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Let’s Get Cooking. School Food Trust non departmental public body - DCSF Let’s Get Cooking Yorkshire & The Humber Regional staff Lisette Baker - Club Coordinator Sue Blackburn - Training Officer. Who are we?. National network of 3000 new and 2000 associate clubs set up by end of 2010

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Presentation Transcript
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School Food Trust

non departmental public body - DCSF

Let’s Get Cooking Yorkshire & The HumberRegional staff

Lisette Baker - Club Coordinator

Sue Blackburn - Training Officer

Who are we?

basics
National network of 3000 new and 2000 associate clubs set up by end of 2010

£20 million grant from BIG Lottery Fund.

School based out-of-school clubs– aimed at young people aged 5-18yrs and their families.

Can be run by teachers, teaching assistants, school cooks, parents, grandparents, volunteers from the community etc

Basics
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Aims of the programme

  • Teach young people, their families and the community basic cooking skills
  • Enable and encourage cooking skills to be replicated at home
  • Improve healthy eating habits
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Key messages

Let's Get Cooking is more than an after-school club.

Involve the whole school community - cooks, caterers, parents, grandparents, carers, teachers, TAs, HE and FE students and members of local community.

Make cooking something which regularly happens in school.

Key principles

Sustainable manageable enjoyable

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Where are we now?

Stages of development

21 pilots running in SW and NW England since early 2007

20 schools in Sheffield form a Development Stage cluster (17 on waiting list)

Main national roll-out across all regions happening now. 3000 new and 2000 associate clubs to be set up in next 5 years.

Partners: Business in the Community, The Princes Trust xl programmes, The Improvement Foundation, Magic Outcomes, British Nutrition Foundation, Royal Society for Health

The Let’s Get Cooking

national programme

resources
Finance

Regional staff

The start-up pack

Termly activity packs

Website

Online shop

Resources
steps to starting the club
1.Online applications

2. Introductory Session

3. Two-day Training Course – run by Regional Training Officer Sue Blackburn

Aims: Train two adults who will be running the club basic food hygiene and safety, how to demonstrate a range of basic cooking skills to club members and gain insight into how to increase family and community involvement in cooking and food related activities. Receive Start-Up pack and introduction to resources.

4. Start-Up Day – run by Regional Club Coordinator Lisette Baker

4 - 6 people from each school who will take a key role in running the club

Minimum 2 adults

Aims: Provide ideas and inspiration for the club. Introduction to website. Cook!

5. Get Cooking!

Steps to starting the Club
paperwork
Reporting procedures

Minimum expectations of club activity?

Sustainable

Paperwork!
community events
Family picnics

Fruit kebabs and soup at parents’ eve

Smoothies on Sports day

Strawberry tea

Community meal

Fruit kebabs at school open evening

Organic vegetable box curry

Curry at Summer Fair

Community events