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Professional Cooking

Professional Cooking

2017 Class Information Coming Soon!!

 

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Professional Cooking

Managing Professional Cooking

Testimonials

 

Professional Cooking

The New York State Education Department will sponsor four consecutive weeks of Professional Quantity Food Preparation classes for food service staff with food preparation responsibilities in school food authorities (SFAs) participating in the National School Lunch program beginning Tuesday, July 5th and ending Thursday July 28th, 2016. The objective of this training session is to enhance the skills of school food service personnel to prepare and serve meals in accordance with the Healthy, Hunger Free Kids Act of 2010. It is imperative that school food service personnel be fully aware of the benefits of improving the health and nutritional well-being of children through school meals, which ultimately affects classroom performance. Training for cooks is essential to build local capacity since a majority of the cooks have never received any formal training in quantity preparation techniques.

This professional development opportunity is directed to food service personnel that currently have food preparation and cooking responsibilities. The course has been specifically created and designed as a staff development course for food service staff who prepare meals on a daily basis. Only those with direct and consistent cooking responsibilities, not personnel who supervise the meal preparation, will be allowed to attend. Any attendees, who do not meet the established criteria and lack the required cooking skills and comfort in the kitchen setting, will be asked to leave. It is a discredit to the cooking team and compromises the integrity of the program to have attendees who do not meet the carefully established criteria.

This training is not for everyone. Candidates will be expected to read standardized recipes, prepare food, follow directions and actively be part of a training team. Food service personnel who have already attended this course are not eligible to attend the session again.

The classes will be taught at the Madison-Oneida BOCES located in Verona, New York. This is the same successful Professional Cooking course we have offered since 1998. Experienced school food service directors, managers and/or cooks who have had professional cooking instructional experiences will again conduct the classes.

Classes will be limited to 30 participants each week on a first-come first-served basis. Attendees will be provided with instruction in both classroom and kitchen settings and the training will include working with others to prepare foods in laboratory kitchens. The schedule for the instruction will be 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 to be presented include:

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

Hands-on kitchen portion of workshops will include the afternoon of Day 2 and the entire Day 3:

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

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 SFA. Lodging and meals that will be provided and 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 a must.  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.

We anticipate a large response for the summer training sessions. Therefore, registrations will be accepted on a first-come first-served basis until the maximum of 30 registrants per week is reached. The specific weeks available for training include:

Week 1 Tuesday, July 5 - Friday, July 8
Week 2 Monday July 11 - Thursday July 14
Week 3 Monday July 18 - Thursday July 21
Week 4 Monday July 25 - Thursday July 28

The summer session is 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.

An application form is to be completed by each person interested in attending this program. Each applicant must indicate their first and second choice of week to attend the training session. Every effort will be made to accommodate requests. A complete application requires the signature of the applicant, food service director/manager, and the superintendent or chief administrator. Incomplete applications will not be considered. In order to be eligible, applications must be mailed or faxed on or before June 3, 2016. Sessions fill quickly so get your applications in early!

APPLICANTS MUST:

  • Be food service staff who have daily cooking responsibilities and have not previously attended;
  • Agree to travel to the training site; and
  • Be prepared to read recipes, cook, follow directions and actively be part of a training team.

Do not submit applications for candidates who do not meet these requirements or who are not fully committed to attend. Last minute cancellations or no-shows result in a reduction in class size that denies others this opportunity for professional growth, and related costs (food, lodging, training staff and materials) are lost.

A letter of notification of acceptance, denial or placement on a waiting list will be disseminated from the Madison-Oneida BOCES on an ongoing basis. If you have any questions concerning the training session or application process, please contact Linda Snyder at (518) 473-8781.

Please share the testimonials and newsletters with your cooks who may be reluctant to return to a classroom experience away from their home environment.

Managing Professional Cooking

We are proud to announce the second annual session of Managing Professional Cooking. This professional development workshop is modeled after NYSED’s highly successful Professional Cooking, which has provided invaluable hands-on training to school food service staff across New York State for over 15 years.

Now, we have the opportunity to offer the same level of focused and practical training at the management level on topics integral to a successful food service program. The 4-day workshop has been developed by expert school food service directors from around the state. They have collaborated to present you with best practices in the areas of financial management, menu planning, local food procurement, and communications, sanitation for managers and directors, and Smarter Lunchrooms – all which can be documented as 15 hours of Professional Standards Continuing Education and Training.

Registrations will be taken on a first come-first served basis. Please register early to secure your preferred week. Deadline is June 24, 2016.

There will be four consecutive sessions offered to 20 participating food service directors/managers each week. The sessions will run simultaneously with the Professional Cooking workshop at the same location, Madison-Oneida BOCES in Verona, NY. The sessions are scheduled as follows:

Week 1 Tuesday July 5 - Friday July 8
Week 2 Monday July 11 - Thursday July 14
Week 3 Monday July 18 - Thursday July 21
Week 4 Monday July 25 - Thursday July 28

The schedule for the workshop will be as follows:

Day 1 1:00 pm- 5:00 pm Orientation, Sanitation, Working Dinner
Days 2 and 3 8:00 am- 4:00 pm Classroom and work group sessions
Day 4 8:00 am- noon Smarter Lunchrooms and Wrap-up

All of the training, materials, lodging, and designated meals are provided at no charge to the participants or school/district. Transportation and associated travel costs are the responsibility of each participant and/or SFA. The 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, it is required that each participant brings the following information to the training for the 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 May reimbursement claim 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, as a pre-requisite, you will be required to review the Meal Pattern webinar on the Child Nutrition Knowledge Center and have a thorough understanding of the meal pattern requirements for both breakfast and lunch.

Please complete the Managing Professional Cooking Registration, and return to:

Linda St. Pierre
The New York State Education Department
Child Nutrition Program Administration
89 Washington Ave Room 375 EBA
Albany, NY 12234

Or Fax: (518) 473-0018

Or Email: Linda.St.Pierre@nysed.gov

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

De conformidad con la Ley Federal de Derechos Civiles y los reglamentos y politicas de derechos civiles del Departamento de Agricultura de los EE. UU. (USDA, por sus siglas en ingles), se prohibe 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 algn programa o actividad realizados o financiados por el USDA.

Las personas con discapacidades que necesiten medios alternativos para la comunicacion de la informacion 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 audicion o discapacidades del habla pueden comunicarse con el USDA por medio del Federal Relay Service [Servicio Federal de Retransmision] al (800) 877-8339. Ademas, la informacion del programa se puede proporcionar en otros idiomas.

Para presentar una denuncia de discriminacion, complete el Formulario de Denuncia de Discriminacion del Programa del USDA, (AD-3027) que esta 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 informacion 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 electronico: program.intake@usda.gov.

Esta institucion es un proveedor que ofrece igualdad de oportunidades.

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