CECAP: Creating & Executing a Culinary Advancement Plan
You’ll get matched with culinary support tailored to your school—plus access to expert training and our chef coaching program!
CRISP - Culinary Resources Inspiring School Professionals
CRISP, Culinary Resources Inspiring School Professionals, includes a variety of culinary trainings to prepare your staff with the basic culinary principles, hands-on practice, real-time guidance from a chef instructor, and the tools to market and menu exciting offerings for your students!
CECAP: Creating & Executing a Culinary Advancement Plan – Which Culinary Readiness Tier Are You?
Take the CECAP Intake Survey for a school in your district and find out! You’ll get matched with culinary support tailored to your school—plus access to expert training and our chef coaching program!Â
Culinary Video Series
Get started with free on demand training! These culinary videos are the perfect way for your school nutrition team to establish foundational culinary knowledge in preparation for any of our the in-person culinary workshops. To access these videos you will be prompted to complete a survey for our CECAP Grant which aims to capture staff’s culinary knowledge, skill and confidence. At the end of the series, you will have access to a certificate of training that includes the hours earned towards your professional standards requirement (SLCs: Suggested Learning Codes). To obtain your certificate you must complete the survey.
Group Trainings
For districts using the culinary video series for group trainings, the training facilitator should click on the View Video Series – Group Training button and follow the instructions provided. All staff members taking part in the Group Training must complete the CECAP pre-survey before viewing the video.
For districts using the culinary video series for group trainings, please read these instructions and download the attendance sheet template.
Video Topics and Resources
Recognize common kitchen measurements and equivalents to feel confident in understanding volumes and weights! SLC: 2110, 2210
Resources:
Learn all about the best knife handling practices and knife cuts to improve efficiency and skill in food preparation! SLC: 2130
Resources:
Learn best cutting techniques for a variety of vegetables to simplify preparation and incorporate exciting new ways to highlight vegetables in school meals! SLC: 2130
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Learn efficient cutting techniques for a variety of fruits to simplify preparation and identify best methods to prepare, hold, and serve fruits for alternative meal service. SLC: 2130
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Identify how to thoroughly read a recipe, gather ingredients, and recognize the benefits behind best practices, such as mise en place, and creating a timeline for service. SLC: 2110, 2130
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Establish a basic understanding of speed-scratch cooking with common ingredient combinations to build flavor, enhance USDA foods, and add excitement to school meals! SLC: 1170, 1320, 2130
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Identify solutions for missing ingredients and using problem solving kitchen skills to inspire creativity. SLC: 1110, 1150
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Discover innovative strategies for serving USDA Foods to enhance the visual appeal of school meals and boost excitement for alternative meal service! SLC: 2130, 2230
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Recommended Course for the full CRISP suite of in-person trainings
Check out the following video, created by FSU dietetic interns, and pictures to get a glimpse of the full CRISP culinary suite of trainings in action!
Request a 3-hour hands-on culinary workshop focused on menus from around the world.Â
Choose from the following options:
- Mediterranean Flavors
- Latin American Cuisine
- Asian Fusion
- Indian Fare
Bring the JSI Chef Instructor back on a scheduled Taste Test Day to train your staff to prepare 1-2 upcoming menu items from one of our selected menus to sample and promote for your students.
Complete the CRISP program as the JSI Chef Instructor returns once again on the day of the featured menu to train your staff to efficiently prepare the recipes and set up the service line to wow your students!
Additional in-person culinary trainings:
2-hour hands-on culinary workshops – choose from the following options:
- Plant-Powered Plates: Building Exciting Plant-Forward Meals Using Legumes, Tofu, Whole Grains & Vegetables
- Seasoned to Perfection: Homemade Spice Blends, Dressings, and Sauces for School Menus
- Sharpen Up with Knife Skills!
These training materials have been created by The John C. Stalker Institute of Food and Nutrition in collaboration with the Massachusetts Department of Elementary and Secondary Education through a USDA Team Nutrition Training Grant for Innovative State Training Programs.