COMMUNITY OPERATING PLAN

A. PROJECT INFO:

Event: KYPN Cooking Class Topic: Autumn Inspired Dishes to Share

Event Date: 10/24/17 Location: Joslin Food Lab

Intern Name(s): Katharine Rosenthal & Ajeelon Boyd

Team Leader: Ajeelon Boyd Preceptor: Whitney

Person responsible for writing the COP: Ajeelon Boyd

B. NEEDS ASSESSMENT:

1. Identify site contact

Nikki Sauber nsauber@antioch.edu

2. Identify population
a) Gender: Female and male
b) Age: 21-30
c) Education level: Mostly college educated
d) Number of participants: 8-12

3. How was topic determined (Did you speak with anyone about the group? Did you get to observe the
setting and participants beforehand? If so, describe the participants and any other pertinent information
(i.e. if in a classroom, observe classroom management techniques).
a) Other programs recently presented: N/A
b) What the audience knows:
c) What the audience wants to know - what is relevant: Presumed - quick, easy, and healthy
autumn inspired recipes
d) Evaluate health literacy - and other cultural issues: Most of the audience will be educated
adults with some health literacy.

4. Setting - tour of facility

a) Room size and set up (diagram)
b) Presentation resources: Lab is setup for powerpoint presentations
Availability of food prep area
a) Joslins cooking lab will be open at 4 the day of for us to go in and prep for the class
AV resources - space available for visual teaching aids

5. Day of week/ time of day for presentation

a) Tuesday October 24 5:30-7:30 pm
6. Duration
a) Attention span: May have a shorter attention span, we are assuming that most have just
gotten off from work.
b) Conflict with other activities for population: The cooking class is around the time of dinner
and getting off work, so it may be hard for people to make it on time.

7. Marketing potential - whose responsibility: Keene Young Professional Network

8. Budget
a) Will there be a charge: No
b) Funds to cover supplies: $100
c) Cost of marketing: N/A

9. Best way/time to reach site contact for future plans: Through email.

10. Write a community group focused PES statement based on your assessment:

C. RESEARCH AND PLANNING (how, who, and when the process of your work):

1. Meeting Dates
Dates scheduled for planning and who will attend.
10/10/17-Planning Meeting 1, Katharine and Ajee will attend, initial research and brainstorming ideas
10/15/17-Planning Meeting 2, Katharine and Ajee will attend. Final touches on powerpoint,
presentation,recipes, and discuss any changes
7 day meeting - 10/17/17 at 5:30pm, Katharine, Whitney, and Ajee will attend
Evaluation meeting scheduled for:
(Usually held directly after presentation but may be scheduled for later).

2. Based on the results of the needs assessment, what did you do to prepare?

3. How did you go about the development process? Who was involved?

4. What resources did you use? Why did you choose them and how did you find them? Relate back to
your assessment section.

D. DEVELOPMENT (what the outcome of your planning and development):

1. Measurable Learning Objectives:

Identify 2 health benefits from the autumn themed meals prepared

Prepare 1 recipe that features fall produce

2. Outline of presentation:
Describe all components of the program or material, and the team member responsible for them.
Include descriptions of the content, learning activities, food activities, visuals, education materials and
evaluation methods/materials. (May attach this as separate document)
1. Intro
2. Objectives
a. By the end of the class, you will be able to:
 i. Identify 2 health benefits from the autumn themed meals prepared
ii. Prepare 1 recipe that features fall produce
3. Tonights Menu
a. Pear Brie Caramelized Onion Quesadilla

b. Chicken with Arugula Pesto

c. Apple Crisp

d. Include sanitation/food talk

i. Be sure to wash hands thoroughly (20 seconds under warm

water) and cover any cuts

ii. Check that work area and equipment are clean before you start
making your meal

