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Jack Britt Cafeteria Manager Participates in K-12 Culinary Institute
Published by Elsa McBride on August 24, 2016
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Jack Britt High School Cafeteria Manager, Ms. Tina Henson, spent part of her summer break working with professional chefs while participating in the North Carolina K-12 Culinary Institute.  Ms. Henson, along with several other managers from CCS, were able to enhance their culinary skills as Child Nutrition professionals, including sampling new recipes, learning some speed-scratch cooking techniques, and practicing techniques for creating eye-appealing presentations of fresh fruits and vegetables.

The N.C. K-12 Culinary Institute, designed to enhance nutrition offerings, is funded by a U.S. Department of Agriculture Professional Standards Training Grant.  The face to face and virtual institute was developed by the 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, and
  • Provide continuing education opportunities for school nutrition personnel.

 

The graduates will become Chef Ambassadors prepared to ‘train it forward’ to other Child Nutrition professionals in Cumberland County.  Recipes from the K-12 Culinary Institute, including the Gourmet Grilled Cheese, Hawaiian Chicken Salad and the Fruit and Yogurt Parfait will be featured in lunch menus throughout the school year.

        
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