smarter meals, successful students: north carolina k-12 culinary … · 2017-07-07 · author: toni...

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA

Smarter Meals, Successful Students:North Carolina K-12 Culinary Institute

Listening, Learning, LeadingSusan Thompson, MS, RDN, LDN

Chef Cyndie Story, PhD, RDN, CC, SNS

Catherine Strohbehn, PhD, RDN, CP-FS

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA

Smarter Meals, Successful Students

The Listening, Learning, Leading Recipe included many key

ingredients:

• Directors’ inputs via survey of current practice and operation

• Genesis workshop with subject matter experts

• NC K-12 Culinary Institute workshops

• Teach It Forward resources

• Chef-inspired recipes


Today, we will discuss…

• Program Genesis and Key Ingredients

• Implementation Steps to Success

• Impact

• Lessons Learned

• The Future


Objectives for Today

At the end of the session, participants will…

• Understand the steps in developing and evaluating a state-wide

school meal program initiative

• Identify at least three quality meal improvement strategies

• Recognize benefits of the Teach It Forward approach


Vision – Smarter Meals, Successful Students

• Address concerns about lack of student acceptance of healthier

foods required by HHFKA

• Meet customers’ changing palettes

• Provide skills and knowledge to improve culinary proficiency and

image among school nutrition professionals


Vision – Smarter Meals; Successful Students

• Promote transformation from lunch lady to school chef

• Integrate school meal programs – NC Whole School, Whole

Community, Whole Child model

• Continue NC's prideful efforts to always provide assistance to

SFAs to achieve successful implementation of USDA regulations


NC K-12 Development Team

• Team Subject Matter Expertise in:

– Culinary Education

– Communication

– Curriculum

– Evaluation

– NC school meal operations


Program Genesis

In the beginning….

• Gathered baseline information via surveys and site visits:

– August 2015 - CNP Director survey sought to capture the following:

• Operations

• Production systems

• Recipes

• Equipment

– September 2015 – NC School visits


Genesis Workshop –September 2016

• Reviewed NC School Meal Operations Survey

• Y-Pulse research presentation:

– Trends in school meals

– Tomorrow’s Tastemakers

• Brainstormed transformational culinary program requirements

• Developed initiative name and tagline:

– Smarter Meals, Successful Students

– Listening, Learning, Leading


Genesis: Key Outcomes

North Carolina K-12 Culinary Institute

Key Outcomes:

• Managers only as Chef

Ambassadors - 24

• Small group activities

– 6 teams of 4

• 3 day curriculum

• Teach it Forward resources


Genesis: Key Outcomes

North Carolina K-12 Culinary Institute Key

Outcomes:

• Equipment package

• School chef apparel

• Evaluation – Pre and Post Workshop

– Measure confidence level

– What did you do?

– Who/How many did you teach?


Program Development

• Experiential learning style

curriculum– Know, Show, Do approach

• Custom, standardized recipes

– NC signature recipes

– To the pan/can

– Step by step instructions with photographs

– TIF resources


Program Development

• Teach It Forward Resource

• Premise of Know, Show, Do and Coach

• Short Sets

– 10 modules (15 minutes)

– Assigned Professional Standards Learning Codes

– Facilitator guide

– Format of No Time to Train

– Plan it! Teach it!

– Certificate of completion


Program Development

• Teach It Forward Resource

• Short Sets Additional Resources

– Educational videoclips

– Virtual audiovisuals

• VAVs

– Handouts


Implementation

• State Agency recruited and coordinated with host districts

• State wide Directors’ Preview May 2016

– Two day pilot of key concepts in a nutshell

• Kale Yeah! cheer

• Recruited Chef Ambassadors

• Chef led NC K-12 Culinary Institutes: June to August 2016


NC K-12 Culinary Institute

• Day One: Fundamental Skills

• Day Two: Nuts and Bolts

• Day Three: Going Beyond – Having Fun with It!



• Fundamental Skills

– Knife skills

– Chop and drop

– Blanching and steaming

– Weights and measures



Five Cook

Times…Five

Tastings!



• Nuts and Bolts

– Work schedules

– MPLH calculation

– Work simplification



• Nuts and Bolts

– What is quality food?

– Batch cooking emphasis

– Kitchen hacks – handout



• Nuts and Bolts

– Time standard activity – Learning Is Fun!



• Going Beyond – Having Fun with It!

– Merchandizing

– Marketing

– Communication

– Garnishing



TIF: Leading the way



Chef Ambassador Graduation Ceremony


Impact

• Director Preview – Pilot and feedback

• Pre – Post Administrator Culinary Institute Assessments

• Pre - Post Culinary Institute Assessments


Impact

• A total of 381 managers participated in the Institute.

– Participants completed online post-workshop evaluations about

their activities and initiatives during each of the subsequent

quarters (3) since attending the Institute.

