Healthy Cuisine for Kids

Healthy Cuisine for Kids (HCK) helps child nutrition professionals develop culinary skills needed to prepare and serve healthy and appealing meals. Although HCK is not a nutrition course, some basic nutrition is included in each module. The nutrition information assists participants in understanding the principles of the Dietary Guidelines for Americans and how to apply them in school meals.

HCK is about food preparation and service. HCK gets back to the basics in Child Nutrition Programs – ­focusing culinary training for site-based School Nutrition Programs on preparing and serving healthy and appealing meals.

Healthy Cuisine for Kids (HCK) Training Resource

The Healthy Cuisine for Kids (HCK) training resources for conducting seminars include the following:

The Participant’s 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 Manual contains all the information needed for participants and the training team to use in the culinary laboratory.
 
The Trainer’s 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 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.

Participant's Manual

• Preliminary Pages
• Introduction
• Module 1: Culinary Basics
• Module 2: Fruits and Vegetables
• Module 3: Meats and Meat Alternates
• Module 4: Breads and Grains
• Wrap-Up Documents

Culinary Manual

• Preliminary Pages
• Overview
• Module 2: Lab for Fruits and Vegetables
• Module 3: Lab for Meats
• Module 3: Lab for Meat Alternates
• Module 4: Lab for Breads
• Module 4: Lab for Grains
• Appendices

Trainer's Manual

• Preliminary Pages
• Introduction
• Module 1: Culinary Basics | Module 1 PowerPoint Presention
• Module 2: Fruits and Vegetables | Module 2 PowerPoint Presentation
• Module 3: Meat and Mealt Alternates | Module 3 PowerPoint Presentation
• Module 4: Breads and Grains | Module 4 PowerPoint Presentation
• Wrap-Up Documents
  
  

Quality Scorecards

• Directory
• Fruits and Vegetables
• Meats and Meat Alternates
• Breads and Grains

Train-the-Trainer Manual

• Preliminary Pages
• Get Ready to Teach: Train-the-Trainer
• Tools and Tactics for Implementing a HCK Seminar | PowerPoint Presentation
• Strategies for Implementing a HCK Seminar | PowerPoint Presentation