Produce Processing with Precision: Using the Sunkist Sectionizer
Prepare fresh produce faster, more consistently, and with better visual appeal.

Fresh fruits and vegetables are only appealing to students when they are prepared well. The Sunkist Sectionizer can help your kitchen process produce quickly and uniformly while reducing prep time.

This course goes beyond basic equipment use, offering practical techniques and chef tricks to help staff improve efficiency, consistency, and presentation.

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Who Should Take This Course?

This course is designed for school nutrition directors, support leadership, kitchen managers, and kitchen staff who prepare and serve fresh fruits and vegetables.

Included with On-Demand Training & Tracker Membership

This course is included with the SproutCNP Membership, giving your team access to practical, skills-based professional development at no additional cost.

Prep Produce with Precision
What You'll Learn
Operate and Maintain the Sectionizer

Learn proper use, care, cleaning, and sanitizing of equipment components.

Choose the Right Blade

Match Sectionizer blades with recommended fruit and vegetable preparation techniques.

Keep Cut Fruit Looking Fresh

Use anti-browning solutions to reduce enzymatic browning in prepared fruits.

Improve Produce Presentation

Use specialty tools to increase efficiency and the eye appeal of fresh produce.

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Course curriculum

    1. Sectionizer Introduction

    2. Sectionizer Overview

    3. Knowledge Check

    1. Apple Wedges

    2. Orange Wedges

    3. Potato Wedges

    4. Kiwi Wedges

    1. Cucumber Sticks

    2. Zucchini Sticks

    1. Cucumber Slices

    2. Kiwi Slices

    3. Orange Slices

    4. Tomato Slices

    5. Strawberry Slices

    6. Mushroom Slices

    1. Sweetpotato Hack

    2. Knowledge Check

About this course

  • 17 lessons
  • .75 Hours of Professional Standards

Prep Produce with Precision

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