Now We're Cooking Workshop: Great Grains (Dorset)
Date: Wednesday, May 18, 2016 - 2:30pm to 5:30pm
Location: Dorset Elementary School, Dorset
Great Grains: Baking & Cooking with Whole Grains
This culinary training, led by the New England Culinary Institute and Vermont school nutrition professionals, is designed to explore whole grain baking for school breakfast and lunch. We will review the definition of whole grains and share ways to talk with students about the benefits of whole grain vs. refined grains. Basic baking techniques using whole wheat and other whole grains will be utilized to make muffins, breakfast bread, and dessert. While everything is baking we will discuss how to credit whole grains from recipes for school meals; how to make substitutions in recipes to improve nutrition while maintaining quality and flavor; how to cook whole grain pasta that students will enjoy; and how you can accommodate some gluten-free dietary needs.
Now We're Cooking!
Culinary Professional Development Workshops for Child Nutrition Professionals
- Develop hands-on professional skills
- Use scratch cooking and baking techniques efficiently
- Enhance your school breakfast program
- Reduce sodium in food served at school
- Create lunch and breakfast items
FEE per workshop: $10/SNA members; $15/nonmembers.
QUESTIONS? Amy Gifford, [email protected] or 434-4122 x21
Each class earns 2 or 3 credit hours towards SNA Certification. For information on how to use your credits to become certified, visit www.schoolnutrition.org
REGISTRATION is open at: https://creator.zoho.com/snavermont/regionalworkshops