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culinary training hpThe Pennsylvania Department of Education, through Penn State (Project PA) will be offering hands-on Culinary Workshops for CACFP and SFSP sponsors led by a Chef Bill Scepansky, Smart Partners LLC. These ½-day workshops will focus on the most fundamental culinary techniques and practices to help CACFP and SFSP sponsors prepare and present healthy food options that participants enjoy. These sessions will focus on Pennsylvania Harvest of the Month (PA HOM). Participants will receive PA HOM signage for use in their facilities. The sessions will include both demonstration and hands-on activities. A light meal will be served.

 

Five (5) sessions will be offered.

 

Dates Time Site Register
 
June 25, 2024 12:30pm – 4:30pm Mastery Charter School – Pickett Campus*
5700 Wayne Ave.
Philadelphia, PA 19144
register culinary icon
 
July 22, 2024 12:30pm – 4:30pm Chichester Middle School*
925 Meetinghouse Rd.
Boothwyn, PA 19061
register culinary icon
 
July 24, 2024 12:30pm – 4:30pm Phipps Conservatory and Botanical Garden | Botany Hall Teaching Kitchen* ++
1 Schenley Drive
Pittsburgh, PA 15213
register culinary icon
 
August 5, 2024 12:30pm – 4:30pm North Hills Middle School*
55 Rochester Road
Pittsburgh, PA 15229
register culinary icon
 
August 14, 2024 8:30am – 12:30pm Technical College High School Pickering*
1580 Charlestown Road
Phoenixville, PA 19460
register culinary icon
 

++ To find via GPS, use 700 Frank Curto Drive as the locator address.

* These sessions are for entities other than schools.

 

 

Registration
Registration is free. Space at these sessions is limited. Registration is first-come, first-served. Registration will close when the session fills.

Registration is limited to no more than one individual per serving site. If additional individuals from the same serving site would like to attend, they must sign up for the waiting list.

If space is available one month prior to a session individuals on the waiting list will be invited to attend.

 

Use the links at the upper left of this page under the heading "Register Here," or click on one of the "Register Now" buttons above to begin the registration process.

For questions about registration, send e-mail to This email address is being protected from spambots. You need JavaScript enabled to view it..

 

Session Information
These are hands-on sessions led by a certified chef. Topics expected to be covered will include knife skills, vegetable cookery, salads and dressings, seasonings and flavorings, food presentation, and more.

 

alert icon Each participant should bring the following:

  • Chef-type knife (sharp and in good condition) with either an 8” or 10” blade** (Please transport in a safe manner.)
  • A 15” x 20” poly-type cutting board (white or green)**
  • Vegetable peeler**
  • Apron

**Please label these items with your name to ensure that you leave with the items you brought.

Because these are hands-on sessions, please wear appropriate food preparation attire (e.g. closed-toe shoes, etc.).

 

 

These sessions are funded through a USDA Farm to School State Formula Grant.

This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture. The contents of this publication do not necessarily reflect the view or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. Government.

Funding and Non-discrimination 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/USDA-OASCR%20P-Complaint-Form-0508-0002-508-11-28-17Fax2Mail.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:
This email address is being protected from spambots. You need JavaScript enabled to view it.

This institution is an equal opportunity provider.

05/05/2022

 

 

 

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