• Q1: 380 respondents




TIF Topics Taught

57%

77%

47% 47% 49%

36%

57%53%

48% 47% 46%

38%

53%

41% 39%42% 43%

35%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

Batch cooking Knife skills Weights Measures Worksimplification

Communication

Q1 Q2 Q3


TIF Topics Taught

37%

44%

25%

18%

2%

35%

32%

20%

17%

5%

38%

26%

22%21%

8%

0%

5%

10%

15%

20%

25%

30%

35%

40%

45%

50%

Work schedules Knife types and care Garnishes Sampling techniques None

Q1 Q2 Q3


Why Topic was Selected: Personal Interest

2% 3% 4%1%

4% 5%

34%

44% 44%

63%

49%

40%

0%

10%

20%

30%

40%

50%

60%

70%

Q1 Q2 Q3

Not at all Very little Somewhat A great extent


Why Topic was Selected: Greater Sense of Confidence

1% 2%4%4% 3%

6%

40%

46%

43%

55%

50%

37%

0%

10%

20%

30%

40%

50%

60%

Q1 Q2 Q3



Why Topic was Selected: Greatest Perceived Need

1% 2% 3%3% 3% 4%

36%

41%39%

60%

54%

47%

0%

10%

20%

30%

40%

50%

60%

70%

Q1 Q2 Q3



Approach to Teaching

8%4%

7%

16% 17% 17%

76%79%

76%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

Q1 Q2 Q3

Do-it-yourself TIF lesson plans A mixture of both


Changes Made

Based on your participation in the NC K-12 Culinary Institute, which

changes did you make to your school meals program during the time

frame? (check all that apply)


Most Useful Equipment

• Digital thermometer

• Sunkist Sectionizer

• Cutting board

• Knife Sharpener


New Recipe Additions: Hot Entrée


New Recipe Additions: Cold Entrée


New Recipe Additions: Entrée Salads


New Recipe Additions: Hot Vegetable

Q1 Q2 Q3

Refried Beans Seasoned Pinto Beans Seasoned Black Beans

Seasoned Pinto Beans Seasoned Black Beans Seasoned Pinto Beans

Seasoned Black Beans Refried Beans Refried Beans


New Recipe Additions: Cold Vegetable

Q1 Q2 Q3

Broccoli Salad withCranberries

Romaine Salad Broccoli Salad withCranberries

Romaine Salad Broccoli Salad withCranberries

Romaine Salad

Spinach Salad Lettuce and Salsa Cup Spinach Salad


New Recipe Additions: Grains


New Recipe Additions: Lunchmates


New Recipe Additions: Fruit

Q1 Q2 Q3

Baked Pears Baked Pears Baked Pears

Crustless Apple Pie Crustless Apple Pie Tropical Apples

Tropical Apples Tropical Apples Blueberry Crisp


New Recipe Additions: Condiments


New Recipe Additions: Seasoning Blends


Fruit is Displayed in Attractive Bowls/Baskets

26% 26%24%

51%

40%42%

16%

21% 22%

5% 5% 6%

2%

8%6%

0%

10%

20%

30%

40%

50%

60%

Q1 Q2 Q3

Did not implement this concept Daily Weekly Biweekly Monthly


Sliced or cut Fruit Available


Individual Salads or Salad Bar Available


Reach

What is the total number of people you have taught during the

time frame using the NC K-12 Culinary Institute lessons

learned?


Reach

58%

65% 66%

9% 10%7%8%

6% 6%

10%

6% 7%

15%13%

15%

0%

10%

20%

30%

40%

50%

60%

70%

Q1 Q2 Q31 to 2 schools 3 to 5 schools 6 to 8 schools 9 to 11 schools More than 11 schools


Success of TIF

5%7% 7%

33%

38%

35%

45% 45%

50%

17%

10% 9%

0%

10%

20%

30%

40%

50%

60%

Q1 Q2 Q3

Not at all successful Slightly successful Moderately successful Very successful Extremely successful


Introducing the REAL Chef Ambassadors of NC

•Lisa Altman

•Kim Hurley


Lessons Learned

• Improve standardization of curriculum

• Use of TIF materials

• A little knowledge and the right tools

can make a difference

• Empowerment of staff is vital for

transformation to occur

• Management commitment is critical

– District Administrator only sessions


Next Steps

• Summer 2017 – 17 workshops in progress

• Summer 2018 – 10 workshops

• Summer 2019 – 10 workshops

• Goal: Over 1200 statewide chef ambassadors

• Take home NC signature recipes for parents and guardians


AFFILIATION OR FINANCIAL DISCLOSURE

• Chef Cyndie Story - Consultant: Culinary Solution Centers, LLC

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA

PROFESSIONAL STANDARDS CODE

• This session provides one (1) CEU

– Key Area 1: Key Area 1 - Nutrition

– Key Topic: Nutrition

– Professional Standards Code: 1140

smarter meals, successful students: north carolina k-12 culinary … · 2017-07-07 · author: toni...

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