90 -120 Minutes of Learning for School Nutrition Teams
Your team will learn loads of skills to apply to their daily work. You'll be able to adjust and improve the menu. Teams talk about what they learned weeks, months and even years later.
It'll be fun too!
Course Topics
We adjust to your kitchen's needs. However, we always cover knife care including honing/stropping. This content is a treasure trove of "ah ha" moments for every class we teach. Staff go from hating all the kitchen knives to knowing how to service them for use in your school kitchen in the first 15 minutes.
Alternate topics:
- Starting with carrots or cucumbers students will learn three ways to hold food while cutting and three ways to hold a knife depending on what you're cutting - including the pinch grip and the "tour guide" skills.
- Students then learn the team sport dynamics of professional kitchen knife skills between their two hands and their team
- We can cut other produce like: pineapple, mellons, apples, peppers, onions many ways, broccoli and cauliflower etc.
Facility provided
- Stations: Cutting boards, trays, knives, staff accessories, etc.
- Product: Vegetables and fruit
We provide
- Hones/Strops: Can be purchased ahead of time
- Knowledgeable teacher
- Curriculum developed and refined over 100+ times and growing
- The backing of the Vivront Knife Shop in Edina, MN
Get started
We look forward to meeting you, working together to craft the next steps for your team and learning together. Please contact us at happycooking at vivront dot com. We'll chat soon.
