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Professional Cooking and Managing Your Child Nutrition Program Classes

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Professional Cooking

Managing Your Child Nutrition Program

Testimonials

 

Professional Cooking

The New York State Education Department will sponsor four consecutive weeks of Professional Quantity Food Preparation classes at the Madison Oneida BOCES in Verona, NY this summer. This is the same successful Professional Cooking course that has been offered since 1998.

The Professional Cooking Course is conducted by experienced school foodservice Master Instructors and is specifically designed for school kitchen staff who prepare meals on a daily basis in schools participating in the National School Lunch Program. The objective of this training is to enhance the skills and knowledge of school foodservice personnel and instill a sense of professionalism. School foodservice personnel are on the frontline in improving the health and nutritional well-being of children through school meals, which ultimately affects classroom performance.

This course provides instruction in both classroom and kitchen settings and includes working with others to prepare foods in laboratory kitchens. Attendees will be expected to read standardized recipes, prepare food, follow directions and actively participate in the training program. This course provides 15 Professional Standards Continuing Education Training hours.

All of the training, materials, lodging, and designated meals are provided at no charge to the attendees or school/district. A small notebook and writing utensils are recommended. Transportation and associated travel costs are the responsibility of each participant and/or school/school district.

The 2017 Professional Cooking course will be offered during the following weeks:

Week 1

Monday, July 10 – Thursday, July 13

Week 2

Monday, July 17 – Thursday, July 20

Week 3

Monday, July 24 – Thursday, July 27

Week 4

Monday, July 31 – Thursday, August 3

The schedule for each 4-day session is as follows:

Day 1

1:00 PM – 5:00 PM

Days 2 and 3

8:00 AM – 4:00 PM

Day 4

8:00 AM – Noon

Classroom topics presented include:

  • Work simplification techniques
  • Production records
  • Standardized recipes
  • Sanitation standards
  • Smarter Lunchrooms strategies to increase participation
  • Incorporating healthy items into menus

The hands-on kitchen portion of the course occurs the afternoon of Day 2 and the entire Day 3 and includes:

  • Food production using standardized recipes: batch cooking, using leftovers, etc.
  • Small and large equipment usage
  • Knife skills

Lodging and meals provided as well as dress requirements are as follows:

LODGING

Single occupancy rooms at an area hotel. Information will be provided upon acceptance.

MEALS

Breakfast

Each morning at the training site.

Lunch

Days 2 and 3 at the training site.

Dinner

Day 1 at the training site; Days 2 and 3 at a choice of several area restaurants. Directions will be provided upon arrival.

DRESS

On Days 2 and 3, attendees are required for safety reasons to wear a white, front button-down dress shirt with long sleeves or chef coat and dark slacks. Proper sneakers/work shoes and socks are required. No t-shirts, shirts with logos, shorts, jeans, open-toe shoes, clogs, high heels or crocs are allowed for safety reasons (Shoes for Crews are acceptable). An apron, hat and side towel will be provided.

On Day 1 and Day 4, attendees may wear casual attire.

Space is limited to 30 participants in each session. Classes will be filled on a first-come, first- serve basis. Only school kitchen staff who prepare meals on a daily basis and have never participated in this training are eligible to attend.

To apply for participation please complete and submit the application found here by June 2, 2017. You will receive an e-mail with further instruction for registration once the application has been submitted. Sessions fill quickly so get your applications in early!

If you have any questions concerning the training session or application process, please contact Linda Snyder at (518) 473-8781.

These summer sessions are being conducted at a facility, which will to the greatest extent possible; meet the accessibility needs of individuals with disabilities. In addition, if special accommodations such as interpreters, large print or Braille materials are needed, please contact Ellen Eisenhut at the Madison-Oneida BOCES at 1-888-532-1132.

 

 

Managing Professional Cooking

The New York State Education Department will sponsor four consecutive weeks of Managing Your Child Nutrition Program classes at the Madison Oneida BOCES in Verona, NY this summer. This workshop has been offered since 2015 and is geared toward food service directors and managers that operate in the National School Lunch Program. The workshop provides focused and practical training on topics integral to managing a successful school food service program.

This 4-day workshop has been developed and is instructed by expert school food service directors from around the State. The workshop provides best practices in the areas of financial management, menu planning, local food procurement, communications, and Smarter Lunchrooms. This course provides 15 Professional Standards Continuing Education Training hours.

All of the training, materials, lodging, and designated meals are provided at no charge to the attendees or school/district. Transportation and associated travel costs are the responsibility of each participant and/or school/school district.

The 2017 Managing Your Child Nutrition Program course will be offered during the following weeks:

Week 1

Monday, July 10 – Thursday, July 13

Week 2

Monday, July 17 – Thursday, July 20

Week 3

Monday, July 24 – Thursday, July 27

Week 4

Monday, July 31 – Thursday, August 3

The workshop will be held at the following times each day:

Day 1

1:00 pm – 5:00 pm

Days 2 and 3

8:00 am – 4:00 pm

Day 4

8:00 am – noon

Lodging and meals that will be provided are as follows:

LODGING

Single occupancy rooms at an area hotel. Information will be provided upon acceptance.

