For school nutrition professionals
In this exciting training, which is part of our series of online cooking classes designed especially for school nutrition professionals, Project Bread Chef Educators Sam & Ryan will walk you through a variety of tips, techniques and recipes for creating exciting vegetable-forward dishes.
In this training, we will review proper cooking techniques, including roasting, steaming and blanching, and demonstrate recipes for seasonings, dips and spreads to brighten up raw vegetables. Recipes will borrow from Asian, Italian and Latin American influences and feature both side and main dishes.
This class is intended for anyone who is looking to bring more variety to the vegetable offerings on your school lunch menu, we hope you can join us!
Recipes included in this training:
This training is intended for school food service professionals, including school nutrition directors, cafeteria managers, head cooks, prep cooks, and anyone wanting to learn more about introducing more vegetarian options into their meal program.
This training meets the following Professional Standards Learning Objectives:
To receive your certificate and professional development credits, complete the evaluation survey after completing the training video.