How do you choose which module to offer?
The needs of the child care providers you encounter will vary. When choosing curriculum for your intended audience, consider the following:
- What role do providers play in meal service, if any?
- Are meals prepared in-house or are they outsourced to a third-party vendor?
- What level of training do providers have, such as exposure to nutrition information?
- What are the ages of the children in their care?
- Do the providers participate in or have interest in learning about CACFP?
- What would providers like to learn?
Some of the CMCCP modules are relevant for all roles within a child care setting, but some modules are most relevant for providers who plan meals, shop and/or prepare food for children in their care.
| Module | Audience |
| Creating Positive Mealtime Attitudes | All early child care roles |
| Choosing Healthy Food for Kids | All early child care roles |
| Safe Cooking with Confidence | Those preparing snacks and/or meals for children |
| Meal Appeal | Those preparing or serving snacks/meals, including classroom teachers that are serving snacks/meals |
| Menu Planning | Providers and administrators planning menus and purchasing food |
| Partnering with Parents | All early child care roles |
How do you adapt the curricula for specific audiences (i.e. classroom teachers who do not have food preparation responsibilities)?
If you have a diverse audience of providers that play a variety of roles, tailor talking points to acknowledge the specific roles that teachers, administrators, and food service workers play in helping kids eat well. Understanding all of the steps to getting food to the table may encourage collaboration across the staff.
Talking points include:
- How is the menu shared with staff and parents? How can classroom teachers support communication efforts?
- What role can classroom staff and children play in creating menus? Are food service staff open to suggestions, i.e., a new fruit or vegetable that kids are excited about trying, are learning about in classroom activities, or will be planting and harvesting in a school garden?
- How do classroom staff role model healthy eating? Do they try the same foods as the children?
- What food-related activities can classroom staff facilitate that coincide with the week’s menu?
- How can staff support one another in offering a variety of foods to children in a way that is appealing and increases acceptance?
- How are staff communicating about food allergies?
- How can administrators and classroom staff support adherence to food safety rules?
- How does staff communicate about food insecurity among families in their care?
Consider using some of the talking points from the Feeding Kids Well Takes Teamwork! Handout from the Cooking Matters EXTRA for Center-Based Child Care Professionals booklet.
Does adaptation of the modules affect continuing education credits?
Cooking Matters allows partners to make adaptations based on the audience, while ensuring the required objectives are addressed. Implementing organizations should check with accrediting agencies to determine how much flexibility is allowable in order to maintain approval for continuing education credits.