OBJECTIVES
After attending the Culinary Institute II, the learner will:
1. Apply the principles of a healthy school environment, with special diets, marketing, quality of food and food choices.
2. Adapt culinary techniques to healthy cooking methods such as stir-frying,
braising, browning, and caramelizing meats, preparation of stocks, and vegetarian
entrees.
3. Modify ingredients in the preparation of meats, fruits and vegetables to lower fat and sodium by using herbs, spices, citrus, and cooking methods such as roasting and stir-frying.
4. Relate the 2008 Dietary Guidelines for Americans and MyPyramid to their
school nutrition program by increasing whole grains and fruit/vegetable
options.
5. Apply train-the-trainer techniques in a “taking it home” activity and utilize Kirkpatrick’s 4 levels of evaluation.