Professional Cooking & Managing Your Child Nutrition Program Classes

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Professional Cooking
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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 cooks 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 2024 Professional Cooking course will be offered during the following weeks:

Week 1	Monday, July 8 – Thursday, July 11
Week 2	Monday, July 15 – Thursday, July 18
Week 3	Monday, July 22 – Thursday, July 25
Week 4	Monday, July 29 – Thursday, August 1

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

Day 1	1:00 PM – 7:00 PM
Day 2	7:30 AM – 7:00 PM
Day 3	8:00 AM – 5:00 PM
Day 4	8:00 AM – 12:30PM

Classroom topics presented include:

Production records
Standardized recipes
Sanitation standards
Customer Service
Marketing

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 and meal vouchers will be provided upon completion of day 2.
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 cooks who prepare meals on a daily basis are eligible to attend. The link to request to sign up for the program is posted below

https://docs.google.com/forms/d/1FEA_-628G14Ih1kWZYyCLhJBke6RyNCIVt-hpdP...

If you have any issues accessing the registration page, please email cntraining@nysed.gov for assistance.

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 you receive an email confirmation of your registration and require special accommodations such as interpreters, large print or Braille materials, 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 2024 Managing Your Child Nutrition Program course will be offered during the following weeks:

Week 1	Monday, July 8 – Thursday, July 11
Week 2	Monday, July 15 – Thursday, July 18
Week 3	Monday, July 22 – Thursday, July 25
Week 4	Monday, July 29 – Thursday, August 1

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

Day 1	1:00 pm – 7:00 pm
Day 2	7:30 am – 5:00 pm
Day 3	8:00 am – 4:00 pm
Day 4	8:00 am – 12:30 pm

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 day 2.

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

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.

Register for a session here:

https://docs.google.com/forms/d/16UUXB7aVNKobmGUrdhZxUebxoQdWhMdS7aSSCBY...

If you have any issue accessing the registration form, please email cntraining@nysed.gov.

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."