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Week 2 (Waitlist Only)

Monday, July 17, 2023 - 1:00pm to Thursday, July 20, 2023 - 12:00pm
Madison Oneida BOCES
Verona, NY 13478

Professional Cooking 2023

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 food service 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 2023 Professional Cooking course will be offered during the following weeks:

Week 1 (Waitlist Only)

Monday, July 10 – Thursday, July 13

Week 2 (Waitlist Only)

Monday, July 17 – Thursday, July 20

Week 3 (Waitlist Only)

Monday, July 24 – Thursday, July 27

Week 4 (Waitlist Only)

Monday, July 31 – Thursday, August 3

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

Day 1

1:00 PM – 6:00 PM

Days 2

7:30 AM – 5:00 PM

Day 3

8:00 AM – 5:00 PM

Day 4

8:00 AM – Noon

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:


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



Each morning at the training site.


Days 2 and 3 at the training site.


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


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 and have never participated in this training are eligible to attend.  The link to request to sign up for the program will be posted soon.

Register for this training session here:

If you have any issues accessing the registration page, please email 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.


USDA Nondiscrimination Statement

In accordance with federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, this institution is prohibited from discriminating on the basis of race, color, national origin, sex (including gender identity and sexual orientation), disability, age, or reprisal or retaliation for prior civil rights activity.

Program information may be made available in languages other than English. Persons with disabilities who require alternative means of communication to obtain program information (e.g., Braille, large print, audiotape, American Sign Language), should contact the responsible state or local agency that administers the program or USDA’s TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339.

To file a program discrimination complaint, a Complainant should complete a Form AD-3027, USDA Program Discrimination Complaint Form which can be obtained online at:, from any USDA office, by calling (866) 632-9992, or by writing a letter addressed to USDA. The letter must contain the complainant’s name, address, telephone number, and a written description of the alleged discriminatory action in sufficient detail to inform the Assistant Secretary for Civil Rights (ASCR) about the nature and date of an alleged civil rights violation. The completed AD-3027 form or letter must be submitted 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; or
  2. fax:
    (833) 256-1665 or (202) 690-7442; or
  3. email:

This institution is an equal opportunity provider.

Click here for Nondiscrimination Statement translations.