Skip to main content

Culinary Skills for School Meals Training

August 14-18, 2023 | South Portland High School

This 5-day, hands-on, intensive culinary training for school nutrition professionals in Maine participating in the National School Lunch Program will focus on foundations for food service; including knife skills, cooking techniques and kitchen efficiencies to improve culinary skills.

Accepted School Nutrition Programs

View the list of school nutrition programs accepted for the 2023 Culinary Skills for School Meals Training.

Daily Schedule

View the daily schedule for the 2023 Culinary Skills for School Meals Training.

Frequently Asked Questions

Download the FAQs.

  • Improve the culinary skill level of school nutrition professionals
  • Increase the quality and appeal of meals served to students
  • Increase the consumption of vegetables, fruits, dairy, whole grains, plant proteins and lean meats within the context of balanced menu planning for school-aged children
  • 28 training hours
  • Increased confidence with knife skills, meal preparation and cooking techniques
  • Opportunity for hands-on experience, learning tips & tricks to share with colleagues, time dedicated to troubleshoot problems, cook and taste 24 recipes each day that can be standardized to fit your kitchen and equipment
  • Learn from others in a team environment
  • Cooks & kitchen managers
  • Staff representing all students grades (K-12) participating in the National School Lunch Program
  • Directors or menu developers
  • There are 24 spots available
  • A maximum of 3 people per school nutrition program
  • It is free to attend the Culinary Skills for School Meals Training thanks to funding from Full Plates Full Potential and Let’s Go!
  • Yes. There is limited financial aid for mileage, staff time and accommodations
  • When considering expenses note:
    • Mileage reimbursement rate is 65.5 cents per mile
    • Hotel expense approximately $180-250 per night
  • The daily schedule is
    • Monday- Knife skills
    • Tuesday- Vegetable cookery
    • Wednesday- Great grains
    • Thursday- Sandwiches
    • Friday- Salads
  • Each day will include:
    • Chef Demo
    • Culinary hands-on lab
    • Nutrition lesson
  • Participants will attend all 5 days
    • 8 am - 3 pm Monday-Thursday, 8 am - 1 pm on Friday
  • Participate in a pre/post survey and 6-month focus group follow-up
  • Join us for lunch at least one of the days (Tuesday - Friday)
  • Be willing to put ideas, strategies and recipes into practice after the training
  • This model has been used and shown to be successful in small rural districts and large urban districts in various locations across the country including:
    • Indiana (small and rural districts)
    • New York City (large, urban district)
    • California
  • It’s a model that is adaptable for different size districts.