North Carolina’s School Nutrition Pros to Enhance Culinary Skills This Summer
This summer, School Nutrition professionals throughout North Carolina will have the chance to elevate their culinary expertise through regional workshops held by the NC K-12 Culinary Institute. These workshops, spearheaded by the North Carolina Department of Public Instruction (NCDPI) Office of School Nutrition, aim to boost the presence of fresh and nutritious meals in schools statewide. More details can be found here.
Rachel Findley, Senior Director of the Office of School Nutrition, states, “The North Carolina K-12 Culinary Institute offers innovative, engaging training and equips our School Nutrition professionals with the culinary skills, recipes and resources needed to prepare and serve nutritious school meals that support student success in and out of the classroom.”
Developed in collaboration with Chef Cyndie Story and the nationally recognized K-12 Culinary Team, the institute is designed to fulfill five primary objectives:
- Enhance student health, well-being, and academic performance through nutritious meal offerings.
- Strengthen local School Nutrition Programs’ ability to source, prepare, and serve fresh, local produce.
- Promote increased intake of fruits, vegetables, and whole grains.
- Offer ongoing educational opportunities for School Nutrition professionals.
Empowering School Nutrition staff with the right tools and knowledge can greatly affect how school meals are prepared and consumed. Since its 2016 inception, the NC K-12 Culinary Institute has seen over 1,460 professionals graduate as culinary specialists, representing a wide range of educational institutions across the state.
The institute has developed more than 200 recipes emphasizing wholesome ingredients like whole grains, fruits, vegetables, lean proteins, and local produce. These recipes are accessible to families through an online resource, allowing students to enjoy these meals at home.
The NC Jr. Chef Competition contributes to the institute’s recipe database, encouraging high school students to create enticing school lunch entrees that meet National School Lunch Program standards and utilize North Carolina-grown ingredients. More on the competition can be found here.
Each workshop spans three days and includes both classroom and hands-on kitchen training. Participants learn crucial culinary skills such as knife techniques, precise measurement, and effective equipment use. The curriculum also covers marketing, merchandising, and best practices in nutrition education. Graduates of the institute take on the role of chef ambassadors, tasked with sharing their new skills with peers at their respective schools.
This summer, regional workshops will be held in Cleveland, Craven, Orange, and New Hanover County Schools. These sessions, organized by the Office of School Nutrition and the K-12 Culinary team, will occur in July and August.
The Office of School Nutrition oversees numerous programs with federal assistance from the USDA, including the School Breakfast Program and National School Lunch Program. Additional information is available on the Office of School Nutrition website.
In line with federal civil rights law and USDA regulations, this institution prohibits discrimination based on race, color, national origin, sex, disability, age, or retaliation for civil rights activity. Program information is available in multiple languages, and alternative communication means are provided for individuals with disabilities. For further details or to file a discrimination complaint, visit the USDA Program Discrimination Complaint Form page.
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