1. Commercial Cooking 10 Greenall High School 2009-2010
Course Instructors: Heidi Ostrander and Cindy Weeks

2. Overview of the Course Menu planning and preparation
Students are responsible for planning healthy meals for the canteen each week: entrée, soup, salad, dessert. Students then prepare the meals.
Serving and Advertising
Canteen hours
Posters and advertising on TVs in classrooms
Food SAFE Handlers Course
ALL students must complete the course

3. How and Why it was developed
Healthy Schools Initiative
Griffin’s Nest Canteen needed a facelift
Student options and involvement
We wanted more student involvement in planning the menus

4. Student Response
Current Student Enrolment: 41 in three classes; 2 sections next semester
Initial negative attitude towards the course
Now: “Can you PLEASE teach Commercial Cooking 20 next year and Commercial Cooking 30 the following year?”

5. Equipment Needs and Budget
Canteen
Grill, 4 gas burners, 3 freezers, 2 fridges, convection oven, baker’s rack, stainless steel prep tables, meat slicer
Home Ec. Lab
4 oven/stoves, 2 fridges, 1 freezer, commercial-grade microwaves, KitchenAid mixers
Other
Large pots, knives, standard and electric roasters, toasters, garlic presses
Extra $1000 in PAA (Home Ec.) budget for needed equipment
Canteen Staff
2 ladies daily- 4 hours each.

6. Training Needs for Teachers
School Nutrition Co-ordinator Course
September –December ($195 x 5 people)
Food SAFE Handlers Course

7. Highlights and Challenges
All School Turkey Dinner
Fed approximately 750 people in an hour: turkey, ham, potatoes, vegetables, salad, dressing, gravy, buns, cookies. After donations it cost the canteen approximately $1000.
Nutrition Improvements
Removal of deep fryer, no junk food, introduction of all whole wheat choices