As part of National School Lunch Week October 10-14, WCPSS Child Nutrition Services director Paula De Lucca offered her congratulations to 11 employees who completed manager training and opened a WCPSS school kitchen this year.
The 11 employees include:
Malynda DeGrezia at Richland Creek Elementary
Sharon Cipiti at Heritage Middle
Torrance Harrell at Reedy Creek Magnet Middle
Kate Herbert at Reedy Creek Elementary
Danielle Harris at Leadmine Elementary
Faith Lashley at Knightdale Elementary
Cindi Scali at Green Hope Elementary
Anne Sutherland at Northwoods Elementary
Oviston Welch at Douglas Magnet Elementary
Rene Hager at Brentwood Magnet Elementary
Toni Jordan at East Wake High
"I am proud that these employees completed the extensive training that prepares them to feed our children and manage our kitchens," De Lucca said.
Devon Covington completed the training program in 2016 and was named manager of the dining room at Hunter Magnet Elementary.
"The training gave me the skills that I needed to run a school kitchen," Covington said. "I learned how to manage a kitchen that prepares hundreds of nutritious meals every day for our children."
WCPSS Child Nutrition has strict standards. Kitchens prepare meals following federal and state standards and prepare meals that students will want to eat.
Cathie Masters has been leading the management-training program since 2014.
"Our program ensures that we have well-trained managers before they go into the field and enhances the professionalism of our staff," Masters said.
People who seek WCPSS Child Nutrition management jobs complete an 8-12 week training program.
"We teach them everything they need to know about child nutrition," Masters said. "We teach them about the meal pattern, how we handle cash, how to do a food order correctly, how to supervise people, how to handle personnel issues and use specialized Child Nutrition technology."
Upon completion of the training program, WCPSS Child Nutrition assigns new managers to vacant management jobs. Some schools have a manager, plus two employees serving hundreds of meals a day. Larger programs may have a manager, plus nine employees serving more than a thousand meals a day.