CRISP - Culinary Resources Inspiring School Professionals
CRISP, Culinary Resources Inspiring School Professionals, is a suite 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!
Check out the following video, created by FSU dietetic interns, and pictures to get a glimpse of the CRISP culinary suite of trainings in action!
Recommended course of trainings for the full CRISP suite:
Step 1: 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 the in-person Back to Basics culinary workshop with the JSI chef instructor. At the end of each 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.
Please note, you can view each of these videos individually on the Training Videos webpage, however, certificates of training are only available for the full video series.
For districts using the culinary video series for group trainings, please read these instructions and email your attendance sheet to JSI at johnstalker@framingham.edu to receive a group certificate of training.
Video Series One Topics & Resources – 1 CEU
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
Resources:
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
Resources:
Video Series Two Topics & Resources – 0.5 CEUs
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
Resources:
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
Resources:
Identify solutions for missing ingredients and using problem solving kitchen skills to inspire creativity. SLC: 1110, 1150
Resources:
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
Resources:
Request a 3-hour hands-on culinary workshop focused on menus from around the world.
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!
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.
