Home Page


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 a Chef Bill Scepansky, Smart Partners LLC. This summer’s sessions will focus on Pennsylvania Harvest of the Month (PA HOM). These sessions are designed to help you plan, prepare, and present attractive meals that students will enjoy. They are also designed to introduce you to PA HOM and provide ideas for implementing the program in your schools. Participants will receive PA HOM signage for use in their schools.

Schedule for 2-day sessions:

  • Day 1: 9:00am – 4:00pm
  • Day 2: 8:00am – 3:00pm



Dates Site Register
August 6th/7th, 2024 North Hills Middle School
55 Rochester Road
Pittsburgh, PA 15229
register culinary icon
August 12th/13th, 2024 North Penn High School
1340 S Valley Forge Road
Lansdale, PA 19446
register culinary icon



Travel Scholarships
A limited number of travel scholarships ($200) are available for these sessions. Interest in a travel scholarship should be indicated on the registration form. Scholarship selections will be made randomly one month prior to each session. If interest in scholarships exceeds availability, the number of scholarships awarded per Local Education Agency (LEA) will be limited. Payments will be made to LEAs following the sessions.

Funds to Support Student Taste-Tests
Each school represented at a session will be eligible to apply for $1,000 to support student taste-testing of a PA HOM item(s). This opportunity will be explained at the sessions and follow up information will be sent to food service directors from the LEAs represented.

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 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 expected to be covered will include knife skills, vegetable cookery, salads and dressings, dried beans/legumes and grains, 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

*Pleasel abel 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.).

CEU Credits
These sessions will provide 14 hours of continuing education credit.



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.



Sorry, this website uses features that your browser doesn’t support. Upgrade to a newer version of Firefox, Chrome, Safari, or Edge and you’ll be all set.