Graves County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2073 - Super Star Chef | ||
|---|---|---|
| 2073.11) | 0 |
Number of participants reporting intention to be more physically active |
| 2073.1) | 14 |
Number of participants |
| 2073.2) | 0 |
Number of participants reporting intention to eat more fruits |
| 2073.4) | 14 |
Number of participants reporting intention to try new foods |
| 2073.5) | 0 |
Number of participants reporting intention to be more physically active |
| 2073.6) | 0 |
Number of participants reporting intention to drink more water and/or drink less soda |
| 2073.10) | 8 |
Number of participants who reported the intention to spend more time in the kitchen preparing meals |
| 2073.3) | 0 |
Number of participants reporting intention to eat more vegetables |
Success Stories
Summer Internship Project: One Day Cooking School
Author: Shana Lueking
Major Program: Super Star Chef
Teaching kids to cook is a skill they will always carry with them. Many kids must make their own food during the summer, and the one-day cooking school was hosted as a summer internship project along with Denise Wooley, the FCS agent, provided kids the opportunity to learn how to cook and most importantly, how to cook in a safe manner. The Super Star Chef One Day Cooking School, Kneads a Little Dough, taught
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Super Star Chef Kneads a Little Dough
Author: Denise Wooley
Major Program: Super Star Chef
Teaching kids to cook is a skill they will always carry with them for a lifetime. Many kids must make their own food during the summer, and the one-day cooking school was provided to give kids the opportunity to learn how to cook and most importantly, learning proper techniques and food safety. The Super Star Chef One Day Cooking School, Kneads a Little Dough, taught kids how to make three kinds of dough. The kids learned to prepare buttermilk biscuits, homemade pizza dough and apple tart.
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- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
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