Batch Cooking in School Nutrition Programs

Batch cooking produces high-quality food, helps reduce food waste, and minimizes food safety risks.

Learn the differences and benefits of the three types of batch cooking: quick batch (e.g., vegetables, pizza), small batch (e.g., foods heated in a commercial microwave), and long batch (e.g., casseroles, baked potatoes).

Batch cooking takes planning and effort, but the outcomes are worth it!

Video created by Chef Cyndie and the K-12 Team for the North Carolina K-12 Culinary Institute.