Region 13's E-Campus

Broaden your skills to increase meal appeal through hands-on kitchen and classroom courses. This interactive workshop will focus on Recipe Development for Directors.  The series of classes takes participants through the entire process of concept development, recipe writing, in-kitchen testing and knife skills, all the way to the menu.  Kitchen-appropriate attire is required, including close-toe, slip-resistant shoes without a heel. 

Participation is limited to one Child Nutrition Director per district.

This institution is an equal opportunity provider.

Professional Standards Codes:

2100—Food Production

2200—Serving Food

4000—Communications and Marketing