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GOVERNMENT OF PUDUCHERRY

GOVERNMENT OF PUDUCHERRY. DIRECTORATE OF SCHOOL EDUCATION. GOVERNMENT OF PUDUCHERRY. MID-DAY MEAL SCHEME SHRI RAJIV GANDHI BREAKFAST & EVENING MILK SCHEME. GOVERNMENT OF PUDUCHERRY. MID-DAY MEAL SCHEME. SCHOOLS COVERED UNDER MID-DAY MEAL.

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GOVERNMENT OF PUDUCHERRY

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  1. GOVERNMENT OF PUDUCHERRY

  2. DIRECTORATE OF SCHOOL EDUCATION GOVERNMENT OF PUDUCHERRY MID-DAY MEAL SCHEME SHRI RAJIV GANDHI BREAKFAST & EVENING MILK SCHEME

  3. GOVERNMENT OF PUDUCHERRY MID-DAY MEAL SCHEME

  4. SCHOOLS COVERED UNDER MID-DAY MEAL

  5. ENROLLMENT - PRE PRIMARY TO XII STDGOVT/GOVT AIDED SCHOOLS

  6. ENROLLMENT – CLASSES I TO VIII STD. Teacher-Student ratio in Govt. – 1 : 21

  7. INNOVATIVE INTERVENTIONS FOR ENROLMENT,RETENTION AND GENDER EQUALITY

  8. MANAGEMENT STRUCTURE FOR THE IMPLEMENTATION OF MIDDAY MEAL SCHEME SECRETARY TO GOVERNMENT (EDUCATION) DIRECTOR OF SCHOOL EDUCATION CEO, PUDUCHERRY CEO, KARAIKAL CEO, MAHE DELEGATE TO DSE YANAM ALL HEADS OF INSTITUTIONS MAHE IN-CHARGE CENTRAL KITCHEN & ALL HEADS OF INSTITUTIONS, YANAM DIS-I DIS-II DIS-III DIS-IV DIS-V DIS-I DIS-II IN-CHARGE CENTRAL KITCHENS, SCHOOL CANTEEN CENTRES & ALL HEADS OF INSTITUTIONS IN-CHARGE CENTRAL KITCHENS, SCHOOL CANTEEN CENTRES & ALL HEADS OF INSTITUTIONS

  9. MID-DAY MEAL SCHEME - COVERAGE

  10. DIET SCALE (AS RECOMMENDED BY DIETICIANS OF HEALTH DEPARTMENT)

  11. Weekly Menu

  12. MID-DAY MEAL - INFRASTRUCTURE C.K. Shanmugapuram Non I.B.R Boilers

  13. NUMBER OF CENTRAL KITCHENS AND SCHOOL CANTEEN CENTRES LOCATED IN EACH REGION

  14. NUTRITIONAL VALUE PER DAY / STUDENT

  15. COSTING SHEET – PRIMARY/ UPPER PRIMARY

  16. PER CAPITA EXPENDITURE PER STUDENT 2011-12

  17. PERSONNEL ENGAGED FOR COOKING / CLEANING / TRANSPORTATION

  18. SUPERVISION

  19. BEST PRACTICES • Mid-day meals is being prepared in modernized central kitchens. • The diet articles are procured from the co-operative institutions only. • Implemented directly by the Department of School Education. • Guidelines for effective implementation issued. • The Nodal officers / Inspecting Officers closely monitor the implementation of the scheme to ensure zero error. • All the students are provided with a Health Card • The height and weight of the students are regularly recorded in the schools to monitor the improvement. Former Education Minister, Kerala visited the Central Kitchen to observe the cooking process

  20. ADVANTAGES OF CENTRAL KITCHENS • Quality of food ensured • Hygienically prepared • Burden on teachers reduced • Monitoring of required materials easier L.P.G Based Central Kitchen - Shanmugapuram

  21. MID-DAY MEAL - HIGHLIGHTS Daily Menu – 130/160 grams of Rice, Sambar with Vegetable Poriyal.

  22. A DAY IN THE KITCHEN Kitchen opens at 6.00 a.m – Kitchen In-charge distributes the diet articles for the day’s cooking. The Boilers are activated. Washing of Rice and Cutting of Vegetables. Cooking of Rice. Preparation of Sambar. • Boiling of Dhall. • Addition of Tamarind, Condiments and Vegetables. Preparation of Porial (dry subji). • Boiling of Vegetables. • Addition of Condiments. Preparation of Boiled Egg (on Egg day). • Boiling of Egg. Cooked Food is filled in the containers. Transportation of Cooked Meals. • Rice, Sambar and Porial filled in the separate Stainless Steel containers (each vessel can cater to100 – 150 students). • Transportation of Vessels through Trucks and Mini-Trucks in the designated routes to the assigned schools (average of 8 – 10 schools by a vehicle). • Collection of empty vessels from the schools back to the kitchen for washing. Washing of Cooking Vessels and the Kitchen Premises. Closing of Kitchen by 3.00 p.m

  23. BUDGET ALLOCATION UNDER STATE PLAN * Expenditure upto January 2012

  24. ALLOCATION UNDER CSS * Upto 31.12.2011 (Opening Balance – 104.75 + 339.69 = 444.44)

  25. FUTURE PROGRAMMES

  26. Requirement of Funds’ 2012-13

  27. CENTRAL KITCHEN - KURUSUKUPPAM Feeding strength – 12500 Students / day Schools covered – 55 Schools Fuel used – Diesel PREPARATION OF PORIYAL (SUBJI)

  28. CENTRAL KITCHEN - SHANMUGAPURAM ACTIVATION OF BOILER COOKING AREA

  29. CENTRAL KITCHEN - SHANMUGAPURAM VEGETABLE CUTTING VEGETABLE CUTTING

  30. CENTRAL KITCHEN - SHANMUGAPURAM SAMBAR PREPARATION SUBJI PREPARATION

  31. CENTRAL KITCHEN - PILLAICHAVADY RICE WASHING RICE – COOKING

  32. TRANSPORTATION OF COOKED MEALS

  33. STUDENTS TAKING MID-DAY MEAL IN SCHOOLS

  34. MHRD, PARLIAMENTARY STANDING COMMITTEE VISIT – JANUARY 2008 Central Kitchen ,Kurusukuppam

  35. IMPACT OF MID-DAY MEAL SCHEME

  36. SHRI RAJIV GANDHI BREAKFAST SCHEME - COVERAGE

  37. DIET SCALE NUTRITIONAL VALUE

  38. COSTING – 2011-2012 (In Rupees)

  39. STUDENTS TAKING MILK AND BISCUITS IN SCHOOLS

  40. NUTRITIONAL VALUE

  41. COSTING OF MILK (in Rs.)

  42. THANKS

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