CRISP 2.0 - Culinary Resources Inspiring School Professionals

Bring professional development straight to your staff!  CRISP is a research project designed to help increase the culinary knowledge, skills, and self-efficacy of school nutrition professionals across the Commonwealth. 

Available Now – Free on demand culinary training videos

Available for School Year 2022-2023Free in-person culinary Back to Basics Workshops to Go and Live-Setting Culinary Training

School Nutrition Directors see additional information below

Culinary Video Topics and Resources

To access the videos, you must complete the initial assessment survey. 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).  Please note the certificate of training is only available to participants who complete the entire series, including the surveys.

Session One:

Recognize common kitchen measurements and equivalents to feel confident in understanding volumes and weights! SLC: 2110, 2210


Learn all about the best knife handling practices and knife cuts to improve efficiency and skill in food preparation! SLC: 2130


Pause and Practice

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


Session Two:

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


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


Identify solutions for missing ingredients and using problem solving kitchen skills to inspire creativity. SLC: 1110, 1150


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


School Nutrition Directors

We are excited to announce the relaunch of CRISP 2.0 (now Culinary Resources Inspiring School Professionals). We know that schools are eager for professional development training, and we want to welcome your participation in the program.

Phase 1 of CRISP 2.0 includes a series of free on demand Culinary Videos. School Nutrition Professionals across the Commonwealth can participate in these culinary videos simply by clicking the Get Started link on the CRISP webpage – no login is required. We encourage you to share this link with your staff. Please note: the video link provided on this page is intended for staff to use individually. If you are interested in viewing the videos in a group setting, please contact Cathy Wickham at for more information.

After participants complete the videos, we will reach out to their School Nutrition Directors with an offer to participate in Phase 2 of CRISP 2.0, a free in-person Back to Basics workshop. Schools participating in a CRISP 2.0 Back to Basics workshop will have the option of additional professional development training. Participation in the CRISP 2.0 free Back to Basics workshops is limited to 12 schools and eligibility criteria include self-operating school nutrition program serving grades 9-12 with meals prepared on-site in the high school.

CRISP 2.0 is a research project, and evaluative data (e.g., surveys and questionnaires) will be collected before and after each training activity.  If you have questions about the CRISP 2.0 program, please email Cathy Wickham, PhD, RDN, CD-N at .

For districts using these sessions for group trainings, please contact Cathy Wickham at at least two weeks prior to the planned training.

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.