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culinary training hpThe Pennsylvania Department of Education, through Penn State (Project PA) will once again be offering hands-on Culinary Training Sessions for School Food Service Personnel led by Chef Bill Scepansky, Smart Partners LLC. These sessions are designed to help you plan, prepare, and present attractive meals that students will enjoy.

 

Each session will be 2 days:

Day 1: 8:30am – 4:30pm

Day 2: 8:00am – 3:30pm

 

 

Mini-Grants
Attending one of these training sessions will make your school eligible to apply for a $2,500 mini-grant to extend the culinary training lessons in your school. Additional information about this opportunity will be provided at the session. Attendance at a session does not guarantee receipt of this funding.

 

Session Evaluation
We will be evaluating the effectiveness of these sessions in collaboration with social scientists from Applied Curiosity Research to improve the program for the future. If you participate in a session, you will be asked to participate in this evaluation by completing an on-line survey before the session and few follow-up surveys later on. You may also be asked to share a copy of your school’s lunch menu if it is not readily available on-line.

 

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 two individuals per school. If additional individuals from the same school would like to attend, they must sign up for the waiting list.
  • Registration is limited to employees of local education agencies (LEAs). If you are an employee of a food service management company, you 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. Participants will be preparing recipes that will be served for lunch.

Topics to be covered will include knife skills, vegetable cookery, salads and dressings, dried beans/legumes and grains, seasonings and flavorings, food presentation, and more.

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. You will need the items listed above each day.

The sessions involve hands-on food preparation and demonstrations. You will be standing for much of the time. If you have difficulty standing for long periods of time you may want to bring an anti-fatigue mat.

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

These sessions will provide 14 hours of continuing education credit.

 

 

These sessions are funded through a 2019 USDA Team Nutrition Training Grant.

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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