1. 1 Get Cooking with Kids! [Add your name, title, phone number and e-mail address]

2. 2 Overview n Planning n Cooking n Connecting with the Curriculum n Sharing Resources

3. 3 Benefits of Classroom Cooking n Vehicle for nutrition and general education n Skill development: - Motor Skills - Language Arts - Mathematics - Socialization - Science - Social Studies/Cultures n Students become familiar with new foods n Kids love it

4. 4 Apple Unit n Reading n Cooking n Mathematics n Writing n Art n Science n School-to-Career n Social Studies n Socialization n Health n Physical Education n Technology

5. 5 Benefits for Child Nutrition Staff n Builds rapport with students and teachers n Increases visibility of child nutrition staff as a nutrition education resource n Increases the connection between the classroom and the cafeteria

6. 6 Policies n [Check district and school for policies on preparing food in the classroom and personalize this slide]

7. 7 Classroom Cooking Styles n Demonstration n Single portion n Cooperative groups n Cooking station

8. 8 Preparing for Classroom Cooking n Recipes n Equipment n Food n Sanitation n Safety

9. 9 Recipes n Teach appropriate nutrition concepts n Be aware of food allergies n Be sensitive to religious beliefs and cultural backgrounds

10. 10 Recipes n Consider skills for age and ability n Select format by age and reading ability n Keep many hands busy n “Read” recipe aloud before cooking

11. 11 Equipment n Base on recipe n Assemble in advance n Use cooking carts tosimplify

12. 12 Food n List and purchase in advance or as class project n Store at proper temperature n Wash the food with students assisting

13. 13 Sanitation Handwashing n Demonstrate to students n Scrub hands and nails with soap and warm water n Dry with clean paper towel n Remind to rewash as necessary

14. 14 Oh, Before We Fix Our Food To the Tune of: If You’re Happy and You Know It Clap Your Hands Oh, before we fix our food we wash our hands. (scrub, scrub) Oh, it’s very smart, I think, Send those germs right down the sink. Oh, before we fix our food we wash our hands. (scrub, scrub)

15. 15 Sanitation Work Surfaces n Clean with hot, soapy water n Sanitize with 1/4 teaspoons bleach in 2 cups water n Wash and sanitize after contact with raw meat, fish, poultry or eggs

16. 16 Safety-Knives n Demonstrate proper use n Cut toward table and away from hands n Saw back and forth n Do not attempt to catch a knife that drops n Have an adult cut round vegetables lengthwise to give a flat surface

17. 17 Safety n Tape down cords n Demonstrate use of appliances n Use two potholders to remove hot foods from oven n Wipe floor spills immediately

18. 18 Teach in Advance n Class grouping and cooking style n Sanitation including hand washing practice n Safety rules n Recipe basics –Practice reading –Discuss terms and directions –Demonstrate how to measure liquid and dry ingredients

19. 19 Cooking Activity

20. 20 Curriculum Integration n For the grade you teach, identify how a cooking/food activity will re-enforce a standard for: –language arts –math –science –social studies

21. 21 Resources n Cook-A-Doodle-Doo n Other Storybooks n Children’s Cookbooks n Now We’re Cooking (Dairy Council) n Healthy Kids Resource Center