Eligible candidates for this job mention in their resumes at least a high school diploma and
basic culinary training.
Not exact matches
We teach practical
culinary skills from the
basics through advanced work
training, to interested students between the ages of 9 — 18.
Conducting
basic skills and
culinary needs assessments to understand the scope of
training required for different types of food service personnel (SFAs, kitchen and cafeteria managers, and cooks and frontline staff).
The Back to
Basics Workshops to Go are a series of 3 - hour
culinary trainings developed for school nutrition staff to expand
culinary skills and promote healthier, made from scratch (speed scratch), menu options to meet the meal pattern requirements.