Virginia

Target audience: Cafeteria managers
Welcome to Module 1 Scratch Cooking for a Healthier Generation and You!
In this module, participants will learn about the Transitional Standards and how to meet them through scratch cooking while keeping cultural inclusiveness and local foods in mind.

Professional Standards: Learning Codes

1110 - USDA Nutrient Requirements
1320 - General Nutrition
1130 - Local Foods - Farm to School
2130 - Culinary Skills
4150 - School and Community Communication

Objectives

• Recall the “big 3” transitional standards.
• Describe how scratch cooking can help meet the Transitional Standards.
• Explain how to practice cultural inclusiveness among staff and students.
• Demonstrate how to apply cultural inclusiveness to menus.
• Recall the benefits of purchasing local foods.
• Describe how school nutrition programs can utilize and promote local foods.

This module will take approximately 30 to 45 minutes, depending on the individual.

Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).

• Transitional Standards: https://youtu.be/UUzz96pAvJU(opens in a new tab)
• Cultural Inclusiveness: https://youtu.be/53osaFY2Lf8(opens in a new tab)
• Local Foods: https://youtu.be/UYbmmMQc5xM(opens in a new tab)