Culinary Basics

The School Nutrition Programs Culinary Basics online training.

Course Description

Learn about the importance of portion control in food preparation and meal service and the benefits of using proper equipment and utensils to measure and control portions. Participants will also be able to compare weight versus volume measurements, and access references and resources to accurately prepare standardized recipes, and control portions for school food service.

Course Number: 130
Training Length: 45 minutes
Certificate: Available at the end of the training
Target Audience: Food Service Director and Staff
Mandatory: No
Cost: Free
Date Recorded: August 2017

Online Course

Begin the Culinary Basics course.

Referenced Resources

The following resources are referred to throughout this online course:

Basics at a Glance poster, in English and Spanish, Basics at a Glance - Institute of Child Nutrition (theicn.org)

YTI Career Institute Basic Math for Culinary Programs (DOC) resource
Wisconsin Department of Public Instructions What's the Scoop on Portion Control? webinar

Crediting

Crediting: 0.75 hour

Key Area: Operations (2000)
- Training Topic: Food Production (2100)
  - Learning Objective: Culinary Skills (2130)

For more information on crediting, access the U.S. Department of Agriculture (USDA) web document Professional Standards Learning Objectives (PDF).

Additional Information

USDA Food Buying Guide (FBG) assists with buying the right amount of food and the appropriate type of food and determine the specific contribution each food makes toward the meal pattern requirements.
USDA FBG Interactive Web Based Tool includes the FBG Calculator which is used to determine quantities to purchase and prepare recipes.
Institute of Child Nutrition (ICN) Basic Culinary Math teaches basic culinary math skills. Search for ‘Basic Culinary Math’ on the ICN iLearn web page . Registration is required for these online classes.

Contact Us

If you have technical difficulties or questions regarding the course content, contact SNPInfo@cde.ca.gov.

Questions: Nutrition Services Division | 800-952-5609

Last Reviewed: Wednesday, September 18, 2024

Related Content

Child Nutrition Programs Course Catalog
A catalog of online training courses for program operators participating in the Child Nutrition Programs.
Child Nutrition Programs Resource Library
A library of online resources for program operators participating in the Child Nutrition Programs.
Food Service Staff Education and Training
Information for new School Nutrition Program (SNP) professionals and an overview of the School Nutrition and Summer Nutrition Programs, online trainings, resources, and program contact information.
Healthy Eating & Nutrition Education
Information about improving nutrition and establishing healthy eating habits in school, child care, adult and after school settings.
School Nutrition
Meal and milk programs offered at public and private non-profit schools and residential child care institutions.

Trending in Nutrition

Recently Posted in Nutrition

Farm to School Needs Assessment 2025 (added 18-Feb-2025)
The Nutrition Services Division (NSD) seeks to understand the resources and support you need to start, sustain, or expand your Farm to School efforts.
2025–26 FFVP Request for Applications Available (added 14-Feb-2025)
The CDE NSD announces a grant opportunity for elementary schools to participate in the FFVP. The FFVP grant period is July 1, 2025–June 30, 2026. All eligible agencies, both current FFVP grantees and new applicants, must respond online to this RFA.
Tri-Union Seafoods Issues Tuna Recall (added 13-Feb-2025)
Tri-Union Seafoods Issues recall of select tuna cans due to clostridium botulinum risk.
2025 SFSP Reimbursement Rates (added 11-Feb-2025)
The Summer Food Service Program (SFSP) 2025 reimbursement rates are now available.
2025–26 CNP Reimbursement Rates (added 10-Feb-2025)
Child Nutrition Program (CNP) meal reimbursement rates.

Non-Congregate Meal Service in Rural Areas: Q&A #3 (added 10-Feb-2025)
The USDA issued a policy memorandum Non-Congregate Meal Service in Rural Areas: Questions and Answers #3, which provides further clarification on rural non-congregate requirements.
Fees for Electronic Payment Services in the School (added 31-Jan-2025)
The memorandum clarifies policy related to fees associated with electronic (online) payments and ensures students determined eligible for free or reduced-price meal benefits receive the benefits.
Webinars: Scratch Cooking & Reducing Sodium (added 30-Jan-2025)
The CICN hosts a live webinar addressing How to Transition to Scratch Cooking in Schools - First Steps. The USDA Meal Talk Webinar to share strategies to reduce sodium and engage students in menu planning.
SY 2025–26 USDA Foods Available List and Pricing (added 29-Jan-2025)
This report provides an estimated price per pound, per case, and per truck for all USDA Foods items available in school year (SY) 2025-26.
Waiver for Non-congregate Meals During Ramadan (added 14-Jan-2025)
The Waiver for Non-congregate Meals During Ramadan allows approved school food authorities to offer non-congregate meals to students fasting during Ramadan.