Rookie Cooking Camp (RCC) is a signature program of the Kentucky State University Nutrition Program that the SNAP-Ed Program Assistant has used successfully in Whitley County.

The Program targets middle and high school students. Most of these kids are not familiar with preparing food and what it means to plan a balanced meal. RCC encourages students to learn about healthy eating, improved cooking skills, meal planning, as well as to share a meal with family members and the community. The program has been conducted twice and is already booked for another week this summer. There will also be a fall session in one of the local High Schools.

The Structure is ideal for spring break and summer break. For a whole week, the staff works with the kids from 10:00 am to 2:00 pm each day. The agenda includes a lesson on MyPlate, food safety, and planning meals. The program includes hands-on cooking skills each day. The kids eat the lunch that they prepare every day. We build skills from the first day and the recipes that are utilized are chosen from the USDA website, Extension Office Approved menus and SNAP-Ed website. During this program, the SNAP-Ed Program Assistant encourages the involvement of community volunteers and speakers that engage the kids with practical experiences. A Local Chef does knife skills demonstrations and how to create your own mix of species. A local owner of a USDA approved meat processing shop allows the camp to visit for a field trip and discusses food safety. When possible SNAP-Ed partners with other agencies. Recent partners include Health Corps in the city of Corbin, Promise Neighborhood Partner for Education, and volunteers from the schools. One of the activities that the kids look forward to the most is the last day. They organize a meal that includes appetizers, entrée, and dessert, and they invite their families.

The impact that this program will be lifelong for many of these participants. Immediate reports began from the initial day of the first camp. The camp had seven participants (from 6^th-9^th grade). By the third day of camp, two kids already cooked for their families. The second group consisted of eighteen kids, and by day three, twelve of them already cooked for their families and all of them were planning on making one of the recipes that we learn on the following weekend.

Here are some comments that some of the participants answer when we asked:

“I enjoy learning how to cut and handle different ingredients” (female 8th grader)

“I like cooking with my friends” (female 6th grader)

“I like being part of a team” (female 6th grader)

 “I learned how to cut vegetables and cook chicken. I really liked mixing the seasoning and tasting it” (female 7th grader)

“I learn lot of cooking terms, I liked learning how to make my own meals” (female 8th Grader)

Overall, the learning experience of the participant (and especially the guest that come on the last day to celebrate a meal with the student) was wonderful. 

Williamsburg Independent School Students are showing off their Quiche, before they eat this kind of food, for the very first time