NC K-12 Culinary Institute Workshops
During Summer K-12 Culinary Institute workshops were hosted by various North Carolina School Food Authorities and facilitated by the K-12 Culinary Institute team including state agency staff. In those workshops the Chef Ambassadors were empowered to take the concepts learned at the Institute and “Teach It Forward”.
The Teach-it-Forward toolkit, includes 15-minute modules called “Short Sets” on many of the topics, was provided to the Manager participants so that they could return to the SFA as Chef Ambassadors and teach other managers and associates important food production and merchandising techniques. In addition, a limited amount of small equipment was be provided to assist with teaching and improved merchandising upon return to the SFA.
Course components included cycle menus and recipes using scratch, convenience, and modified scratch products and techniques. Addtionally, instructional segments were provided for topics such as:
- knife skills,
- weighing and measuring accurately,
- preparing foods for just-in-time service,
- work simplification and scheduling,
- effective use of equipment,
- and quality food preparation and service for a variety of meats, grains, fruits, vegetables, and condiments.
K-12 Culinary Institute - Summer 2017 Workshop Schedule
The K-12 Culinary Institute workshops were very successful and will be provided again in Summer 2017! Watch for announcements beginning in the Spring. We look forward to discovering new Chef Ambassadors!