iii. Avoid cross-contamination

4. Benefits of Pear Brie Caramelized Onion Quesadilla

a. Pear: High in dietary fiber, vitamin C, and potassium
i. Most nutritious way to eat: fresh and ripe with the skin (has extra
vitamin C and fiber!)
ii. Pear:
1. Consuming a high fiber diet can reduce the risk of heart
disease
b. Brie: High in calcium and vitamin A
i. Brie: Soft, creamy, off-white cheese made from cows milk
(pasteurized whole and skim milk). Very simple and versatile.
1. Refrigerate in original packaging until youre ready to eat it
- then allow it to sit out for about an hour to come to room
temperature for the best flavor and texture
2. Loses flavor and texture in 5 days of opening - so plan to
eat it quickly
c. Onion: Good source of fiber, folate, and vitamin C
i. Heat converts sulfurous flavor into sugars
1. Reason why onions taste sweeter
ii. When you cut into an onion it releases a sulfur compound that
floats into the air. Turns into sulfuric acid when it comes in contact
with water
1. That is why when you cut an onion it makes you shed tears
2. Prevent this by cutting onions under water to dilute the
sulfur compound before it can float up into the air
3. Or you can chill the onion in the refrigerator for an hour
before you slice it
5. Benefits of Chicken Arugula Pesto
a. Green bean: Packed with fiber and good source of vitamin A and C
i. Most nutritious way to eat: raw or cooked to crisp-tender stage to
 preserve vitamin C
ii. Cooking reduces the amount of vitamin C but not vitamin A
iii. Storing: wrap green beans in a plastic bag and store in refrigerator
to protect the vitamins and keep them from drying out
b. Tomato: Contains a lot of fiber, folate, vitamin C, and some vitamin A
i. Most nutritious way to eat: fresh and ripe
ii. The seeds contain a lot of vitamin C
iii. Vitamin C is an antioxidant and helps with the healing of wounds
and can reduce the risk of heart disease
iv. Storing: store unripe tomatoes at 60-75 degrees and out of
sunlight - they will be more nutritious if you let them ripen
v. Refrigerate ripe tomatoes to inactive enzymes that will continue to
soften the fruit
6. Benefits of Apple Crisp
a. Apple: Loaded with fiber and vitamin C
i. Most nutritious way to eat: fresh with peel
1. The heat of cooking destroys the vitamin C
ii. Storing: store in the crisper drawer in the refrigerator without any
other produce (apples give off ethylene gas which can increase
the decay in other produce)
iii. Fun fact: apples ripen 6-10 times faster at room temperature than
if they are refrigerated
b. Cinnamon: Contains antioxidant properties that help prevent cell damage
i. Antioxidants destroy free radicals free radicals may play a role
in heart disease, cancer, and other diseases
7. Sources
a. The New Complete Book of Food by Carol Ann Rinzler
b. https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-
eating/multimedia/antioxidants/sls-20076428
c. Pear Brie Caramelized Onion Quesadilla: https://jessicainthekitchen.com/pear-
brie-caramelised-onions-quesadillas/
d. Chicken Arugula Pesto: http://www.foodnetwork.com/recipes/food-network-
kitchen/chicken-with-arugula-pesto-recipe-2120506
e. Apple Crisp: https://www.bettycrocker.com/recipes/apple-crisp/3715a45c-
3c00-430c-bbe2-9865f9013238

3. Describe how your presentation addresses different learning styles:

Auditory: We will verbally go over the information presented on the slides and talk through the
recipes we will prepare that night.

Visual: Our presentation will be in a slideshow projected in the room. We will also have a newsletter
that will have information regarding seasonal vegetables and a few recipes.

Kinesthetic: We will have the participants make the recipes for the evening and then they will get to
eat the food they made. We will also have a newsletter that will have information regarding seasonal
vegetables and a few recipes.

List ways that you included multiple intelligences in your planning. The recipes we chose are simple
to follow and use simple words to accommodate varying intelligences.
4. Explain how your planned evaluation method will show whether your learning objectives were met.
We will be covering the health benefits in each food item and recipe that will be
created.
The participants will each be preparing 1 of 3 recipes, all which have seasonal fruits
and/or vegetables.

5. What problems did you encounter in the development process?

It was difficult coming up with the recipes and determining how many we should create,
considering we dont know how many participants will be there.

Complete sections E after the presentation/event is complete.

E. IMPLEMENTATION and EVALUATION:

1. For a program or presentation, describe objectively what happened the day of the presentation,
using examples. Include any last minute changes to the planned setting, audience, number of
participants.

2. Did the presentation go as planned? Reflect on what went well?

3. How did the audience react to the presentation? Summarize and comment on preceptor feedback.

4. How well did the audience grasp your objectives?

5. What would you do differently/the same the next time - or what would you change if you had more
time? How effective do you feel your program/material was for the target audience?

6. Recommendations for future Interns:

7. Financial Report:

Cost of Development: (Includes: labor for preparing the project, food cost for testing the food
activity; please note that labor costs include hours worked by ALL team members)
Labor ($25/hour):
Food:

Cost of Presenting: (Includes: labor, food, flip charts ($28), see following link for cost of copies
http://www.keene.edu/mailsvs/printfees.cfm, and other supplies)
Labor ($25/hour):
Copies:
Food:
Other supplies and costs:

Overall costs: