• Execute two (2) 2-day trainings. Each training should be 2.5 - 3 hrs, depending on recipes covered. 3 recipes should be an entree and 3 should be vegetable side. Contractor should be prepared to answer questions during the training and engage with participants. The training should consist of a walkthrough of each recipe from start to finish. o Trainings will likely take place in school kitchens (see “Procurement of site,” below). o IDOE will manage the registration of the event and provide to the contractor. IDOE will also manage participant check-in at the event. • Development of Google document of the training outline. This document will be used by IDOE and contractor during training to make sure the training stays on track. Training outline should include a brief, 10 minute, rundown of both proper sanitation and general knife skill lesson o Document will be used internally day of to maintain proper timing for each workshop. • Procurement of ingredients. Ingredients for 6 recipes should be purchased for each training. 3 entree recipes w/ a meat/meat alternate and 3 vegetable or fruit sides.
