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Culinary Bootcamp – June 1-5, 2026

The Culinary Bootcamp will be held from June 1st to 5th at Framingham State University. The cost for the five day program is $599 per person.  Participants must attend all five days.

This event is exclusively for schools in Tier 2 of the CECAP (Creating and Executing a Culinary Advancement Plan) grant. Tier 2 schools have demonstrated strong culinary readiness and are primed to make actionable progress toward more scratch-cooked school meals.  Each district may register 2–3 staff members in their Tier 2 School. 

Register Now

chef slicing vegetables

This intensive 5-day, hands-on culinary training is designed for school nutrition staff ready to make real strides toward scratch cooking in their kitchens. Through hands-on labs, demos, and team learning, participants will sharpen culinary skills, build leadership confidence, and leave with tools to train others in their schools.  You can view the daily agendas below.

Suggested Learning Codes (SLC) for USDA Professional Standards: 1000, 2000, and 4000.
Provides up to 36 hours of professional development.

Agendas at a Glance

  • Welcome & Orientation
  • Culinary Keystones
  • Knife Skills
  • Reflection & Action Planning
  • The Produce Lab
  • Marketing to the Line
  • Reflection & Action Planning
  • The Grains Lab
  • Flavor Development
  • Reflection & Action Planning
  • The Meats/Meat Alternates Lab
  • Train-the-Trainer
  • Reflection & Action Planning
  • Soft Skills Roundtable for Leaders in School Nutrition
  • Final Action Planning, Evaluations & Wrap-Up

Skills

Participants will gain skills to:

  • Prepare consistent, high-quality meals using standardized recipes
  • Apply knife safety and precision cutting techniques
  • Process, cook, and serve fresh produce, grains, and proteins
  • Layer flavors using herbs, spices, and culinary acids
  • Train peers through a Train-the-Trainer model
  • Strengthen soft skills like communication, leadership, and change management

Learning Modules

Mise en place, portion control, and recipe standardization

Types, safety, maintenance, and basic cuts

Hands-on practice with food safety and cooking techniques

Understanding taste, using aromatics, herbs, spices, and acids

Enhancing meal presentation and appeal

Facilitation and demonstration skills

Team building, communication, conflict resolution & more

What You’ll Learn
Participants will gain skills to:

  • Prepare consistent, high-quality meals using standardized recipes
  • Apply knife safety and precision cutting techniques
  • Process, cook, and serve fresh produce, grains, and proteins
  • Layer flavors using herbs, spices, and culinary acids
  • Train peers through a Train-the-Trainer model
  • Strengthen soft skills like communication, leadership, and change management

Learning Modules Include:

  • Culinary Keystones: Mise en place, portion control, and recipe standardization
  • Knife Skills: Types, safety, maintenance, and basic cuts
  • Produce, Grain, and Protein Labs: Hands-on practice with food safety and cooking techniques
  • Flavor Development: Understanding taste, using aromatics, herbs, spices, and acids
  • Marketing to the Line: Enhancing meal presentation and appeal
  • Train-the-Trainer: Facilitation and demonstration skills
  • Soft Skills for Leaders: Team building, communication, conflict resolution & more

By clicking on the “Register Now” button, you are indicating a commitment to attend the Culinary Bootcamp and will be held responsible for the registration fee.

Photo and Video Consent
This event may be photographed and recorded for future use. Images of participants and programs may be used for future marketing and digital or print publications. Your registration and attendance at this program constitutes an agreement and your consent to the use and distribution (both now and in the future) of your image or voice contained in photographs, videotapes, electronic reproductions, and audiotapes of this event and activity.