Power Point by Cory Schreiber Farm to School Program Manager Oregon Department of Agriculture Review of culinary training programs for school food service administrators in Oregon. March 11-12 2009 Western Culinary Institute Portland, Oregon

1. Lunch Lesson Kitchen Sessions Western Culinary Institute Oregon Department of Agriculture March 11th and 12th, 2009 Portland, Oregon

2. What to consider when sponsoring a lunch lesson kitchen session Contact a culinary program in your area. Community College, City College, Pro-Start High School Program or a Cordon Bleu Program. Explore mutual benefits and how farm to school, processed products and scratch cooking can be used in school cafeterias. Is there a culinary instructor that wants to develop curriculum that would include school lunch programs? Does the culinary school want the student body to consider supporting school lunch programs as a working option post graduation? Find sponsors such as local processors, mills, produce companies and broad line distributors that will benefit from exploring options for local foods and scratch cooking programs in schools.

9. Baked Polenta Sticks

10. Mariana Sauce with Zucchini and Minestrone Soup

11. Calzone with Marinara Sauce and Zucchini

12. Bobs Red Mill Gluten-Free Bread Sticks Truitt Brothers Vegetarian Chili with Commodity Ground Turkey Turkey Meatballs with Roasted Leeks and Quinoa

13. Finished Product for 8th Grade Student Feedback

15. Cooking from Scratch