background: how to set up a successful cooking school ...€¦ · • the cooking schools were...
TRANSCRIPT
Background:
In summer 2011, the West Virginia Office of Child Nutrition partnered with county school districts to conduct cooking schools to teach “From Scratch and Kid-Friendly” recipes.
• The objective was to greatly reduce use of processed foods in cafeterias.
• Two 1-day workshops were conducted, training about 120 people total.
Building on that successful model, in summer 2014, the American Dairy Association Mideast partnered with the West Virginia Office of Child Nutrition to hold cooking schools using new, innovative breakfast recipes created by the National Dairy Council.
• The recipes fit into the “From Scratch and Kid-Friendly” requirements.
• The cooking schools were focused on breakfast due to the Feed to Achieve Law in West Virginia.
How To Set Up a Successful Cooking School:1. Obtain funding for the cooking school (West Virginia scratch training was funded by West Virginia
Department of Education Office of Child Nutrition).2. Contact your local Dairy Council for possible support.3. Select the National Dairy Council School Breakfast and other “kid-friendly” recipes.4. Select training locations. 5. Meet with the local foodservice vendor to plan for new food ingredients required for training. 6. Order necessary equipment and ingredients.7. Send invitations to all districts.8. Train the cooks and provide USB flash drives with recipes and tools to enable them to conduct
additional trainings in their districts.9. Measure implementation and results.
Results:• 50 of the 55 county school districts in West Virginia were trained in the “From Scratch and Kid-Friendly”
cooking schools. • Participants learned how to use USDA standardized scratch, kid-friendly recipes, the importance of fresh
ingredients and how to order them, how to use new equipment and time management techniques. • Those trained returned to their counties and trained the other cooks in their school districts.• The partnership led to continued popularity of the cooking schools and increased breakfast participation. • Partnerships will continue to be important in future trainings to help schools stay innovative and meet their
objectives of serving great tasting and on-trend food to their students.
Cooking Schools: “From Scratch and Kid-Friendly”
AUG SEPT OCT NOV DEC JAN FEV MAR APR MAY JUN
%Breakfast Participation 2011-2012 %Breakfast Participation 2012-2013%Breakfast Participation 2013-2014 %Breakfast Participation 2014-2015
28.2130.00 30.13 30.17 30.24 29.86 29.32 29.77
35.9937.77
41.23
51.53 52.27 52.37 52.78 52.55 53.5955.64
53.46 52.83 58.2259.55
64.9367.50 66.62 66.75 66.83 66.93 66.36 65.75 64.94
60.75 61.18
0.00
10.00
20.00
30.00
40.00
50.00
60.00
70.00
80.00
SY 2014
% Breakfast Participation
% Percentage Needy
% Lunch Participation
SY 2004
SY 2005
SY 2006
SY 2007
SY 2008
SY 2009
SY 2010
SY 2011
SY 2012
SY 2013
Recipes and Resources:School Breakfast Recipes: www.nationaldairycouncil.org/ChildNutrition/Pages/NutritionBreakfast.aspx Peggy Lee: [email protected]
West Virginia Department of Education Office of Child Nutrition: https://wvde.state.wv.us/child-nutrition/ Kristy Blower: [email protected]
American Dairy Association Mideast: www.drink-milk.com Sharon Maynard: [email protected] Tracy Enslen: [email protected]
West Virginia Office of Child Nutrition Drives Breakfast Participation with Scratch Cooking Partnerships
Brought to you by: West Virginia Office of Child Nutrition, West Virginia County Schools, American Dairy Association Mideast and National Dairy Council®.
Office of Child NutritionPublic Schools Only
©2015 National Dairy Council®. All rights reserved.