Pub. 2 2012-2013 Issue 1

19 cost savings by using services of the district or by alerting us to other cost saving service providers. We have made strides towards enhanced understanding. We are now to the point in Southern Utah where we have the children of our elected officials as students in charter schools. However, we still have a number of individuals in elected positions with a clear misunderstanding about what we are. At every event we host or attend there are a number of people who come to us saying, “I had no idea,” when speaking about what they learned about George Washington Academy and charter schools in general. I feel it is part of our responsibility as a Board to educate as many people as we can about what it is that makes George Washington Academy unique and the value that we provide as a charter school. In an effort to address the misconceptions surrounding charter schools in Southern Utah, we have spent considerable time meeting with our elected officials, business leaders, press and anyone else who has access to an audience in order to educate and inform the public as to what a charter school truly is. We consider our efforts a success and at the same time a continual work in progress. Relationships that once would be considered combative at best are now one of understanding, and maybe even acceptance of our existence and purpose. As much as advocating for charter schools is a good message, and one we can all agree on, it is only part of the message for us. The self-serving goal is to educate the public about George Washington Academy and what we do. Working towards this goal assists with keeping our classrooms full and being able to continue to provide the education we are committed to. In summary, I would encourage charter schools throughout the state to use their schools uniqueness, and the fact that it is a charter school, to get an audience with everyone and anyone who may impact the organization. As much as it is an opportunity to clear the air and educate; it is also the perfect time to spread your message and recruit more students who can benefit from what you provide. Steve Wattles serves as the Board President of the Board of Trustees at George Washington Academy in St George, UT CONTINUED FROM PAGE 16 fruit every day in addition to canned options. Poll your parents to see if you have a Registered Dietitian (RD) willing to help. If you find one, she can help you meet federal menu requirements. It is a great way for her to spend volunteer hours. You may even consider hiring her or another RD to do your menus on a regular basis. There are many new laws, rules and regulations that must be followed as a result of the Healthy Hungry Free Kids Act. Look at the menus of other good schools for ideas. Ask them for recipes and advice. Join the Charter Co-op of Utah (CCU) and attend their meetings. This purchasing co-op gives you access to good pricing on frequently used menu items. It is also a great place to learn what is working at other schools. Check with the USOE Child Nutrition Program for more information on joining. The state of Utah has contract pricing on many items. Check with your vendor representative to see if there are state-contract versions of the items you need. Hire a capable Child Nutrition manager with food service experience, and a secretary who is organized, good with numbers and reports. They both will have to comply with various daily, monthly and annual reporting requirements. They will need to attend a “Serve-Safe” class. Ask your vendor and/or the USOE Child Nutrition Office when and where those classes are offered. After completing it, they must get a manager’s certificate from the Health Department, obtain a Permit to Operate a Food Service Establishment and get the stamp of approval from the Health Department before you can begin serving meals. Equipment requirements of your kitchen are determined by your menu. Schools must have a versatile kitchen to meet their needs. Unfortunately, some schools are in the situation that their kitchens dictate what menu items are possible. If all you have is a serving area, youmay need to look into expanding your kitchen and equipment to include a combi oven. They are very versatile and open the door to many menu possibilities. Look into the hood requirements for each type you consider. Contact your local restaurant supply companies for suggestions and prices on equipment. There are some good ones in Salt Lake City. Before purchasing any equipment, be sure to follow the state procurement code and get several competitive bids on the items you wish to purchase. Parents who own restaurants in your area might be willing to provide your school with resources or advice on the kitchen layout and sanitation procedures. If you have the luxury of planning your kitchen, your life will be so much easier if you plan for a kitchen with the ability to prepare enough meals to feed at least 75% of your students. Be sure an experienced kitchen planner (not the regular architect) draws up the floor plan. He/she will know what is required for maximum In order to create a strong and unified approach to health and wellness, you need to create a strong wellness policy that is supported by the school administration. CONTINUED ON PAGE 20