Project for FN 358 -- students were expected to create a facility that specialized in certain diets. Our project catered to low-income pre-diabetic/diabetic children.

1. ADRIENNE VELASQUEZ, TERRANCE TANG, JULIE
CYHANIUK, MERISSA TRAN
FKC Training

2. Components
● 3-step process:
○ Orientation
○ Observation and Tour
• Follows orientation
○ Hands-On Training
• 4 meals assisted and closely supervised by existing
staff
● Done in cohorts specific to camp term
○ Separated by first ½ of summer and last ½ of summer
○ Promotes symbiosis and integrity
• Supports culture of the camp

3. Assessment
● 2 Types
○ Done throughout training
• Reaction Assessment
• Done by anonymous survey completed online
• How the employee reacts to organization
• How the employee feels about the facility
• Whether or not the training session was helpful or worth their
time
• What they think will help improve training
• Learning Assessment
• Evaluates skill level and knowledge of employee
• determine how much attention the employee may/may not
need
• Assesses their improvement and expansion of knowledge

4. Orientation
● Paperwork
○ Verifying Food Handler’s Certification
● Informational video
○ Includes the basics of the Program
○ https://www.youtube.com/watch?v=tDf6IL1pplM&hc
_location=ufi
○ Embedded review
• Learning assessment
• Measures their retained knowledge of the Mission
Statement, Culture, Goals, and Personal Hygiene
● Distribution of uniforms
● Scheduling of Hands-On Training

5. Tour of Our Facility / Observation
● Tour: Organization of Vicinity
○ Highlights areas such as:
• MSDS location
• Employee Storage
• Flow of Food/Vicinity
● Observation:
○ Staff are able to observe existing staff in order to
understand the dynamics of the facility
● Reaction Assessment
○ Done at the end to view insight/feedback about the organization and if
they were receptive to overview/training

6. Hands-On Experience
● Learning Objectives
○ Staff will be able to navigate the kitchen with ease
○ Staff will be familiarized with designated areas for:
• food storage
• preparation
• informational documents
○ Staff will learn appropriate times for:
• preparation
• cooking
• serving

7. Hands-On Experience
● Parent’s Information Meetings
○ New staff will be assisted by veteran staff in producing
a meal for the parents of the children from start to
finish
• Will be separated by task
• preparation
• cooking
• serving
• cleaning
• Must complete 4 sessions (meals) of hands-on
training before their assigned camp session
• allows training in all 4 sections
• Given learning assessment by supervisor