Planning a Healthy Cuisine
for Kids Seminar
Strategies for Implementation
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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
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Resources
Healthy 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
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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.
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Healthy Cuisine for Kids
Seminar Design
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Lesson Overview
Demonstration
Culinary Laboratory
Presentation of products
Evaluation of products including taste
testing
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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
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The Training Team
Child Nutrition Professionals
Seminar
Coordinator
Food Service
Management
Specialist
Chef
Laboratory
Assistant
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The Training Team
Prepared
• Understands seminar design
• Uses resources effectively
• Gets ready for the seminar
• Knows child nutrition programs
• Understands adult learners
• Involves learners
• Participates in team meetings
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The Training Team
Motivating
• 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
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The Training Team
Facilitating
• 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
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The Training Team
Successful
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Plans the seminar
Uses HCK Lessons creatively
Conforms to program policies
Suggests some follow-up activities
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Project Activities
Checklist
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Set goal
Plan budget
Seminar location
Sets dates and times
Arrange lodging
Prepare seminar
materials
• Select trainers
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Train team
Identify participants
Promote the seminar
Register participants
Commodity and
grocery needs
• Plan evaluation and
follow-up
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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
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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
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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
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The Training Team
Expectations
• Deliver the lessons in Trainer’s Manual
• Encourage participant involvement
• Be available to participants
• Honor beginning and ending times
• Create a positive training environment
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Training Team
• Team Assignment Sheet
– Set up day
– Seminar days
• Job Descriptions
– Responsibilities
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Seminar Coordinator
Team Leader
– Major responsibilities
• Plan, coordinate, and evaluate training
• Provide Lesson Overview
• Child Nutrition Professional
– Specialist in nutrition or food service
management
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Food Service Management
Specialist
• 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
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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
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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
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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
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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
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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
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Setting up Training Session
A check-list that considers Meeting
room, participant’s needs, trainer’s
needs, and special program needs
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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
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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
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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
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Taste Testing Procedure
• How to organize taste test
• Sample survey for elementary
grades
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Positive Media Relations
• Be proactive
• Keep media informed
• Invite media for meals
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Seminar Evaluation
In the end is the beginning
Use seminar evaluation to make
improvements for next training session.
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Celebrate
• Certificates
• Continuing education
• Congratulations!
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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
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