Innovative Strategies for Creating Smarter Lunchrooms in Montana High Schools

Abstract

Description: After identifying a skill deficit in handling and preparing fresh produce in school kitchens, a training was developed by a culinary chef and taught to 562 employees throughout the state. Additionally, all Idaho school kitchens received a set of laminated vegetable scratch cooking fact sheets titled ‘‘Fresh ideas for Fresh Vegetables’’. These fact sheets identified valuable information such as yields, storage, preparation, and recommended seasonings for a variety of vegetables. The front of each fact sheet included an image and educational facts and could be used as a visual marketing tool when that vegetable was featured in a meal. Evaluation: Participants were given an evaluation at the conclusion of the workshop that required their response to a variety of questions involving their reaction to the workshop and covered material. The evaluation also had them rate their proficiency both before and after the workshop, as well as indicate the timeframe in which they planned to use the newly gained knowledge and skills. Conclusions and Implications: The first step in increasing the amount of fresh produce served in school meals is developing confidence, skills, and resources necessary to safely and efficiently prepare a variety of fresh produce. Confidence level was evaluated by having participants rate their skill level using a scale of 1-5, from Beginner (1) to Expert (5), both before and after the workshop. Before training, only 16% of participants rated their skill at a level 4 or higher, however after the training, 79% rated their skill at that same level. Additionally, 95% of participants indicated they would begin to use their new knowledge immediately. Funding: USDA Grant #CNTN-12-ID.