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This hands-on training experience is designed to strengthen everyday kitchen skills, improve efficiency, and build confidence in food preparation and service.
What You’ll Learn Through Hands-on Activities:
• How to use the equipment you already have more effectively
• Proper equipment cleaning and sanitation responsibilities
• Recipe writing and communication skills
• Kitchen organization and workflow best practices
• Basic knife skills and fresh produce preparation techniques
• Everyday sanitation standards for a safe kitchen
• Creative ways to enhance menu items using current ingredients
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February 23rd - Whitfield County
Northwest Georgia College and Career Academy
2300 Maddox Chapel Road, Dalton, GA 30721
February 25th - Houston County
Herman Ragin Center Kitchen
1100 Main Street, Perry, Georgia, 31005
February 26th - Valdosta City
Valdosta High School
4590 Inner Perimeter Road, Valdosta, GA 31601
February 27th - Glynn County
The Golden Isles College & Career Academy
4404 Glynco Parkway, Brunswick, GA 31525, GA 31768
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TRAINING TOPICS
Deep Dive into Equipment: Using What You’ve Got
Take a hands-on look at the equipment already in your kitchen and learn how to use it efficiently and safely to improve food quality, speed of service, and consistency.
Learn best practices for cleaning and maintaining kitchen equipment, with a focus on shared responsibility, sanitation standards, and real-world examples like ice machines.
When Recipes Don’t Work: How to Communicate & Fix It
Understand the basics of writing a clear, accurate, and easy-to-follow recipe that anyone on your team can use successfully.
Learn how to communicate when a recipe isn’t successful and work through solutions as a team. Includes a fun activity writing a Peanut Butter & Jelly Sandwich recipe to highlight the importance of clear instructions.
Everything in Its Place
Discover how proper organization, storage, and workflow can improve efficiency, reduce waste, and make the kitchen run more smoothly.
Explore creative ways to use current ingredients and equipment to elevate the foods you’re already serving to students.
Basic Knife Skills
Practice essential knife skills for safety, speed, and consistency while building confidence in daily food prep.
Learn the proper techniques for washing, cutting, storing, and serving fresh produce to maintain quality, safety, and appearance.
Sanitation Basics
Review simple, everyday sanitation guidelines including hairnets, jewelry, uniforms, shoes, and personal hygiene to keep your kitchen safe and inspection-ready.
Mini Chop Contest
Put your skills to the test in a fun, fast-paced cooking challenge featuring:
Hummus Creations using different spices for unique flavor profiles
Grilled Cheese Challenge focusing on flavor, texture, and presentation
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