At this half-day, free training, you’ll learn the basics of recipe standardization from how to find and analyze a starting recipe through taste testing and scaling to volume. Other useful scratch cooking topics such as planning for success, using local ingredients, and how to promote your new recipes will also be covered.

This training will be most useful for nutrition professionals responsible for scratch recipe development and menu planning. Location to be determined. This training will be repeated in three additional locations around the state in October.