Dear School Nutrition Directors and Managers,
The Georgia Department of Education, School Nutrition Program is excited
to offer to you the New Culinary Institute II (TID 14b) at Georgia Southern
University in Statesboro. This course will be taught by university faculty
and will offer real world application methods to bring a healthy environment
into your school. Ms. Frieda Brown and Ms. Rebecca Black will utilize several
resources including: 2007 Dietary Guidelines for Americans (DGAs) and MyPyramid;
Implementation Models from Produce for Better Health Foundation (Fruits and
Veggies, More Matters!) and Fruits and Vegetables Galore Conference; and
Changing the Scene-Improving the School Nutrition Environment from USDA’s
Team Nutrition.
In addition, participants will be taught in a “train-the-trainer” format to take back the culinary techniques presented by Chef Stephen. Managers, your charge will be to train your staff and use these new techniques to improve flavor and meal acceptance by your student customers. It is important that you understand and oversee the use of these techniques, as you are responsible for “quality control” in your kitchens. It is up to you to help provide a healthy school environment.
Remember, all participants must have completed their Training in Depth TID
Core Courses and Culinary Institute I (TID 14a) to be accepted. Classes are
limited to 16 persons, so register early to guarantee a space. We look forward
to seeing you in Statesboro.
Ruth Gordon
Director, School Nutrition Program, Georgia Department of Education
Kathy Cox
State Superintendent of Schools, Georgia Department of Education
All Right Reserved 2008
Sponsored By
- The Georgia Department of Education, School Nutrition Program
- In cooperation with
Department of Family and Consumer Sciences in the College of Health and Human Sciences AND The Continuing Education Center, Georgia Southern University
Register Early! Spaces fill fast!