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Professional Cooking & Managing Your Child Nutrition Program Classes

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Managing Your Child Nutrition Programs

The New York State Education Department will sponsor four consecutive weeks of Managing Your Child Nutrition Program classes at the Madison Oneida BOCES in Verona, NY this summer. This workshop has been offered since 2015 and is geared toward food service directors and managers that operate in the National School Lunch Program. The workshop provides focused and practical training on topics integral to managing a successful school food service program.

This 4-day workshop has been developed and is instructed by expert school food service directors from around the State. The workshop provides best practices in the areas of financial management, menu planning, local food procurement, communications, and Smarter Lunchrooms. This course provides 15 Professional Standards Continuing Education Training hours.

All of the training, materials, lodging, and designated meals are provided at no charge to the attendees or school/district. Transportation and associated travel costs are the responsibility of each participant and/or school/school district.

The 2024 Managing Your Child Nutrition Program course will be offered during the following weeks:

Week 1

Monday, July 8 – Thursday, July 11

Week 2

Monday, July 15 – Thursday, July 18

Week 3

Monday, July 22 – Thursday, July 25

Week 4

Monday, July 29 – Thursday, August 1

The workshop will be held at the following times each day:

Day 1

1:00 pm – 7:00 pm

Day 2

7:30 am – 5:00 pm

Day 3

8:00 am – 4:00 pm

Day 4

8:00 am – 12:30 pm

Lodging and meals that will be provided are as follows:

LODGING

Single occupancy rooms at an area hotel. Information will be provided upon acceptance.

MEALS

Breakfast

Each morning at the training site

Lunch

Days 2 and 3 at the training site

Dinner

Day 1 at the training site; Days 2 and 3 at a choice of several area restaurants. Directions and meal vouchers will be provided upon completion of day 2.

In order to gain the full training experience, participants are asked to bring the following information to the training for hands-on work group sessions:

  • Public school districts ST-3 report (C fund only) or Non-public Cash Analysis report
  • List of staff and hours they each work
  • Copies of the May reimbursement claim for breakfast and lunch
  • Ala carte sales for May (by building)
  • Menus for May and food bids including produce

In addition, it is expected that participants are familiar with meal pattern requirements for breakfast and lunch. Please access the Meal Pattern for Menu Planners webinar on the Child Nutrition Knowledge Center for information on meal pattern requirements.

Space is limited to 20 food service directors/managers in each session. 

Register for a session here:

https://docs.google.com/forms/d/16UUXB7aVNKobmGUrdhZxUebxoQdWhMdS7aSSCBY...(link is external)

If you have any issue accessing the registration form, please email cntraining@nysed.gov(link sends e-mail).

These summer sessions are being conducted at a facility, which will to the greatest extent possible; meet the accessibility needs of individuals with disabilities. In addition, if you receive an email confirmation of your registration and require special accommodations such as interpreters, large print or Braille materials, please contact Ellen Eisenhut at the Madison-Oneida BOCES at 1-888-532-1132.

Professional Cooking

**** Professional Cooking is FULL. Managing still has availability for Food Service Directors and Managers.

The New York State Education Department will sponsor four consecutive weeks of Professional Quantity Food Preparation classes at the Madison Oneida BOCES in Verona, NY this summer. This is the same successful Professional Cooking course that has been offered since 1998.

The Professional Cooking Course is conducted by experienced school foodservice Master Instructors and is specifically designed for school cooks who prepare meals on a daily basis in schools participating in the National School Lunch Program. The objective of this training is to enhance the skills and knowledge of school foodservice personnel and instill a sense of professionalism. School foodservice personnel are on the frontline in improving the health and nutritional well-being of children through school meals, which ultimately affects classroom performance.

This course provides instruction in both classroom and kitchen settings and includes working with others to prepare foods in laboratory kitchens. Attendees will be expected to read standardized recipes, prepare food, follow directions and actively participate in the training program. This course provides 15 Professional Standards Continuing Education Training hours.

All of the training, materials, lodging, and designated meals are provided at no charge to the attendees or school/district. A small notebook and writing utensils are recommended. Transportation and associated travel costs are the responsibility of each participant and/or school/school district.

