Specifications include, but are not limited to: • NSLP- compliant, student-tested and approved standardized recipes for preparing fruit, vegetables, whole grain-rich foods, and meat and meat alternates • Enhanced menu planning, plate presentation and serving line display • DCSD standardized recipe creation according to NSLP nutrition standards • Culinary skills training to use of knives and kitchen equipment • Engaging and marketing new dishes to students through taste tests • A review of foodservice terminology, sanitation, food safety, food handling, HACCP standards, and food allergy best practices • Kitchen and office cleaning and reorganization • Provide the requisite resources for continued success • Develop standard operating procedures for culinary training and marketing.