Join members of SNA’s Chef Task Force as they demonstrate, via video, three critical culinary skills in three short training modules. Each module will take about 20 minutes to complete. Upon completion of all three modules and taking the final quiz, participants will earn one certificate for 1 CEU/CPEU.

Knife Skills for Fresh Fruits and Vegetables

Knife skills are essential in school kitchens. Proper knife skills ensure safety for you and those around you. Join Chef Brenda Wattles, RDN, as she demonstrates the knife skills necessary to cut fresh fruits and vegetables.

Learning Objectives

  • Explain four knife safety tips provided by Chef Brenda.
  • Define mise en place and why it is an important part of knife skills.
  • Describe the three types of dicing reviewed in the video.

Understanding Weights and Measures

Should you use a scale, measuring cup or spoodle? Why does it matter? Join Chef Cyndie Story, PhD, RDN, CC, SNS, as she demonstrates when to use a scale versus a measuring cup and why it is important to know the difference.

Learning Objectives

  • Identify the difference between weight and volume measuring.
  • Describe the importance of accurately measuring ingredients.
  • Calculate the amount of servings in a container by measuring the weight.

Calibrating and Using Thermometers

It is essential that school kitchens regularly calibrate thermometers to ensure that readings are accurate and reliable. Chef Sharon Schaefer, SNS, demonstrates calibration methods and also reviews the benefits of different thermometers.

Learning Objectives

  • Identify different kitchen thermometers and their appropriate uses.
  • Describe the importance of maintaining and calibrating kitchen thermometers.
  • Explain the different thermometer calibration methods.

Successful completion of the module and quiz is awarded 1 SNA CEU, or 1 CPEU for RDs/DTRs.

Earning CEUs

  • SNA CEUs: 1.00
  • Key Area 2000: Operations
  • Key Topic 2100: Food Production
  • Subtopic 2130: Develop culinary skills necessary for school meal preparation.

CPEUs for RDNs and NDTRs

  • Activity Number: 149682

Suggested Performance Indicators

  • 8.4.3: Uses a variety of cooking techniques, food preparation and production and delivery systems.

Suggested Learning Need Codes

  • 8060: Culinary skills and techniques
  • 8110: School foodservice

CPEUs: 1.00
CPE Level: 1, 2
SNA CDR Provider Number: AM007

Please note you have the option to submit an evaluation on the quality of this training directly to the Commission of Dietetic Registration. Email contact:

SNA CEUs and CPEUs are awarded after the successful completion of the post-webinar quiz.





Member Cost


Non-Member Cost