Identifying Culinary Training Needs

Transcription

1 Identifying Culinary Training Needs Catharine Powers, MS, RDN, LD Culinary Nutrition Associates LLC CIA Healthy Flavors, Healthy Kids 2014 National Leadership Summit May 6-8, 2014 The Culinary Institute of America, San Antonio San Antonio, Texas

2 Identifying Culinary Training Needs Competency 1.1 Food Production Maintain high standards of control for quality food production and service. Competency 1.2 Follows operational procedures for efficient and effective food production and service.

3 Identifying Culinary Training Needs Increasing fruit offerings Increasing vegetable offerings Serving whole grain-rich foods Adding dry bean and peas to menus Changes in Regulations

4 Identifying Culinary Training Needs Purchasing local foods Identifying flavor profiles Incorporating newly available ingredients (quinoa) Adopting new service methods (salad bars, food trucks) Food Trends

5 Mise en place Weighing, measuring, portioning Knife skills Seasoning foods Basic cooking techniques Baking or roasting Sauteing Steaming Core Culinary Skills

6 QUESTIONS? Catharine Powers, MS, RDN, LD Culinary Nutrition Associates LLC

7 Best Practices for Staff Culinary Training: A Food Safety Prospective Barbara J. Pyper, MS, RD, SNS, FCSI, FAND Owner An Apple a Day, LLC CIA Healthy Flavors, Healthy Kids 2014 National Leadership Summit May 6-8, 2014 The Culinary Institute of America, San Antonio San Antonio, Texas

8 Is Food Safety Part of Culinary Training?

9 What products are in use? Raw meat It s All About the Food More fresh fruits and vegetables Farm to school How is the food prepared? Heat and serve Cooking from scratch What are the organization s leftover product use policies? School gardens

10 Food Safety: Regulations Rule HACCP FDA Food Code State/county/local food code

11 Food Safety: Making It Relevant - and Fun What are the documented issues/challenges? Basic food safety knowledge and skills Handwashing Monitoring and recording Putting knowledge in action Scavenger hunts Inspections/audits

12 QUESTIONS? Barbara J. Pyper, MS, RD, SNS, FCSI, FAND Owner An Apple a Day, LLC pyper@quidnunc.net

13 Step Process & Resource Identification A Case Study Using Dry Beans Megan Myrdal, RDN Culinary Nutrition Consultant Northarvest Bean Growers Association CIA Healthy Flavors, Healthy Kids 2014 National Leadership Summit May 6-8, 2014 The Culinary Institute of America, San Antonio San Antonio, Texas

14 The Challenge Step-by-step preparation methods and multitasking are challenging concepts to teach Finding high-quality, cost-effective resources is challenging Finding high-quality, cost-effect culinary training is very difficult

15 The Case Study Dry Beans Cooking with beans in their dry form requires four steps. Step 1 Clean the Beans Place the beans in a shallow layer in a pie plate, baking sheet, or bar pan Pick out and discard any foreign objectives like leaves, small stones or twigs as well as any broken beans Step 2 Rinse the Beans Place the beans in a colander or strainer and rinse them under cold running water.

16 Step 3: Cook the Beans There are three soaking methods: The Hot Soak Method (RECOMMENDED) The Traditional Soak Method The Quick Soak Method (FASTEST) Step 4: Cook the Beans Place beans in a large stock pot and cover with fresh, cold water. Place over medium heat; keep cooking water at a gentle simmer to prevent split skins. Since beans expand as they cook, add warm water periodically during the cooking process to keep the beans covered. Stir beans occasionally throughout the cooking process to prevent sticking. Beans take 30 minutes to 2 hours to cook, depending on the variety. Beans should be tender but not mushy.

17 For More Bean Resources The Bean Institute US Dry Bean Council Northarvest Bean Growers Association North Dakota State University Extension Service All About Beans publication -

18 QUESTIONS? Megan Myrdal, RDN Culinary Nutrition Consultant Northarvest Bean Growers Association