An introduction to cooking in the classroom with Brittany Wager of ASAP. Growing Minds' Farm to School Institute, November 10th 2012, UNC Asheville's Sherrill Center

1. Brittany Wager
Program Coordinator

2. Why is cooking part of farm to
school?

3. Creating positive experiences with fresh, healthy
food through connections to local food and farms

4. Growing Minds
• Cooking
Train chefs, community cooks,
and teachers (Best practices
guide)
• Connect chefs and community
cooks with schools and teachers
• Help chefs and teachers source
and feature local food
• Provide food stipends and
cooking equipment
• Offer children’s books to check
out, recipes, curriculum
connections
• In 2011 ASAP coordinated 30
chefs and community volunteers
to work with 53 teachers and
more than 1,000 students.

5. Chef-Teacher Communication
• Chef and teacher
responsibility
• Logistics - schedules, set up,
materials/equipment,
allergies
• Goals and Classroom
Connections
• Recipe – seasonal,
developmentally appropriate
• Recruit extra hands

6. Communication with Chefs
Key Questions:
Logistics: When? How much
time? How many kids? Set
up?
Determine the recipe
together
Provide the recipe and farm
information ahead of time
Communicate your goals
Ask about the chef’s goals
and expectations

7. Tips for Selecting Recipes for Children
 Are the hands-on skills age and developmentally
appropriate?
 Do you have access to needed equipment?
 Does the recipe connect with children’s interests or
classroom projects?
 Does the recipe promote healthy food choices?
 Does the recipe feature seasonal and local products
children can find in the garden, on a local farm, or in the
grocery store?
 Is the recipe affordable for all families, and does it use
familiar ingredients they have at home?

8. Introducing Recipes to Children
 Write the recipe on the
board, including farm names
 Have examples of
ingredients in their raw form
 Show the kids the
equipment and explain the
 use
Read the recipe aloud, discussing each step
 Discuss rules and/or safety considerations and
have children identify these for specific steps
 Include all children in the clean-up process!

9. Safety Tips

10. Connecting with Curriculum
 Talk about fractions and
parts of a whole.
 What parts of a plant
are edible?
 Write a review of the
recipe.
 Have a taste test of
different varieties.

11. How to Connect Cooking
Classes with Local Food
Examples:
ASAP Get Local
•
Program
• Farmer Visits /
Information
•Correspondence:
Letters
to the farmer, farmer
interviews
•

12. Farmer Profiles

13. Questions?
Brittany Wager
ASAP
Growing Minds Program
Asheville, NC
(828) 236-1282
brittany@asapconnections.org