culinary training supports hhfka meal pattern implementation · training accept change culinary...
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Culinary Training Supports HHFKA Meal Pattern
Implementation
Annual National Conference SNA Boston, MA
Monday, July 14, 2014, 3:30pm
Megan Lopes, MPH Maryland State Department of Education
Jeff Proulx, MBA, SNS Washington County Public Schools
Learning Objectives
Describe the components required to develop and implement a HHFKA meal pattern focused culinary skills training program.
Identify methods to integrate production planning, effective
training techniques and HHFKA meal pattern menu items into a five- day culinary skills training format.
Describe the best strategies for sustaining a long-term effective culinary training program to support implementation and acceptance by students of the HHFKA meal pattern foods.
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Maryland 3
Vision 4
Culinary Skills Training in Maryland
Projects Description
Prior to 2011
- LEA initiatives - Maryland School Nutrition
Association (MSNA) training
Cook Smart (SY 12-13)
- Team Nutrition grant - 4 LEAs - culinary boot camps
HHFKA Culinary
Training (SY 13-14, 14-15)
- HHFKA training grant - statewide initiative - 6 to 7 culinary boot camps
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Development: HHFKA Culinary Training
Production Planning Knife Skills Vegetable Cookery Salads & Dressings Whole Grains Seasoning & Flavoring
Presentation Sodium Reduction Whole-Grains Smart Lunchrooms Taste Testing Training Techniques Real World Application
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Implementation: HHFKA Culinary Training
Partnerships Restaurant Association of Maryland Chefs Host Boot Camp LEAs
Pre and Post Boot Camp Activities
Monitoring and Evaluation
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Culinary Skills In Practice - WCPS
Did we utilize food safety training? 100% of staff have earned Serv-Safe certification Staff receive additional follow-up training on HACCP
utilization and monitoring Yet we continue to serve box to oven products
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Culinary Skills In Practice - WCPS
Rise to the challenge
Meet the 10 year sodium requirements Develop recipes to meet all of the subgroup requirements of
the new meal pattern Reduce prevalence of childhood overweight and obesity Meet student acceptance!
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Culinary Skills In Practice - WCPS
Remember when we used to cook real food?
• Want to do more • Admit to needing the
skills • Have the ability to
learn
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Become a Catalyst for Local Economic Development
Procure raw products from your local suppliers Growth of Farm to School programs Additional labor hours needed results in greater
wealth for staff Keep federal reimbursement dollars in your
community
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Opportunities
Teaching kids to enjoy
different flavor profiles and to try fresh products
Skills for taste testing Assessment of testing
results
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Opportunities
Skill development needed at district level in recipe development
How to use the Food Buying
Guide Community Chef Can you support a chef on
staff?
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Leadership
Support of senior staff Support for all CN initiatives Superintendents, Principals,
Teachers
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Evaluation Results
Production Planning Presentation
Self-Efficiency
Role Model Team Building Training Accept Change
Culinary Skills
Vegetable Cookery Salads and Dressings Soups Beans Grains Meats
“Go for it. It is a rewarding
opportunity. You have the opportunity to learn as well as teach.”- Chef
“They loved the program it encouraged
them to want to make and serve better food to our students. They realize that they can get it done with the right skill set.” - Food Service Director
“No matter what your skill level, you
can learn from boot camp. Even if you only learn a few basic skills, confidence will improve and I feel that you come away with a better attitude about your personal abilities.”- Participant
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Considerations for Culinary Training 16
Curriculum
Kitchen Manager
Recipes
Chefs Training Partnerships
Sustainability 17
Leadership Continuous training and
technical assistance
On-going monitoring and evaluation
Adapting changes
Activity
Real World Application
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Questions and Answers 19
Contact Information
Megan Lopes, MPH Staff Specialist Maryland State Department of Education [email protected], 410-767-0221 Jeff Proulx, MBA, SNA Supervisor, Food & Nutrition Services Washington County Public Schools [email protected], 301-766-2893
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Evaluate this session online.
Visit onthego.schoolnutrition.org on your cell phone’s browser.
Click the “Evaluate Your Sessions” link.
THANK YOU!
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