1. Professional Learning Community WELCOME! Thursday March 31, 2016 What’s Cooking with TCHAS? Please call 510-670-7776 or call toll free 888-318-8188 to join the audio portion of the Webinar! Partner: California Department of Education Nutrition Services Division

2. Welcome & Overview

3. Please introduce yourself and give your After School Region and Program and … Your favorite cooking moment when growing up or when cooking with students after school ________________. Team Introductions

4. How Does Cooking Benefit Children, Healthy Habits, and Learning? ChildrenHealthy HabitsLearning Think of one way cooking could benefit children, healthy habits, and learning.

5. Why Is Cooking in After School Important? Prepares students to make their own meals, snacks, and breakfasts. Improves cooking skills to reduce reliance on fast and pre-packaged foods. Promotes positive changes in students’ food preferences and intake. References: Contento, I. 2007. Nutrition Education – Linking Research, Theory, and Practice. Jones and Bartlett Publishers, Sudbury, Massachusetts. American Institute for Cancer Research. 2004. Homemade for Health–Cooking with Kids. Accessible via the Internet – http://www.aicr.org

6. Benefits for Learning Improves ability to follow directions. Encourages teamwork, patience, and self-control. Reinforces reading, mathematics, and science skills. Supports California health education content standards. Reference: American Institute for Cancer Research. 2004. Homemade for Health–Cooking with Kids. Accessible via the Internet – http://www.aicr.org

7. Follow the CORE Steps to Cook with Kids C heck students’ skills and restrictions. O btain equipment. R eview cooking styles. E xplore recipes. Students Recipes Cooking style Equipment

8. Check Students’ Skills and Restrictions When planning cooking events Consider grade level and skills. Be aware of food allergies. Be conscious of religious and cultural backgrounds.

9. Obtain Equipment Choose equipment based on students’ skills. Keep it simple. Use cooking carts for convenience. Include the school nutrition services department.

10. Review Cooking Styles Choose a cooking style based on space, volunteer availability, group dynamics, and time.

11. Review Cooking Styles – Single Portion Students make one portion of a simple recipe and gain independent practice with simple cooking skills before working in a group.

12. Review Cooking Styles – Cooperative Group Students work in groups to prepare ingredients for a single class recipe and support each other’s cooking skill development.

13. Review Cooking Styles – Cooking Station Choose one of the four cooking styles based on space, volunteer availability, group dynamics, and time.

14. Explore Recipes Choose recipes based on:  Students’ skills  Equipment  Classroom space  Cooking style Select the recipe format by reading ability. Teach recipes that reinforce nutrition concepts.

15. Sample Recipes Plant Part Art - Ingredients Celery Spinach Grated Carrots Sunflower Seeds Peanut Butter Bread Slices OR Power Play! Salsa – Ingredients Tomatoes Onion Pepper Lime Juice Corn Chips

16. Get Ready … Send cooking consent letters to parents or guardians. Teach in advance. Teach proper handwashing. Establish safety rules. Acquire food and store correctly. Gather and check cooking equipment. Train volunteers.

17. Get Set … Discuss cooking style and class grouping. Review the recipe with students. Demonstrate and practice new cooking skills. Review safety rules. Set up the cooking area. Wash and sanitize work surfaces. Perform safety check.

18. Cook! Wash hands. Attend to food safety and wash all food. Precut round foods. Pre-measure ingredients. Perform skill development and safety checks. Cook and enjoy.

19. What’s Cooking in Your After School Program? Sarah Heidel ASES Program Manager R3 – Sacramento Chinese Community Service Center

20. Sacramento Chinese Community Service Center Chefs

21. Chopped Challenge!

23. Future Master Chefs at Work!

24. How Do You Cook In After School? ProYouth SuperChef Project Based Learning. A hands-on project in which students learn nutrition education. A main component of the project is for students to create a main course to be served to judges at a culminating event.

25. More Strategies that Work! How do you promote children’s cooking skills and food literacy in after school?

26. How Do You Involve Students, Staff and Families?

27. Chief Challenges What is your Most Urgent Concern, Problem, or Obstacle to Cooking in After School?

28. Proposed Solutions

29. Action Steps What Resources and Strategies are Most Important to Share from Today’s PLC?

30. Thank you! Sarah Heidel, ASES Program Manager, Sacramento Chinese Community Services Center Next PLC – Student-Driven Instruction Wednesday April 13 or Thursday April 14 Questions or suggestions to Jackie Russum - jrussum@acoe.orgjrussum@acoe.org