Planning a Healthy Cuisine for Kids Seminar

1. Planning a Healthy Cuisine for Kids Seminar Strategies for Implementation

2. Trainer’s Manual • Designed for the training team • A “turn-Key” job for implementing a seminar- • Lessons complete with teaching aids • Objectives, topics, teaching notes, activities • Materials, Supplies, transparencies • Resources • Lessons may be used as written or modified

3. ResourcesHealthy Cuisine for Kids Seminar • Participant’s Manual and Culinary Manual • Designed for the food service assistant (FSA) • Videos • On the Road to Professional Food Preparation • Healthy Cooking for Kids • Culinary Techniques for Healthy School Meals • Revised USDA Recipes for Schools and Child Care

4. Goal The goal of this session is to prepare HCK seminar participants to plan and conduct a HCK workshop for food service assistants (FSA) who prepare and serve meals and snacks in schools and/or child care facilities.

5. Healthy Cuisine for Kids Seminar Design • Lesson Overview • Demonstration • Culinary Laboratory • Presentation of products • Evaluation of products including taste testing

6. The Training Team • Criteria for trainers • They know • Program requirements • Nutritional needs of customers • Healthy food preparation techniques • They are prepared, motivating, facilitating, and successful • They value the team approach

7. The Training TeamChild Nutrition Professionals

8. The Training TeamPrepared • Understands seminar design • Uses resources effectively • Gets ready for the seminar • Knows child nutrition programs • Understands adult learners • Involves learners • Participates in team meetings

9. The Training TeamMotivating • Has credibility with learners • Understands adult learners’ needs and adapts lessons to needs • Cares about subject and learner • Uses a variety of teaching strategies • Presents information in orderly fashion

10. The Training TeamFacilitating • Makes training work for everybody • The quiet type, the chatterbox, the side tracker, the star student type • Uses facilitation skills, such as • Greets and welcomes participants • Uses body language that is open and welcoming • Arranges training room to meet needs of learner

11. The Training TeamSuccessful • Plans the seminar • Uses HCK Lessons creatively • Conforms to program policies • Suggests some follow-up activities

12. Set goal Plan budget Seminar location Sets dates and times Arrange lodging Prepare seminar materials Select trainers Train team Identify participants Promote the seminar Register participants Commodity and grocery needs Plan evaluation and follow-up Project Activities Checklist

13. Budget Projections I. Development II. Implementation • Instructional material • Print and AV • Food and supplies • Shipping • Training team • Seminar site rental III. Evaluation and Follow-up

14. Master Planning Checklist • Plan and track tasks • Tasks to be done • Person responsible • Time to be completed • Completion • Begin plans at least 6 months before training

15. Preparation Checklist Begin at least 4 months before seminar • Contains contact information • Provide greater detail than Master Planning • Identifies tasks and dates to be completed • Identifies persons responsible for tasks • Tracks progress

16. The Training TeamExpectations • Deliver the lessons in Trainer’s Manual • Encourage participant involvement • Be available to participants • Honor beginning and ending times • Create a positive training environment

17. Training Team • Team Assignment Sheet • Set up day • Seminar days • Job Descriptions • Responsibilities

18. Seminar Coordinator Team Leader • Major responsibilities • Plan, coordinate, and evaluate training • Provide Lesson Overview • Child Nutrition Professional • Specialist in nutrition or food service management

19. Food Service ManagementSpecialist • Assists Seminar Coordinator • Major responsibilities • Liaison between classroom and lab • Assists chef in directing and coaching participants • Child Nutrition Professional • Specialist in nutrition or food service management

20. Chef • Major responsibilities • Plan and direct culinary lab • Conduct demonstrations, product evaluation, and taste testing • Chef and culinary arts instructor or food service specialist with culinary arts training

21. The Lab Assistant • Primary responsibilities • Assists training team • Assists Chef and Food Service Management Specialist in culinary lab and demonstrations • Food Service Assistant • Desirable to have person who is employed in the facility

22. Demonstrations • Introduce new skills and preparation techniques for each lesson • Are presented before participants begin lab assignments for the lesson • Are an effective strategy for visual learners • May be introduced with a video related to the lesson

23. Suggestions for Effective Demonstrations • Prerequisites of a good lecture demonstration • Checklist of supplies and materials needed • Checklist of set-up tasks • Schematic of a demonstration work table • Reminder to arrange for utilities

24. Demonstration Outlines • Provided for each lesson • Planned collaboratively • Organized by • Topics to cover • Materials needed • Main activities to be demonstrated • May show video prior to demonstration

25. Setting up Training Session A check-list that considers Meeting room, participant’s needs, trainer’s needs, and special program needs

26. The Culinary Laboratory • Model teamwork in the culinary lab • Training team • Direct and coach participant teams • Divide participants into teams of four • Prepare and post team rosters • Explain team assignments for each lesson

27. Food and Equipment Lists • Grocery list • List items needed in culinary lab and demonstrations • Organized to make shopping easy • Based on tested recipes • Equipment list • Reflects equipment and supplies needed for culinary lab and demonstrations

28. Product Evaluation • Sample forms based on lessons • Trainers explain product evaluation to participant team • Participants evaluate products • Trainers emphasize need to evaluate products in child nutrition programs • Participants encouraged to involve students/children in taste-testing

29. Taste Testing Procedure How to organize taste test Sample survey for elementary grades

30. Positive Media Relations Be proactive Keep media informed Invite media for meals

31. Seminar Evaluation In the end is the beginning Use seminar evaluation to make improvements for next training session.

32. Celebrate Certificates Continuing education Congratulations!

33. Summary • This session • has reviewed the foundation elements to be considered in effective training • has provided the strategies for implementing a HCK Seminar • has shared with you checklists and forms for planning and conducting a HCK Seminar