NC K-12 Culinary Institute

WCPS School Nutrition Managers complete North Carolina K-12 Culinary Institute
This is the image for the news article titled WCPS School Nutrition Managers complete North Carolina K-12 Culinary InstituteThis summer, three School Nutrition Managers from Wayne County Public Schools completed the North Carolina K-12 Culinary Institute. The managers, Andrecia Gaulden (Spring Creek High), Sherry Grady (Spring Creek Middle), and Lynn Swearingen (Rosewood High) joined other school nutrition professionals from across the region in Johnston County for the three day workshop.

“The K-12 Culinary Institute was a unique opportunity for these three School Nutrition Managers to enhance their culinary skills and glean tools and information critical to their important roles in providing quality, nutritious school meals,” states Dewana Faison, WCPS School Nutrition Program director. "As graduates of the program, Ms. Gaulden, Ms. Grady, and Ms. Swearingen will act as chef ambassadors and share their training with other school nutrition professionals within our district and at their schools."

The face to face and virtual institute was developed by the North Carolina Department of Public Instruction (NCDPI) School Nutrition Section and Chef Cyndie Story’s K-12 Culinary Team in order to meet five core 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.
In addition to being introduced to menus and recipes developed for the K-12 Culinary Institute, participants completed sessions focusing on 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.

The North Carolina K-12 Culinary Institute is funded by a U.S. Department of Agriculture Professional Standards Training Grant received by the NCDPI School Nutrition Section.
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