The Advanced MQ Forums are intended for experienced cooks who have more advanced culinary, menu planning, and meal service skills.
The Center, Central Commissary and Teaching Kitchen
2850 West St Oakland, CA 946088:00 AM - 8:20 AM
Registration (light refreshments provided)
Maria Lazaro
8:20 AM - 9:00 AM
Welcome and Food Planning Basics
Leticia Marin
9:00 AM - 9:30 AM
Recipes for Child Care
Leticia Marin
9:30 AM - 9:45 AM
Break
9:45 AM - 11:30 AM
Recipe Standardization
Leticia Marin
11:30 AM - 12:30 PM
Lunch Break
12:30 PM - 2:30 PM
Hands-on Cooking Lab
Kristine Smith
2:30 PM - 3:00 PM
Eat, Think, and Evaluate
Kristine Smith
End of Forum
Food Planning Basics: The USDA CACFP Meal Pattern is the required structure for all meals served in programs participating in the CACFP. This session will provide an overview of the CACFP Meal Pattern and implications for meal planning. This session will also provide an overview of food purchasing guidelines.
Recipes for Child Care: Reading a recipe does not have to be complicated! Reading a recipe effectively requires a small investment of time but can reap great rewards. This session will present key techniques for reading a recipe effectively and provide hands-on experiences to practice these skills. Participants will discover resources for finding new recipes to use in child care facilities.
Recipe Standardization: Calling all experienced cooks and menu planners! The kitchen is the place that provides endless opportunities to create healthy meals for young children. Whether you are cooking for 12 or 120 children, sharpening your recipe standardization skills will give you the confidence to provide a variety of healthy meals daily. In this session, participants will learn to credit the components in recipes to further enhance their ability to get creative in the kitchen.
Hands-on Cooking Lab: Our master chef will guide participants through a hands-on cooking lab where small teams will cook recipes from scratch while applying the classroom knowledge learned in the morning sessions. Several food items will be featured, and the demonstration of moderate to advanced technical skills will emphasize working smarter, not harder, in the kitchen. With the chef’s guidance, participants will practice their skills while using fresh ingredients and recipes approved by the USDA.