School Meals Training and Consultancy

 

Mokses’ Kitchen Project is an innovative training and consultancy agency focused on helping schools, local authorities and other relevant agencies implement the work of the Schools Food Trust. The Schools Food Trust has funding available to assist local authorities and schools develop their provision of school meals to meet the new healthy standards and transform the school meals service.

 

Mokses' specialises in working with schools, catering staff, parents and pupils and introducing African/Caribbean cooking methods and ingredients into their Healthy Eating Programme

 

The project, in conjunction with National Curriculum Standards, will include:

 

• Sourcing: using local producers, and sourcing fresh, locally grown products.
• Identifying: working with pupils enabling them to recognize foodstuffs and identify their nutritional benefits.
• Preparing: teaching the traditional methods of preparation for healthy food.
• Cooking: educating all involved in the process of cooking healthy, nutritional, tasty, African/Caribbean food, snacks and drinks.
• Eating: all enjoying the fruits of our labour!!

 

Mokses’ will, in the initial stages, offer training to current catering staff: catering managers and kitchen staff in the range and diversity of food produce and foodstuffs. This will incorporate understanding the nutritional value of the four main food groups:

CARBOHYDRATES: rice, ground rice, bread, yam, cassava, gari, cereals, plantain, fufu, sweet potato, cornmeal, kenkey, green banana, dumplings, dasheen, potato, breadfruit, cocoyam, pasta.

 

FRUIT & VEGETABLES: pumpkin, tomato, sweet corn, eggplant, spinach, callaloo, ugu, chow-chow, cabbage, okra, green leaf, okazi, pineapple, guava, banana, pawpaw, mango, melon, strawberries, lime, apple, pear, orange.

 

MILK AND DAIRY FOODS: cheese, milk, yoghurt, fromage frais.

 

MEAT AND ALTERNATIVES: peas and beans (such as black-eyed and kidney beans), fish, eggs, chicken,beef, lamb, egusi.

 

Following this, Mokses’ can continue to educate and help source the food supply in order that the food supply is from a local producer providing sustainable produce which meets LEA guidelines. Thereafter, Mokses’ can incorporate their vision/food strategy into the school curriculum, in order to educate teachers and pupils on nutritional value and cooking techniques.