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 of 7 participants/Maximum of 14 participants.

Back to Basics: Mediterranean Flavors

Liven up your menu by incorporating Mediterranean flavors into each of your meal components. In this hands-on culinary workshop you will advance your culinary skills while making popular recipes your students will love, such as shawarma pita wraps, hummus, tzatziki sauce, and more!

Live-Setting Culinary Training

Be one of five schools in the 2017-2018 school year to participate in this innovative culinary training. "Live-Setting" is an approach, created by Chef Kent Getzin, where school foodservice teams build their culinary skills during their regular production hours. Completion of the Back to Basics: Mediterranean Flavors workshop is required. A professional development day is not needed because the same Mediterranean recipes are prepared and served in the lunchroom in real-time alongside a JSI chef.

New Culinary Workshops coming this Fall

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

NEW! Exceptional Customer Service

Recognize the importance of exceptional customer service and enhance your skills using concepts from The Guest: Everything you already knew about great customer service training. Create an action plan to deliver great customer service in your cafeteria.
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 DESE 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

NEWLY UPDATED! Professional Communications

Enhance your communication skills in the workplace by recognizing barriers, evaluating your communication style, and discovering the skills and strategies to strengthen communication within your school.
Suggested Learning Code: 4140

Substitution Solutions

Learn how to make 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.