MEALS

Breakfast

Each morning at the training site

Lunch

Days 2 and 3 at the training site

Dinner

Day 1 at the training site; Days 2 and 3 at a choice of several area restaurants. Directions and meal vouchers will be provided upon completion of each day.

In order to gain the full training experience, participants are asked to bring the following information to the training for hands-on work group sessions:

  • Public school districts ST-3 report (C fund only)or Non-public Cash Analysis report
  • List of staff and hours they each work
  • Copies of the May reimbursement claim for breakfast and lunch
  • Ala carte sales for May (by building)
  • Menus for May and food bids including produce
  • Your school’s Local Wellness Policy
  • Food Safety Plans

In addition, it is expected that participants are familiar with meal pattern requirements for breakfast and lunch. Please access the Meal Pattern for Menu Planners webinar on the Child Nutrition Knowledge Center for information on meal pattern requirements.

Space is limited to 20 food service directors/managers in each session. Classes will be filled on a first-come, first- serve basis.

To apply for participation please complete and submit the application found here by June 2, 2017. You will receive an e-mail with further instruction for registration once the application has been submitted. Sessions fill quickly so get your applications in early!

If you have any questions concerning the training session or application process, please contact MaryBeth Sotir at (518) 473-8781.

These summer sessions are being conducted at a facility, which will to the greatest extent possible; meet the accessibility needs of individuals with disabilities. In addition, if special accommodations such as interpreters, large print or Braille materials are needed, please contact Ellen Eisenhut at the Madison-Oneida BOCES at 1-888-532-1132.

 

 

 

 

Testimonials to the Professional Cooking Course

“All the instructors were wonderful. Everybody made me feel at ease. Thank you for a great learning experience.”

“Totally awesome!! I was taken out of my comfort zone, but I take back thinking out of the box, a new insight into how to make our jobs easier- think smarter. I met a lot of great people. Nice to communicate with others who I will keep in touch with! Awesome teachers!”

“Instructors are very knowledgeable and approachable. Had a great time. Found material relevant, and learned several useful tips.”

“Loved every second of it! The instructors were very professional, knowledgeable and delightful!”

“I am glad that this course exists. My entire staff came this summer, and I look forward to implementing changes in our schools.”

"The instructors were excellent - it was very educational for me.  They really take the time out for everyone, and explain everything in detail.  Made learning fun.  Thank you for this experience."

 

USDA Nondiscrimination Statement

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. 

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339.  Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

(1)     mail: U.S. Department of Agriculture
         Office of the Assistant Secretary for Civil Rights
         1400 Independence Avenue, SW
         Washington, D.C. 20250-9410;

(2)     fax: (202) 690-7442; or

(3)     email: program.intake@usda.gov.

This institution is an equal opportunity provider.

Los demás programas de asistencia nutricional del FNS, las agencias estatales y locales, y sus beneficiarios secundarios, deben publicar el siguiente Aviso de No Discriminación:

De conformidad con la Ley Federal de Derechos Civiles y los reglamentos y políticas de derechos civiles del Departamento de Agricultura de los EE. UU. (USDA, por sus siglas en ingles), se prohíbe que el USDA, sus agencias, oficinas, empleados e instituciones que participan o administran programas del USDA discriminen sobre la base de raza, color, nacionalidad, sexo, discapacidad, edad, o en represalia o venganza por actividades previas de derechos civiles en algún programa o actividad realizados o financiados por el USDA.

Las personas con discapacidades que necesiten medios alternativos para la comunicación de la información del programa (por ejemplo, sistema Braille, letras grandes, cintas de audio, lenguaje de seas americano, etc.), deben ponerse en contacto con la agencia (estatal o local) en la que solicitaron los beneficios. Las personas sordas, con dificultades de audición o discapacidades del habla pueden comunicarse con el USDA por medio del Federal Relay Service [Servicio Federal de Retransmisión] al (800) 877-8339. Además, la información del programa se puede proporcionar en otros idiomas.

Para presentar una denuncia de discriminación, complete el Formulario de Denuncia de Discriminación del Programa del USDA, (AD-3027) que está disponible en linea en:http://www.ocio.usda.gov/sites/default/files/docs/2012/Spanish_Form_508_Compliant_6_8_12_0.pdf. y en cualquier oficina del USDA, o bien escriba una carta dirigida al USDA e incluya en la carta toda la información solicitada en el formulario. Para solicitar una copia del formulario de denuncia, llame al (866) 632-9992. Haga llegar su formulario lleno o carta al USDA por:

(1)     correo: U.S. Department of Agriculture
         Office of the Assistant Secretary for Civil Rights
         1400 Independence Avenue, SW
         Washington, D.C. 20250-9410;

(2)     fax: (202) 690-7442; o

(3)     correo electrónicoprogram.intake@usda.gov.

Esta institución es un proveedor que ofrece igualdad de oportunidades.

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