For leadership training in all aspects of deploying, setting up and running a field kitchen in a mass feeding call out. It will focus on staffing requirements, field kitchen setup, inventory control, food ordering and working with partner agencies. 

Class will be taught from 1-4 p.m. on April 3. We will start by cooking breakfast at 7:30 a.m. on April 4 and end at 11 a.m.

Participants need to have completed the Basic Food Handling class or have field experience in mass feeding.

If you have additional questions, please call Ray Gann at (903) 821-3407.