Planning A Healthy Cuisine
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Planning A Healthy Cuisine






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Planning A Healthy Cuisine Presentation Transcript

  • 1. Planning a Healthy Cuisine for Kids Seminar Strategies for Implementation
  • 2.  
  • 3. Resources Healthy Cuisine for Kids Seminar
    • Participant’s Manual and Culinary Manual
      • Designed for the food service assistant (FSA)
    • Videos
      • On the Road to Professional Food Preparation
      • Healthy Cooking for Kids
      • Culinary Techniques for Healthy School Meals
    • Revised USDA Recipes for Schools and Child Care
  • 4. Goal The goal of this session is to prepare HCK seminar participants to plan and conduct a HCK workshop for food service assistants (FSA) who prepare and serve meals and snacks in schools and/or child care facilities.
  • 5. Healthy Cuisine for Kids Seminar Design
    • Lesson Overview
    • Demonstration
    • Culinary Laboratory
    • Presentation of products
    • Evaluation of products including t aste testing
  • 6. The Training Team
    • Criteria for trainers
      • They know
        • Program requirements
        • Nutritional needs of customers
        • Healthy food preparation techniques
      • They are prepared, motivating, facilitating, and successful
      • They value the team approach
  • 7. The Training Team Child Nutrition Professionals Seminar Coordinator Food Service Management Specialist Chef Laboratory Assistant
  • 8. The Training Team Prepared
    • Understands seminar design
    • Uses resources effectively
    • Gets ready for the seminar
    • Knows child nutrition programs
    • Understands adult learners
    • Involves learners
    • Participates in team meetings
  • 9. The Training Team Motivating
    • Has credibility with learners
    • Understands adult learners’ needs and adapts lessons to needs
    • Cares about subject and learner
    • Uses a variety of teaching strategies
    • Presents information in orderly fashion
  • 10. The Training Team Facilitating
    • Makes training work for everybody
      • The quiet type, the chatterbox,
      • the side tracker, the star student type
    • Uses facilitation skills, such as
      • Greets and welcomes participants
      • Uses body language that is open and welcoming
      • Arranges training room to meet needs of learner
  • 11. The Training Team Successful
    • Plans the seminar
    • Uses HCK Lessons creatively
    • Conforms to program policies
    • Suggests some follow-up activities
  • 12. Project Activities Checklist
    • Set goal
    • Plan budget
    • Seminar location
    • Sets dates and times
    • Arrange lodging
    • Prepare seminar materials
    • Select trainers
    • Train team
    • Identify participants
    • Promote the seminar
    • Register participants
    • Commodity and grocery needs
    • Plan evaluation and follow-up
  • 13. Budget Projections
    • I. Development
    • II. Implementation
      • Instructional material
        • Print and AV
        • Food and supplies
        • Shipping
      • Training team
      • Seminar site rental
    • III. Evaluation and Follow-up
  • 14. Master Planning Checklist
    • Plan and track tasks
      • Tasks to be done
      • Person responsible
      • Time to be completed
      • Completion
    • Begin plans at least 6 months before training
  • 15. Preparation Checklist
    • Begin at least 4 months before seminar
    • Contains contact information
    • Provide greater detail than Master Planning
    • Identifies tasks and dates to be completed
    • Identifies persons responsible for tasks
    • Tracks progress
  • 16. The Training Team Expectations
    • Deliver the lessons in Trainer’s Manual
    • Encourage participant involvement
    • Be available to participants
    • Honor beginning and ending times
    • Create a positive training environment
  • 17. Training Team
    • Team Assignment Sheet
      • Set up day
      • Seminar days
    • Job Descriptions
      • Responsibilities
  • 18. Seminar Coordinator
    • Team Leader
      • Major responsibilities
        • Plan, coordinate, and evaluate training
        • Provide Lesson Overview
    • Child Nutrition Professional
      • Specialist in nutrition or food service management
  • 19. Food Service Management Specialist
    • Assists Seminar Coordinator
      • Major responsibilities
        • Liaison between classroom and lab
        • Assists chef in directing and coaching participants
    • Child Nutrition Professional
      • Specialist in nutrition or food service management
  • 20. Chef
    • Major responsibilities
      • Plan and direct culinary lab
      • Conduct demonstrations, product evaluation, and taste testing
    • Chef and culinary arts instructor or food service specialist with culinary arts training
  • 21. The Lab Assistant
    • Primary responsibilities
      • Assists training team
      • Assists Chef and Food Service Management Specialist in culinary lab and demonstrations
    • Food Service Assistant
      • Desirable to have person who is employed in the facility
  • 22. Demonstrations
    • Introduce new skills and preparation techniques for each lesson
    • Are presented before participants begin lab assignments for the lesson
    • Are an effective strategy for visual learners
    • May be introduced with a video related to the lesson
  • 23. Suggestions for Effective Demonstrations
    • Prerequisites of a good lecture
    • demonstration
    • Checklist of supplies and materials
    • needed
    • Checklist of set-up tasks
    • Schematic of a demonstration work table
    • Reminder to arrange for utilities
  • 24. Demonstration Outlines
    • Provided for each lesson
    • Planned collaboratively
    • Organized by
      • Topics to cover
      • Materials needed
      • Main activities to be demonstrated
    • May show video prior to demonstration
  • 25. Setting up Training Session A check-list that considers Meeting room, participant’s needs, trainer’s needs, and special program needs
  • 26. The Culinary Laboratory
    • Model teamwork in the culinary lab
      • Training team
        • Direct and coach participant teams
      • Divide participants into teams of four
    • Prepare and post team rosters
    • Explain team assignments for each lesson
  • 27. Food and Equipment Lists
    • Grocery list
      • List items needed in culinary lab and demonstrations
      • Organized to make shopping easy
      • Based on tested recipes
    • Equipment list
      • Reflects equipment and supplies needed for culinary lab and demonstrations
  • 28. Product Evaluation
    • Sample forms based on lessons
    • Trainers explain product evaluation to participant team
    • Participants evaluate products
    • Trainers emphasize need to evaluate products in child nutrition programs
    • Participants encouraged to involve students/children in taste-testing
  • 29. Taste Testing Procedure
      • How to organize taste test
      • Sample survey for elementary
      • grades
  • 30. Positive Media Relations
    • Be proactive
    • Keep media informed
    • Invite media for meals
  • 31. Seminar Evaluation In the end is the beginning Use seminar evaluation to make improvements for next training session.
  • 32. Celebrate
    • Certificates
    • Continuing education
    • Congratulations!
  • 33. Summary
    • This session
      • has reviewed the foundation elements to be considered in effective training
      • has provided the strategies for implementing a HCK Seminar
      • has shared with you checklists and forms for planning and conducting a HCK Seminar