Developing Culinary Champions

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1 Developing Culinary Champions

2 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.

3 3 Child Nutrition & Wellness Our Mission Provide 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

4 4 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.

5 Key Training Activities 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 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

6 6 Key Accomplishments 12,910 training registrations in PY cost effective regional training classes in PY 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

7 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

8 5-Star Training System Child Nutrition Management Academy Administrative Workshops Menu Planning Workshops Leadership Connections Workshops Food Safety Basics classes Regional Training Cooperative Classes

9 Regional Training Cooperatives

10 Regional Training Regional Training Cooperative (RTC) Classes organized by regional RTC Coordinator Local Sponsor Classes School Nutrition Association of Kansas (SNA-KS) Chapter Meetings

11 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

12 Food Preparation Classes

13 Determining Training Needs Training Needs Assessment On-site Visits Evaluations Networking Relationship Building

14 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.

15 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.

16 Culinary Champions Experiences

17 The Chefs Knowledge of food safety Embrace values of school nutrition programs Comfortable interacting and providing hands-on experiences Experienced presenters

18 Culinary Champions: Culinary Basics Basic Knife Skills Weights and Measures Kitchenese Recipe Production Food Presentation Quality Standards

19 World Cuisine History of global cuisines Popular regional dishes Production techniques from other cultures Core ingredients to use in school meals

20 Menu Makeover Recipe Evaluation Practice Knife Cuts Incorporate More Fruits, Vegetables, & Whole Grains Cost Effective Menu Makeovers Market Healthy School Meals

21 Build a Better Breakfast History of Breakfast Food Quality Building Flavor Expanding Breakfast in Schools Promotion & Marketing

22 A Fresh Perspective Retention Attention Quality Preserve Nutritive Value Include Farm Fresh Ingredients Use Herbs and Spices Healthy Eating Role of Meal Appeal

23 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

24 Meal Appeal Food should: Look good Have a pleasing aroma Appeal to student s tastes Be nutritious Have fun appeal

25 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

26 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.

27 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?

28 Outcomes Sense of purpose Desire to prepare healthy meals Confidence building Equipped to handle new standards

29 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.

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