Cooking in the Classroom

1. Cookingin the Classroom Welcome! Presented by Partner: California Department of Education Nutrition Services Division

2. Overview • Planning • Cooking • Connecting with the Curriculum • Sharing of Resources

3. What percent of students cook for themselves?

4. Benefits of Classroom Cooking • Vehicle for standards-based nutrition and health education • Cross-disciplinary and subject-specific skill development: - Motor Skills - Language Arts - Mathematics - Socialization - Science - Social Studies/Cultures • Students become familiar with new foods • Kids love it

5. Reading Cooking Mathematics Writing Art Science Social Studies Health Physical Education School to Career Socialization Technology Apple Example

6. Planning • What style of classroom cooking you will use?

7. Planning Choose a Classroom Cooking Style • Demonstration • Single portion • Cooperative groups • Cooking station

8. Planning Preparing for Classroom Cooking • Students • Recipes • Equipment • Food

9. Students • Preschool • Early Elementary • Upper Elementary • Middle and High School

10. Recipes • Consider skills for age and ability • Select format by age and reading ability • Keep many hands busy • “Read” recipe aloud before cooking

11. Recipes (continued) • Teach appropriate nutrition concepts • Be aware of food allergies – Parent letters • Be sensitive to religious beliefs and cultural backgrounds

12. Equipment • Base on recipe • Assemble in advance • Use cooking carts to simplify

13. Food • List and purchase in advance or as class project • Store at proper temperature • Wash the food with students assisting

14. Sanitation Handwashing • Demonstrate to students • Scrub hands and nails with soap and warm water for 20 seconds • Dry with clean paper towel • Remind to rewash as necessary

15. Sanitation Work Surfaces • Clean with hot, soapy water • Sanitize with 1 teaspoon of bleach in 2 of cups water • Wash and sanitize after contact with raw meat, fish, poultry or eggs

16. Safety-Knives • Demonstrate proper use • Cut toward table and away from hands • Saw back and forth • Do not attempt to catch a knife that drops • Have an adult cut round vegetables lengthwise to give a flat surface

17. Safety • Tape down cords • Demonstrate use of appliances • Use two potholders to remove hot foods from oven • Wipe floor spills immediately

18. Teach in Advance • Class grouping and cooking style • Sanitation including hand washing practice • Safety rules • Recipe basics • Practice reading • Discuss terms and directions • Demonstrate new cooking skills

19. Cooking Create and sample some Recipes • K - 1st: Butterfly Bites • 2nd - 3rd: Out of this Whirled Shake • 4th - 5th: Hip Hop Pocket Sandwich

20. Connecting with the Curriculum • For the grade you teach, identify how this cooking/food activity could be aligned or used to reinforce a standard for: • Health • English-language arts • Math • Science • Social studies

21. Sharing of Resources • Harvest of the Month Literature List • California Healthy Kids Resource Center • Cooking with Kids • Kids Cook Farm-Fresh Food • Kitchen Math Kit

22. Cookingin the Classroom Thank you! Partner: California Department of Education Nutrition Services Division This program was developed by the California Department of Education’s Nutrition Services Division, with funding from The California Endowment. Revisions were completed with funds from the California Department of Public Health, Network for a Healthy California, funded by the United Sates Department of Agriculture’s Supplementary Nutrition Assistance Program (formerly the Food Stamp Program). These institutions are equal opportunity providers and employers. In California, food stamps provide assistance to low-income households, and can help buy nutritious foods for better health. For food stamp information, call 1-877-847-3663. For important nutrition information visit www.cachampionsforchange.net