the RIGHT way (3 of 3)

  • Preparing food the WRONG way (3 of 3)

  • Serving food the RIGHT way (1 of 4)

  • Serving food the WRONG way (1 of 4)

  • Serving food the RIGHT way (2 of 4)

  • Serving food the WRONG way (3 of 4)

  • Serving food the RIGHT way (4 of 4)

  • Serving food the WRONG way (4 of 4)

  • Receiving food the RIGHT way

  • Receiving food the WRONG way

  • Storing food the RIGHT way

  • Storing food the WRONG way

  • Dealing with disgruntled employees

  • Kitchen management: Server Illness

General Food Safety Practices

These videos are embedded from YouTube. Any content you see in each portal after the video concludes may not reflect our views.


  • Personal Hygiene

  • Thermometers and Receiving Foods

  • Food Preparation, Holding, Serving, and Cooling

  • Cleaning and Sanitizing

  • Knife Skills for School Nutrition Professionals
  • Preparation and handling for plant-based foods in schools

    These videos are embedded from YouTube. Any content you see in each portal after the video concludes may not reflect our views.


    • Apple

    • Apricot, Fig, Peach & Plum

    • Avocado

    • Banana

    • Beets

    • Blueberry

    • Broccoli

    • Cabbage

    • Cantaloupe and Honeydew Melon

    • Carrots

    • Cauliflower

    • Celery

    • Cucumber

    • Exotic Fruit

    • Grape

    • Kiwifruit

    • Lettuce Iceburg Romaine Leaf