NC K-12 Culinary Institute North Carolina Department of Public Instruction, School Nutrition Services Section, in cooperation with Chef Cyndie Story and K-12 Team, has developed The NC K-12 Culinary Institute which features face-to-face and online instruction for school nutrition personnel to enhance the following healthy dining objectives: Improve student health, well-being, and academic success through nutritious, appealing meals at school Increase participation in high quality, enticing school nutrition programs Expand capacity of local school nutrition programs to purchase, prepare and serve fresh, locally grown produce Increase consumption of fruits, vegetables, and whole-grain rich foods Provide continuing education opportunities for school nutrition personnel NC K-12 Culinary Institute Workshops K-12 Culinary Institute workshops are hosted by various North Carolina School Food Authorities and facilitated by the K-12 Culinary Institute team including state agency staff. In those workshops the Chef Ambassadors are empowered to take the concepts learned at the Institute and “Teach It Forward”. The Teach-it-Forward toolkit, includes 15-minute modules called “Short Sets” on many of the topics, is provided to the Manager participants so that they can return to the SFA as Chef Ambassadors and teach other managers and associates important food production and merchandising techniques. In addition, a limited amount of small equipment is be provided to assist with teaching and improved merchandising upon return to the SFA. Course components include cycle menus and recipes using scratch, convenience, and modified scratch products and techniques. Additionally, instructional segments are provided for topics such as: knife skills, weighing and measuring accurately, preparing foods for just-in-time service, work simplification and scheduling, effective use of equipment, and quality food preparation and service for a variety of meats, grains, fruits, vegetables, and condiments. We look forward to discovering new Chef Ambassadors! NC K-12 Culinary Institute for Administrators NC K-12 Culinary Institute for School Managers Course Dates: TBD Instructional Toolkit & Resources Listen! Learn! Lead! Participants in the K-12 Culinary Institute workshops learn many skills to become North Carolina K-12 Culinary Chef Ambassadors! In the workshops the Ambassadors Listen to chefs share their knowledge and skills and Learn new techniques and strategies to use in their own districts. Now, they are equipped to Lead efforts in their school districts by Teaching-It-Forward! The Teach-It-Forward (TIF) model of instruction and learning is based on four fundamental principles of learning: Knowledge Transfer, Demonstration, Practice and Feedback; also referred to as KNOW, SHOW, DO, and COACH. Teach It Forward Guide Think of the Teach it Forward Guide is the "how-to" manual that was developed to guide the Chef Ambassadors through the teaching and coaching process. TIF Short Set Modules Carving out large blocks of time for training can be challenging, therefore 10 mini-units called Short Sets on topics covered in the K-12 Culinary workshops were developed to aide in providing effective training in a short amount of time. Each Short Set can be presented in 15 minutes. Presenting a Short Set involves Planning and Presenting. Each Short Set has a “Plan It” page which identifies supplies, location, key talking points and resources needed and a Certificate of Completion. Each Short Set also includes other types of instructional resources (e.g, handouts, VAVs, videos), however, it varies by topic. Batch Cooking Communication Garnishes/Merchandising Knife Skills Knife Types and Care Measures Sampling Techniques & Customer Service Weights Work Schedules Work Simplification TIF Handouts Teach it Forward (TIF) handouts are printable materials that may be used with the TIF Short Sets, other Culinary Continuing Education, as well as stand‐alone resources for program assessment or improvement. Video Clips These short videos include “How To's” on common kitchen activities that will improve quality of food production and productivity and videos that illustrate how to make several of the new recipes in the style of the “Tasty” videos. These videos may be viewed independently or as part of a Short Set module. Virtual Audio Visuals (VAVS) Press Release Information State Level Press Release The North Carolina Department of Public Instruction (NCDPI) distributed the following press release to media contacts across the state regarding the NC K-12 Culinary Institute Kickoff and regional workshops. NCDPI, Communications State Level K-12 Culinary Institute Release Press Release Templates School Nutrition Administrators are encouraged to work with their local Public Information Officers (PIO) to seek media coverage of their School Food Authority's (SFA) participation in the NC K-12 Culinary Institute. The following press release templates have been developed for the SFAs to assist with media outreach. Template Purpose/When to Use Kick Off Workshop - School Nutrition Administrators' Participation Press release template for School Nutrition administrators to promote their participation in the NC K-12 Culinary Institute kickoff at Johnson & Wales University, May 24-25, 2016. Regional Workshop - Host Sites Press release template for School Nutrition administrators to promote their SFA serving as a host site for one of the NC K-12 Culinary Institute regional workshop. Regional Workshop - Managers' Participation Press release template for School Nutrition administrators to promote participation of School Nutrition professionals from their SFA in one of the K-12 Culinary Institute regional workshops. Recipes Printable Recipe Lists Meat/Meat Alternates Vegetables Fruits Grains Dips, Salad Dressings, and Sauces Spice Blends/Seasoning Branding & Logo Usage We are proud to introduce the K-12 Culinary Institute program to all the School Nutrition Programs in North Carolina, and commend the collaboration between our culinary team and the workshop participants. With that being said, you are encouraged to proudly display the Institute branding with these guidelines in mind for professional looking print material and promotional projects. Branding & Marketing Guidelines Logo Usage Three (3) types of hi-resolution logo art files have been provided for your promotional needs. Please review the description/purpose for each type of file to make the appropriate selection. Click on the file extension/type to download the file of your choice. JPEG This file is used most in Microsoft Word or Microsoft Publishing, PowerPoint or any newsletter/presentation software that is used for building graphics with pictures and text. PDF This is also a versatile file that can be used just like a jpeg, but is sometimes required by screen printers, embroiderers and large reproduction runs of pamphlets and booklets. If this file is opened in CS4 Adobe Illustrator (or newer versions), it can be seen as a vectored file, giving the designer greater flexibility for manipulating each element using the layer application. EPS *IMPORTANT NOTE* The EPS file requires the proper software to open, but it can be downloaded. This file is most requested by large print houses where color separation is required and typically cannot be utilized for most small, do-it-yourself design and layout projects..