a statewide partnership - schoolnutrition.org · title: affiliation or financial disclosure author:...

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA

A Statewide Partnership

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA

Today’s Presenters

Deana Hildebrand, RDN, SNS

• Oklahoma State University

Tiffany Poe, CEC


Cass Ring, CHES



Partnership

Industry Chef Educators

LEAs


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

cookingforkids.ok.gov


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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