Cooking Matters for Child Care Professionals Curriculum

PARTICIPANT ENROLLMENT FORM

PARTICIPANT SURVEY ENGLISH

 

MODULE ONE: CREATING POSITIVE MEALTIME ATTITUDES 

MODULE 1 – POWERPOINT – CENTER-BASED TRACK 

MODULE 1 – POWERPOINT – CLASSROOM TRACK 

MODULE 1 – POWERPOINT – COMBINATION TRACK 

MODULE 1 – POWERPOINT – FOOD SERVICE TRACK 

SNACKS IN A SNAP

SET A HEALTHY EXAMPLE

NURTURING HEALTHY EATERS

MEASURE UP

TALK LIKE A CHEF

USING KNIVES SAFELY

SET GOALS: CREATING POSITIVE MEALTIME ATTITUDES

 

MODULE TWO: SAFE COOKING WITH CONFIDENCE 

MODULE 2 – POWERPOINT – CENTER-BASED TRACK 

MODULE 2 – POWERPOINT – CLASSROOM TRACK 

MODULE 2 – POWERPOINT – FOOD SERVICE TRACK 

MODULE 2 – POWERPOINT – COMBINATION TRACK 

KEEPING FOOD SAFE

SIZING UP SAFETY

AVOIDING FOOD ALLERGENS

MAKING RECIPES WORK FOR YOU

SOUPS MADE SIMPLE

CASSEROLES: AN EASY, MAKE-AHEAD MEAL

COOK IT UP QUICK

SET GOALS: SAFE COOKING WITH CONFIDENCE

 

MODULE THREE: CHOOSING HEALTHY FOODS FOR KIDS 

MODULE 3 – POWERPOINT – CENTER-BASED TRACK 

MODULE 3 – POWERPOINT – CLASSROOM TRACK 

MODULE 3 – POWERPOINT – FOOD SERVICE TRACK 

MODULE 3 – POWERPOINT – COMBINATION TRACK 

CHILD AND ADULT CARE FOOD PROGRAM MEAL PATTERNS

HOW MUCH IS HERE?

MYPLATE

VARY YOUR FRUITS AND VEGETABLES

READING FOOD LABELS

WHOLE GRAIN GOODNESS

SET GOALS: CHOOSING HEALTHY FOODS FOR KIDS

 

MODULE FOUR: MEALS THAT APPEAL TO KIDS 

MODULE 4 – POWERPOINT – CENTER-BASED TRACK 

MODULE 4 – POWERPOINT – CLASSROOM TRACK 

MODULE 4 – POWERPOINT – FOOD SERVICE TRACK 

MODULE 4 – POWERPOINT – COMBINATION TRACK 

MEAL APPEAL FOR KIDS

COOKING WITH KIDS

FRESH, FROZEN, AND CANNED

SET GOALS: MEALS THAT APPEAL TO KIDS

 

MODULE FIVE: MENU MANAGEMENT ON A BUDGET 

MODULE 5 – POWERPOINT – CENTER-BASED TRACK 

MODULE 1 – POWERPOINT – CLASSROOM TRACK 

MODULE 5 – POWERPOINT – FOOD SERVICE TRACK 

MODULE 5 – POWERPOINT – COMBINATION TRACK 

STEP-BY-STEP MENU PLANNING

MENU PLANNING CHECKLIST

STRETCHING YOUR INGREDIENTS

STOCKING YOUR PANTRY

SEASONAL FRUITS AND VEGETABLES

COMPARE PRICES

SHOPPING TIPS FOR SHOPPING TRIPS

SET GOALS: MENU MANAGEMENT ON A BUDGET

 

RECIPES

COMMON MATERIALS USED TO MAKE COOKING MATTERS RECIPES

SAFELY WORKING WITH KIDS IN THE KITCHEN

 

SIDES/SNACKS

ASIAN NOODLES WITH PEANUT BUTTER SAUCE

BANANA CRUMBLE

BOW TIE PASTA WITH ZUCCHINI SAUCE

CHINESE VEGGIES AND RICE

CONFETTI PEPPER CORNBREAD

GUACAMOLE

HEARTY VEGETABLE PASTA

HOMEMADE CORN TORTILLA CHIPS

HOMEMADE GRANOLA

MINI PIZZAS

ORANGE-GLAZED CARROTS

ROLLED OATS AND PEANUT BUTTER COOKIES

SOUTHWESTERN BLACK-EYED PEA AND CORN SALAD

SPICY WHITE BEAN DIP

SQUASH AND ORZO

STOVE TOP MACARONI AND CHEESE

SWEET POTATO FRIES

VEGGIE WRAPS

 

BREAKFAST

CHOCOLATE STRAWBERRY FRENCH TOAST

ORANGE OATMEAL PANCAKES

PEANUT BUTTER AND BANANA POCKETS

YOGURT PARFAIT

 

ENTRÉES

BAKED FLAKED CHICKEN

BAKED FLAKED FISH WITH TARTAR SAUCE

BARLEY AND LENTIL SOUP

BARLEY JAMBALAYA

BLACK BEAN AND VEGETABLE QUESADILLAS

CHICKEN SOUP

FRITTATA

HEARTY EGG BURRITOS

SALMON PASTA BAKE

SPINACH SALAD WITH EGGS

TUNA MELT

TURKEY TACOS

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