Farm to School Institute: Cooking in the Classroom


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An introduction to cooking in the classroom with Brittany Wager of ASAP.

Growing Minds' Farm to School Institute, November 10th 2012, UNC Asheville's Sherrill Center

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  • What will the class set up be? Will the students be working on desks or tables? How long can the class last? If the chef arrives early to set up will he/she be disrupting anything important? Do students have any allergies? Recruit a parent or community member to help during the cooking class. Ask them to remain in the room. Do you want kid’s hands to be washed ahead of time? Is there any information you hope the teacher will cover ahead of time or after the class?
  • Prepare for things to get messy and bring plenty of paper towels. Keep handles of pans, pots, etc pointed towards the center of the stove or table. Teach children how to handle and hold knives safely! If the children are 5 or younger, bring plastic knives or butter knives to cut soft foods. There should be at least 1 adult per 8 children for adequate supervision.
  • Farm to School Institute: Cooking in the Classroom

    1. 1. Brittany WagerProgram Coordinator
    2. 2. Why is cooking part of farm toschool?
    3. 3. Creating positive experiences with fresh, healthyfood through connections to local food and farms
    4. 4. Growing Minds• Cooking Train chefs, community cooks, and teachers (Best practices guide)• Connect chefs and community cooks with schools and teachers• Help chefs and teachers source and feature local food• Provide food stipends and cooking equipment• Offer children’s books to check out, recipes, curriculum connections• In 2011 ASAP coordinated 30 chefs and community volunteers to work with 53 teachers and more than 1,000 students.
    5. 5. Chef-Teacher Communication• Chef and teacher responsibility• Logistics - schedules, set up, materials/equipment, allergies• Goals and Classroom Connections• Recipe – seasonal, developmentally appropriate• Recruit extra hands
    6. 6. Communication with ChefsKey Questions:Logistics: When? How muchtime? How many kids? Setup?Determine the recipetogetherProvide the recipe and farminformation ahead of timeCommunicate your goalsAsk about the chef’s goalsand expectations
    7. 7. Tips for Selecting Recipes for Children Are the hands-on skills age and developmentally appropriate? Do you have access to needed equipment? Does the recipe connect with children’s interests or classroom projects? Does the recipe promote healthy food choices?  Does the recipe feature seasonal and local products children can find in the garden, on a local farm, or in the grocery store? Is the recipe affordable for all families, and does it use familiar ingredients they have at home?
    8. 8. Introducing Recipes to Children  Write the recipe on the board, including farm names  Have examples of ingredients in their raw form  Show the kids the equipment and explain the use Read the recipe aloud, discussing each step Discuss rules and/or safety considerations and have children identify these for specific steps Include all children in the clean-up process!
    9. 9. Safety Tips
    10. 10. Connecting with Curriculum Talk about fractions and parts of a whole. What parts of a plant are edible? Write a review of the recipe. Have a taste test of different varieties.
    11. 11. How to Connect Cooking Classes with Local FoodExamples: ASAP Get Local • Program • Farmer Visits / Information •Correspondence: Letters to the farmer, farmer interviews•
    12. 12. Farmer Profiles
    13. 13. Questions? Brittany Wager ASAP Growing Minds Program Asheville, NC (828) 236-1282