Planning a Healthy Cuisine  for Kids Seminar Strategies for Implementation
 
Resources Healthy Cuisine for Kids  Seminar <ul><li>Participant’s Manual and Culinary Manual </li></ul><ul><ul><li>Designe...
Goal The goal of this session is to prepare HCK seminar participants to plan and conduct a HCK workshop for food service a...
Healthy Cuisine for Kids  Seminar Design <ul><li>Lesson Overview </li></ul><ul><li>Demonstration </li></ul><ul><li>Culinar...
The Training Team <ul><li>Criteria for trainers </li></ul><ul><ul><li>They know </li></ul></ul><ul><ul><ul><li>Program req...
The Training Team Child Nutrition Professionals Seminar Coordinator Food Service Management  Specialist Chef Laboratory As...
The Training Team Prepared <ul><li>Understands seminar design </li></ul><ul><li>Uses resources effectively </li></ul><ul><...
The Training Team Motivating <ul><li>Has credibility with learners </li></ul><ul><li>Understands adult learners’ needs and...
The Training Team Facilitating <ul><li>Makes training work for everybody </li></ul><ul><ul><li>The quiet type, the chatter...
The Training Team Successful <ul><li>Plans the seminar  </li></ul><ul><li>Uses HCK Lessons creatively </li></ul><ul><li>Co...
Project Activities  Checklist <ul><li>Set goal </li></ul><ul><li>Plan budget </li></ul><ul><li>Seminar location </li></ul>...
Budget Projections <ul><li>I.  Development </li></ul><ul><li>II. Implementation </li></ul><ul><ul><li>Instructional materi...
Master Planning Checklist <ul><li>Plan and track tasks </li></ul><ul><ul><li>Tasks to be done </li></ul></ul><ul><ul><li>P...
Preparation Checklist <ul><li>Begin at least 4 months before seminar </li></ul><ul><li>Contains contact information </li><...
The Training Team Expectations <ul><li>Deliver the lessons in Trainer’s Manual </li></ul><ul><li>Encourage participant inv...
Training Team <ul><li>Team Assignment Sheet  </li></ul><ul><ul><li>Set up day </li></ul></ul><ul><ul><li>Seminar days </li...
Seminar Coordinator <ul><li>Team Leader </li></ul><ul><ul><li>Major responsibilities </li></ul></ul><ul><ul><ul><li>Plan, ...
Food Service Management Specialist <ul><li>Assists Seminar Coordinator </li></ul><ul><ul><li>Major responsibilities </li><...
Chef <ul><li>Major responsibilities </li></ul><ul><ul><li>Plan and direct culinary lab </li></ul></ul><ul><ul><li>Conduct ...
The Lab Assistant <ul><li>Primary responsibilities </li></ul><ul><ul><li>Assists training team  </li></ul></ul><ul><ul><li...
Demonstrations <ul><li>Introduce new skills and preparation techniques for each lesson </li></ul><ul><li>Are presented bef...
Suggestions for Effective Demonstrations <ul><li>Prerequisites of a good lecture  </li></ul><ul><li>demonstration </li></u...
Demonstration Outlines <ul><li>Provided for each lesson </li></ul><ul><li>Planned collaboratively </li></ul><ul><li>Organi...
Setting up Training Session A check-list that considers Meeting room, participant’s needs, trainer’s needs, and special pr...
The Culinary Laboratory <ul><li>Model teamwork in the culinary lab </li></ul><ul><ul><li>Training team </li></ul></ul><ul>...
Food and Equipment Lists <ul><li>Grocery list </li></ul><ul><ul><li>List items needed in culinary lab and demonstrations <...
Product Evaluation <ul><li>Sample forms based on lessons </li></ul><ul><li>Trainers explain product evaluation to particip...
Taste Testing Procedure <ul><ul><li>How to organize taste test </li></ul></ul><ul><ul><li>Sample survey for elementary  </...
Positive Media Relations <ul><li>Be proactive </li></ul><ul><li>Keep media informed </li></ul><ul><li>Invite media for mea...
Seminar Evaluation In the end is the beginning Use seminar evaluation to make improvements for next training session.
Celebrate <ul><li>Certificates </li></ul><ul><li>Continuing education </li></ul><ul><li>Congratulations! </li></ul>
Summary <ul><li>This session </li></ul><ul><ul><li>has reviewed the foundation elements  to be considered in effective tra...
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Planning A Healthy Cuisine

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Planning A Healthy Cuisine

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