|
|
THE
STATE EDUCATION DEPARTMENT / THE UNIVERSITY OF THE STATE OF NEW YORK /
ALBANY, NY 12234 |
May 2006
| To: | School Food Service Directors/Managers |
|
From: |
Frances N. O'Donnell |
|
Subject: |
Healthy Cuisine for Kids (HCK) Training Resource |
The National Food Service Management Institute (NFSMI) has announced that the Healthy Cuisine for Kids (HCK) training resource is now
available at:
http://www.nfsmi.org/Information/hck/hck.htm
The Healthy Cuisine for Kids (HCK) resource is about healthy cooking. The lessons and the culinary demonstrations help child nutrition professionals develop culinary skills needed to prepare and serve healthy and appealing meals. It's about going back to the basics to focus on preparing and serving meals that meet the Dietary Guidelines for Americans and appeal to the customers.
The Healthy Cuisine for Kids (HCK) training resources for conducting seminars include the following:
The Participant
Manual is your handbook and guide for the lessons in each of the four modules of the Healthy Cuisine for Kids (HCK) Seminar.The Culinary M
anual contains all the information needed for participants and the training team to use in the culinary laboratory.The Trainer
Manual is the trainer's guide for presenting the modules. It includes trainer's notes and PowerPoint presentations.The HCK Quality
Scorecards allow participants to evaluate the quality of the products prepared in the culinary laboratory.The Train-the-Trainer Manual is used to teach trainers or use as an information resource for the training team. This manual explores the topics of adult learners, coaching, teamwork, USED (Understanding, Showing, Experiencing, Doing) model, learning styles, and taste testing.
Manual files are in Portable Document Format (PDF), which require the use of Adobe Acrobat software. PowerPoint presentations require Microsoft PowerPoint software.
If you have questions about Healthy Cuisine for Kids, please E-mail nfsmi@olemiss.edu or phone 800-321-3054.
