2021 Culinary Directions Training
Culinary Directions Part I
- Agenda (PDF)
- Confirmation Letter (PDF)
- General Information for Manager Certification Training (PDF)
- Technology 101 (PPTX)
- Child Nutrition 101 Handout (PDF)
- Food Safety Workbook (PDF)
- Human Resources Handouts (PDF)
- Human Resources Reading Assignment (PDF)
- Production Records in a Snap Workbook (PDF)
- Production Record Form (XLSX)
- Ethics and Professionalism in Child Nutrition
- Ethics Don’ts (PDF)(PDF)
- SNA Code of Ethics (PDF)
Culinary Directions - Part II
- USDA Food Buying Guide Food Buying Guide for Child Nutrition Programs
- Recipe Book (PPTX)
- Culinary Techniques Participant Workbook (PDF)
- Training Agenda (PDF)
- General Information for Manager Certification Training (PDF)
- Basic Culinary Math Workbook (PDF)
- Management 101 Workbook (PDF)
- Management 101 Pre / Post Test (PDF)
- Production Record Form (XLSX)
- Time Management and Work Simplification Workbook (PPTX)
- Basics-At-A-Glance Parts 1-4 (PDF)
- Basics-At-A-Glance Parts 2-4 (PDF)
- Basics-At-A-Glance Parts 3-4 (PDF)
- Basics-At-A-Glance Parts 4-4 (PDF)
- Part II Session A Confirmation Letter (PDF)
- Part II Session B Confirmation Letter (PDF)
Recertification
- Food Safety Workbook (PDF)
- Production Records, Standardized Recipes, and Crediting Workbook (PDF)
- Production Record (XLSX)
- Meal Components and Meal Pattern In a Snap (PDF)
- Breakfast, Offer vs Serve, and Afterschool Snacks (PDF)
- Scaling BBQ Chicken (PDF)
- Scaling Whole Grain Rich Roll (PDF)
- Scaling Creamy Coleslaw (PDF)
- Scaling Baked Beans (PDF)
- Scaling Cantaloupe (PDF)
- USDA Menu Planner Chapter 5 – Inventory Management (PDF)