A Statewide Partnership - schoolnutrition.org · Title: Affiliation or Financial Disclosure Author:...

A Statewide Partnership

Today’s Presenters

Deana Hildebrand, RDN, SNS

• Oklahoma State University

Tiffany Poe, CEC

Cass Ring, CHES

Partnership

Industry Chef Educators

Change the paradigm of

school nutrition in Oklahoma to

better meet school meal outcomes.

The Challenge

Where were school nutrition staff starting?

• Didn’t value the change

– Making changes to meet federal

regulations

• Felt unsupported by school

“community”

– Negative perceptions of food

• Lack time and staff to make

changes

– No experts to provide training

And what about our customers?

• Students:

– Want food that is “cooked”

– Like salad bars

• Parents:

– Child is hungry; says food doesn’t

taste good

• Teachers & administrators

– Don’t eat school meals due to price

– Think school nutrition staff does a

good job

1. Increase access to freshly prepared foods

2. Increase participation

3. Improve public perception

Desired Outcomes

3 Phase Approach

1. Culinary Skill

Development Training

2. Culinary Management

Training

3. On-site chef

consulting

Supporting Strategies

• Smarter Lunchrooms

• Community, student and

family engagement

• School Wellness Policy

• Training website

THE CHEF’S ROLECulinary Perspectives

THE CHEF’S ROLESummer Skills Training

Skills Training Structure

✓ 3 Day Intensive ☺✓ Lots of Hands on Training✓ Topics that Excite &

Matter!

✓ Culinary Experience✓ Industry Standards✓ Combining the Best✓ Bringing Folks to the

Table✓ Chef Perspectives✓ Mise En Place ☺

THE CHEF’S ROLE

✓ Culinary Educators✓ Premium Training Package✓ Fast Paced Interactive✓ Culinary School

Experience✓ Tools and Resources✓ Fun and Fresh ☺

Skills Training

✓ Fresh Fruits and Veggies Tastings

✓ Whole Grains and Cookery

✓ Vegetable Cookery✓ Nutritional Standards

✓ Knife Skills and Safety✓ SN Sanitation ☺

Training Topics

✓ Flavor Profiles✓ MISE EN PLACE

TRAINING✓ Using Herbs and Spices✓ Professionalism✓ Mind-Set for Success✓ Anatomy of a Recipe

Training Topics

✓ Sensory Training✓ Taste Testing 101✓ Smarter Lunchrooms✓ Salad Bar 101✓ Recipe Tasting✓ Market Basket

Competition✓ Lots of Kitchen Time ☺

Training Topics

THE CHEF’S ROLEConsulting Phase

Structure and Overview

✓ 7-9 Months of Contact

✓ Customized for Each District

✓ 5 Focus Areas

5 Focus Areas

MENU PLANNING SERVICE ENVIRONMENTFACILITIES MANAGEMENTSMARTER LUNCHROOMSSTAFF AND LABOR DEVELOPMENT

Deliverables✓ School Surveys

(Parents, Teachers, Students)

✓ Chef Survey

✓ Menu Assessment✓ ACTION PLAN

✓ Site Visits✓ Final Chef

Reports☺

✓ TEAM ✓ Content Experts✓ Equipment

Consulting✓ Equipment

Scholarships✓ Organizational

Management

Focus Areas

✓ Administrative Buy-In ✓ Measurable Results✓ Future Goals✓ Additional Training✓ Industry-Like

Experience ☺

District Success

CULINARYManager Training

✓ Menus of the Future✓ Marketing Your

Program✓ Fast Paced Interactive✓ Adv. Whole Grain

Conversations✓ 2017 Food Trends✓ MEP for MANAGERS

Training TOPICS

✓ Procurement Insights✓ LOCAL FOOD

CONVERSATIONS✓ Understanding GenZ✓ TASTE TESTING 2.0✓ Mind-Set for Success

Training TOPICS

Statewide Relationships

• Certified Healthy Schools

– Applicants select activities and

policies that are currently offered

by their school in each of the

eight categories of coordinated

school health categories.

• Cooking for Kids serves as a

resource for schools to meet

requirements

• Certified Healthy Schools are

eligible to apply incentive grants

• Tobacco Settlement Endowment

Trust (TSET)

• Healthy Schools Incentive Grants

– Schools must have Certified Healthy

School status

– Eligible grantees must implement

health-promoting policies

• TSET Sample Wellness Policy

– Cooking for Kids can assist schools

with meeting several wellness policy

standards

Statewide Relationships

Wellness Policy: Training

Wellness Policy: Nutrition and Healthy Food Promotion

Wellness Policy: Farm to School

• Collaborate with OK Farm to

School program

• Skill Development Training

– Knife skills

– Vegetable Cookery

• Culinary Management Training

– Local food sourcing panel

• Chef Consultation

– Salad bars

– Recipe development

cookingforkids.ok.gov

• Resources

– Cafeteria

• Culinary

• Nutrition and Menu Planning

• Funding and Grants

– Teachers

• Nutrition Education

– Parents

• Nutritious Meals at Home

• Recipes

– Cafeteria

– Family

Measuring Progress: Readiness for Change

• We want to do “something positive.”

• Valued the change– Healthier food healthier students better academic performance

• Acknowledged leadership’s efforts to assist with change

• Acquired new skills

• Desired more training from chefs applying skills to job

• Concern about students acceptance of food

Measuring Progress: Reach

• 30, 3-day culinary training sessions

– 18 scheduled for Summer 2017

– Meets USDA professional standards for child

nutrition professionals

• 576 school nutrition professionals trained

– Representing 142 school districts

• 27 chef consults

– Approximately $450,000 total value to school

districts.

– Potential to positively impact 53,233 students’

food choices at school

Measuring Progress: Culinary Skill Knowledge & Practice

Measuring Progress: Freshly Prepared Foods

Measuring Progress:Smarter Lunchroom Strategies

Questions?

PROFESSIONAL STANDARDS CODE

• This session provides one (1) CEU

– Key Area 1: Nutrition

A Statewide Partnership - schoolnutrition.org · Title: Affiliation or Financial Disclosure Author:...

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