The 2024 Professional Cooking course will be offered during the following weeks:

Week 1 (Full/Waitlist)

Monday, July 8 – Thursday, July 11

Week 2 (Full/Waitlist)

Monday, July 15 – Thursday, July 18

Week 3 (Full/Waitlist)

Monday, July 22 – Thursday, July 25

Week 4 (Full/Waitlist)

Monday, July 29 – Thursday, August 1

The schedule for each 4-day session is as follows:

Day 1

1:00 PM – 7:00 PM

Day 2 

7:30 AM – 7:00 PM 

Day 3

8:00 AM – 5:00 PM

Day 4

8:00 AM – 12:30PM

Classroom topics presented include:

  • Production records
  • Standardized recipes
  • Sanitation standards
  • Customer Service 
  • Marketing 

The hands-on kitchen portion of the course occurs the afternoon of Day 2 and the entire Day 3 and includes:

  • Food production using standardized recipes: batch cooking, using leftovers, etc.
  • Small and large equipment usage
  • Knife skills

Lodging and meals provided as well as dress requirements are as follows:

LODGING

Single occupancy rooms at an area hotel. Information will be provided upon acceptance.

MEALS

Breakfast

Each morning at the training site.

Lunch

Days 2 and 3 at the training site.

Dinner

Day 1 at the training site; Days 2 and 3 at a choice of several area restaurants. Directions and meal vouchers will be provided upon completion of day 2.

DRESS

On Days 2 and 3, attendees are required for safety reasons to wear a white, front button-down dress shirt with long sleeves or chef coat and dark slacks. Proper sneakers/work shoes and socks are required. No t-shirts, shirts with logos, shorts, jeans, open-toe shoes, clogs, high heels or crocs are allowed for safety reasons (Shoes for Crews are acceptable). An apron, hat and side towel will be provided.

On Day 1 and Day 4, attendees may wear casual attire.

Space is limited to 30 participants in each session. Classes will be filled on a first-come, first- serve basis. Only school cooks who prepare meals on a daily basis  are eligible to attend.  The link to request to sign up for the program is posted below

Register for this training session here:

https://docs.google.com/forms/d/1FEA_-628G14Ih1kWZYyCLhJBke6RyNCIVt-hpdP...

If you have any issues accessing the registration page, please email cntraining@nysed.gov for assistance.

These summer sessions are being conducted at a facility, which will to the greatest extent possible; meet the accessibility needs of individuals with disabilities. In addition, if you receive an email confirmation of your registration and require special accommodations such as interpreters, large print or Braille materials, please contact Ellen Eisenhut at the Madison-Oneida BOCES at 1-888-532-1132.

Testimonials to the Professional Cooking Course

“All the instructors were wonderful. Everybody made me feel at ease. Thank you for a great learning experience.”

“Totally awesome!! I was taken out of my comfort zone, but I take back thinking out of the box, a new insight into how to make our jobs easier- think smarter. I met a lot of great people. Nice to communicate with others who I will keep in touch with! Awesome teachers!”

“Instructors are very knowledgeable and approachable. Had a great time. Found material relevant, and learned several useful tips.”

“Loved every second of it! The instructors were very professional, knowledgeable and delightful!”

“I am glad that this course exists. My entire staff came this summer, and I look forward to implementing changes in our schools.”

"The instructors were excellent - it was very educational for me.  They really take the time out for everyone, and explain everything in detail.  Made learning fun.  Thank you for this experience."

 

Brochures

Professional Cooking Brochure

Managing Your Child Nutrition Brochure

 

Newsletters

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USDA Nondiscrimination Statement

In accordance with federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, this institution is prohibited from discriminating on the basis of race, color, national origin, sex (including gender identity and sexual orientation), disability, age, or reprisal or retaliation for prior civil rights activity.

Program information may be made available in languages other than English. Persons with disabilities who require alternative means of communication to obtain program information (e.g., Braille, large print, audiotape, American Sign Language), should contact the responsible state or local agency that administers the program or USDA’s TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339.

To file a program discrimination complaint, a Complainant should complete a Form AD-3027, USDA Program Discrimination Complaint Form which can be obtained online at: https://www.usda.gov/sites/default/files/documents/ad-3027.pdf, from any USDA office, by calling (866) 632-9992, or by writing a letter addressed to USDA. The letter must contain the complainant’s name, address, telephone number, and a written description of the alleged discriminatory action in sufficient detail to inform the Assistant Secretary for Civil Rights (ASCR) about the nature and date of an alleged civil rights violation. The completed AD-3027 form or letter must be submitted to USDA by:

  1. mail:
    U.S. Department of Agriculture
    Office of the Assistant Secretary for Civil Rights
    1400 Independence Avenue, SW
    Washington, D.C. 20250-9410; or
  2. fax:
    (833) 256-1665 or (202) 690-7442; or
  3. email:
    Program.Intake@usda.gov

This institution is an equal opportunity provider.

Click here for Nondiscrimination Statement translations.

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