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Cooking Experience in the Classroom


NOCAC Child Development teachers will ensure all plans are developmentally appropriate and make use of a variety of nutritious foods when planning cooking experiences for children.


  1. NOCAC Staff will receive appropriate cooking project recipes from the Cooking Experience Book or may use an item that a staff member supplies for approval to the Nutrition Manager weeks prior.
  2. Each class may do one cooking experience per month.
    1. In an effort to be cost effective, please use the menu for the majority of experiences.
  3. Instructions for implementation of cooking projects are developed by the teaching staff and approved by the Education Manager (when needed, consultation will occur with the Nutrition Manager).
  4. Staff will use a separate clean tasting spoon for each child to prevent the spread of germs.
  5. All hands are washed before starting the project. Staff may refer to the hand washing policy for further guidance.
  6. Children need to help with clean up.
  7. All children will have the opportunity to learn and practice cooking skills. The experience will be a planned activity such as small or large group (during free play if the experience requires the child to complete their own individually).
  8. Teachers will document which cooking experience is being done on the lesson plan and notify Center Manager for approval.
  9. Staff must communicate and request needed materials from the cook at least seven days prior to the cooking experience to allow time for ordering or purchasing items.


Forms and Additional Guidance:

This policy complies with the following

Head Start Program Performance Standard:    
ODJFS Child Care Manual:    
CACFP Regulation:    
Caring for Our Children:    
Other Sources:    


Effective Date:   8/7/17 Reviewed Date:   9/30/20, 6/9/22
Approved By Policy Council:   8/7/17 Revision Approved By Policy Council:    
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