Developing Culinary Champions - School Nutrition · cost effective regional training system. Child Nutrition & Wellness Our Mission Provide leadership, information, training, and

Developing Culinary Champions

Learning Objectives

1. Learn how to create a series of one day chef taught culinary classes designed to focus on the quality and health benefits of the foods served to students.

2. Understand how to develop a high quality, accessible and cost effective regional training system.

Child Nutrition & Wellness

Our MissionProvide leadership, information, training, and technical assistance to local agencies operating child nutrition & wellness programs. Our goal is to enhance each program sponsor's ability to provide quality nutrition and wellness programs for all Kansas children

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Training Role

• Prepare child nutrition professionals to serve safe, healthy, nutritious and appealing meals.

• Ensure Authorized Representatives & Child Nutrition Program Directors and Managers have the knowledge needed to manage effective, efficient programs that comply with program regulations and guidelines.

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Key Training Activities

• Quick Train Modules

• Consultant Technical Assistance

• Assistance Network

• Eat Smart Play Hard Videos

• Leadership Forum

• HealthierUS School Challenge Training

• School Nutrition Association Meetings

• On-line Training

• Fresh Fruit & Vegetable Program Training

• Child Nutrition Management Academy

• Leadership Connections

• Menu Planning Workshops

• Jump Start for Directors and Managers

• Food Safety/HACCP Classes

• In-service Training

• Administrative Workshops

• Summer Food Service Programs Training

• Webinars

Key Accomplishments

• 12,910 training registrations in PY2012 • 647 cost effective regional training

classes in PY2012• 1356 registrations for Child Nutrition

Management Academy• 24 chef taught Culinary Champions

classes• 100% of sponsors attended

Administrative Workshop • 100% of sponsors attended Menu

Planning training

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Key Strategies & Resources

Strategies

• Regional training• Technical assistance • Chef taught production

classes• On-line classes/webinars • Leadership Connections• Child Nutrition

Management Academy• Food Safety & HACCP

training system

Resources

• Kansas Health Foundation

• NFSMI • School Nutrition

Association• USDA webinars

5-Star Training System

• Child Nutrition Management Academy

• Administrative Workshops

• Menu Planning Workshops

• Leadership Connections Workshops

• Food Safety Basics classes

• Regional Training Cooperative Classes

Regional Training Cooperatives

Regional Training

• Regional Training Cooperative (RTC) Classes organized by regional RTC Coordinator

• Local Sponsor Classes

• School Nutrition Association of Kansas (SNA-KS) Chapter Meetings

General Topic Areas

• Communication & Teamwork

• Food Production

• Food Safety & Employee Safety

• Health & Wellness

• Management Topics

• Menu Planning & Modification

• Nutrition

• Personal Skills

• Promoting & Marketing

• Serving Food

Food Preparation Classes

Determining Training Needs

• Training Needs Assessment

• On-site Visits

• Evaluations

• Networking

• Relationship Building

Culinary Class Concept

• Requests for hands‐on experiences.

• Higher standards for nutrition quality

• Promote student wellness.

• Explore interests of local chefs and invite them to teach classes.

Culinary Class Development

• Determine needs and wants.

• Adapted materials already available.

• Asked for university/college support.

• Researched recipes.

• Developed a plan for culinary series.

• Discussed the plan as a team.

• Reviewed outlines of proposed labs.

Culinary Champions Experiences

The Chefs

• Knowledge of food safety

• Embrace values of school nutrition programs

• Comfortable interacting and providing hands-on experiences

• Experienced presenters

Culinary Champions:Culinary Basics

• Basic Knife Skills

• Weights and Measures

• “Kitchenese”

• Recipe Production

• Food Presentation

• Quality Standards

World Cuisine

• History of global cuisines

• Popular regional dishes

• Production techniques from other cultures

• Core ingredients to use in school meals

Menu Makeover

• Recipe Evaluation

• Practice Knife Cuts

• Incorporate More Fruits, Vegetables, & Whole Grains

• Cost Effective Menu Makeovers

• Market Healthy School Meals

Build a Better Breakfast

• History of Breakfast

• Food Quality

• Building Flavor

• Expanding Breakfast in Schools

• Promotion & Marketing

A Fresh Perspective

• Retention Attention – Quality

• Preserve Nutritive Value

• Include Farm Fresh Ingredients

• Use Herbs and Spices

• Healthy Eating

• Role of “Meal Appeal”

The Power of “Fresh”

• Appeals to senses of sight, smell, sound, taste and touch (texture)

• Adopt nutrient rich lifestyle diet

• Fresh foods are wholesome

• Replace processed foods

Meal Appeal

• Food should: • Look good• Have a pleasing aroma• Appeal to student’s tastes• Be nutritious• Have “fun” appeal

Chefs Weigh In

• Wonderful experience

• Want to teach more classes

• School nutrition personnel are so open to learning

• Love concept of “Healthy Bodies, Healthy Minds”

• Very rewarding

Culinary Champions Comments on Experience

• Awesome class! Cooking was fun!

• Offer more culinary classes.

• Best class I’ve had!

• Every school should have the opportunity to work with a chef.

Culinary Champions Comments on Chefs

• Chef is passionate about cooking.

• Chef was interesting and knowledgeable.

• Chef was friendly and helpful.

• Chef instructor was great!• Let’s adopt a

chef!

• Can we keep chef?

Outcomes

• Sense of purpose

• Desire to prepare healthy meals

• Confidence building

• Equipped to handle new standards

Words to Remember

Child nutrition leader, Mary de Garmo Bryan, wrote in her 1936 text, The School Cafeteria, that…

“high quality, flavor, and attractiveness should be the keynotes of the child nutrition program food policy.”