The John C. Stalker Institute
of Food and Nutrition

at Framingham State University

Workshops to Go

Click Here to Request a Workshop to Go

Culinary Workshops to Go

Bring a culinary workshop right to your school! The Back to Basics Workshops to Go are a series of 3-hour culinary trainings developed for school nutrition staff to expand culinary skills and promote healthier, made from scratch (speed scratch), menu options to meet the meal pattern requirements.
Suggested Learning Code: 2130

Each 3-hour workshop is economically priced at $399 for a Minimum 15 participants/Maximum 20 participants.

Back to Basics: Fresh Vegetables and Fruits

Learn healthy new ways to use produce from local farms and give your canned, frozen and fresh vegetables a flavor boost. Sharpen cutting and peeling skills. Discover best practices to purchase, prepare, store and freeze produce in this hands-on cooking class.

Back to Basics: Meats, Poultry and Fish

Learn healthy cooking techniques for various types of meat, poultry and fish in this hands-on culinary workshop. Prepare, present and taste new recipes that your students will enjoy.

Back to Basics: Meat Alternates

Need some ideas on how to serve more beans, legumes, yogurt, eggs and other meat alternates that look good and taste great? This hands-on culinary class will demonstrate easy cooking techniques for meat alternates that you will be proud to serve.

 

Back to Basics: Whole Grains

Take the mystery out of cooking with whole grains in this hands-on culinary class. Discover, prepare and taste a variety of wholesome whole grain recipes including ingredients such as wheat berries, farro, barley, quinoa, brown rice and more.

Bring school nutrition training right to your school! Each 2-hour workshop is economically priced at $299 (minimum of 15 staff required).

Essentials of Food Safety

Explore food safety basics and discuss how to create a culture of food safety in your school. Discover effective strategies to avoid cross contamination. Practice proper hand washing. Learn how to check and record food temperatures and avoid the danger zone.
Suggested Learning Codes: 2600, 2620, 2640

Fill It Up the Right Way

Learn portion control strategies to apply in your school nutrition program. Practice weighing, measuring and the proper use of kitchen equipment.
Suggested Learning Codes: 2200, 2210

Focus on the Customer

Build customer service skills that will help encourage a positive relationship with students! Learn to evaluate customer satisfaction within your cafeteria and develop strategies for customer-focused service.
Suggested Learning Code: 4130

Food Allergies

Learn the difference between food allergies and food intolerances, foods that commonly cause allergies, how to read labels for potential allergic ingredients, and other strategies to manage food allergies in your school. This workshop is recognized by ESE and MDPH as acceptable training required in the Allergen Awareness Act, M.G.L.c.140, § 6B.
Suggested Learning Code: 1160

Gluten-Free at School

Learn about gluten, food sources, how to identify gluten using the food label and strategies to meet the special dietary needs of students on a gluten-free diet.
Suggested Learning Code: 1160

Infusing Flavor and Flair into School Meals

Maximum of 20 Participants
Explore K-12 culinary trends, food presentation techniques and flavor profiles with student appeal to enhance school meals and encourage increased participation.
Suggested Learning Code: 2130 and 2230

Knife Skills: Be a Cut Above the Rest!

Maximum of 20 Participants
Sharpen your knife skills in this hands-on workshop that focuses on cutting and garnishing techniques for visual appeal as well as safe knife use and care practices.
Suggested Learning Code: 2130

Professional Communications

Enhance your communication skills, practice handling sensitive topics and discover strategies to strengthen communication within your school nutrition program.
Suggested Learning Code: 1160

Substitution Solutions

Interactive training on making proper menu substitutions while meeting the meal pattern requirements for offer vs. serve.
Suggested Learning Code: 2220

Cancellation Policy: Payment in full is expected for trainings cancelled without a 2-week written email notice. Credit for prepaid JSI trainings will be issued only if written cancellation notice is emailed 2 weeks prior to training date.