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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 mlopes@msde.state.md.us, 410-767-0221 Jeff Proulx, MBA, SNA Supervisor, Food & Nutrition Services Washington County Public Schools ProulJef@wcps.k12.md.us, 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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