Understand cross utilization of products and stealth health Understand and recognize the differences in fruits and vegetablesĭemonstrate proper knife skills, safety, and handling techniques
#Day 24 culinary fundamentals sauteuse professional#
Recognize basic professional kitchen tools and equipmentĬonvert recipe yield amounts and understand the purpose of standardized recipes Understand the attributes of a Food Service Professional Understand the basic developments that has created the modern professional kitchen Upon successful completion of this course the student should be able to:
#Day 24 culinary fundamentals sauteuse how to#
Chef Klink will be introducing and reviewing the use of colorful fruits and vegetables along with how to successfully introduce whole grains and legumes into a child care menu. There will be a balance of reviewing cooking techniques and an introduction to new skill sets. Chef Klink’s goal for students is to add a high level of skills to their own established repertoires. This will create an interactive dialogue between workshop attendees and Chef Klink. This requires a high level of participation from students. Introduction Chef Klink’s expectation is for participants to have a post-secondary education experience in an interactive work environment. Department of Agriculture and Team Nutrition.įor questions or information regarding the workshop please contact: Juli Morgenstern, Project Director-Team Nutrition Grant 36 Chef U Klink and LuckJunky Consulting Lisa Daniels, OSPI-CACFP Terri Adolfson, OSPI-CACFP This workshop is made possible with federal funds from the U.S. Vernon YV Tech Center, Yakima And an EXTRA SPECIAL THANKs to. Vernon Northwestern Washington Research and Extension Center, Mt. John The Evangelist-Jewett House, Spokane Tri-Tech Skills Center, Kennewick Victory Memorial Masonic Temple, Bremerton WSU Mt. Thomas More Catholic Church, Spokane The Cathedral of St. Anne's Children and Family Center, Spokane St. Child Nutrition Services would like to THANK the following individuals and organizations for their assistance in making this workshop a success! Adele Roberts, OSPI-CACFP Judy Larsen, OSPI-CACFP Molly Gleason, OSPI-CACFP Rhoda Litvin-Keller, OSPI-CACFPĬelia Kennedy, OSPI-CACFP Marie Tucker, OSPI-CACFP Nicki Christoferson, OSPI-CACFPīellingham Public Schools, Bellingham Big Bend Community College, Moses Lake City of Tukwila Community Center, Tukwila Elwha Klallam Heritage Center, Port Angeles Greenwood Masonic Lodge, Seattle Kittitas Valley Event Center, Ellensburg Lacey Community Center, Lacey Marshall Community Center, Vancouver Mercer Island Community and Event Center, Mercer Island Pierce County Environmental Services Building, University Place Portland Avenue Park and Community Center, Tacoma Sno-lsle Tech Center, Everett South Sound Manor, Olympia St. WELCOME! The Office of Superintendent of Public Instruction-Child Nutrition Services is proud to present Cooking for a Healthy Future! A nutrition and culinary skills workshop for participants in the Child and Adult Care Food Program. Nutrition and Culinary Skills Workshop 2014 OSPI Child Nutrition Services Is proud to present…
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