Start Here...
- Please read and understand your role early and often! The Chairperson/s are happy to answer any questions you have. We only ask that you read this page all the way through, and that you review this committee's report from last year, a PDF file at the bottom of this page, before proceeding.
- Your committee members will bring all sorts of creative ideas to your committee. So try to recruit volunteers before the end of the school year as it may be hard to wrangle volunteers once school begins. Stay in touch with your volunteers over the summer.
- We would like to store as many of the Spaghetti Supper documents on this website as possible, so please keep an accurate electronic record of your progress as you go.
- Once the Chairperson/s set the first Spaghetti Supper meeting in late August or September, schedule your own committee meeting in September.
- Please attend all Spaghetti Supper meetings, sending a representative only if you cannot attend. Your attendance helps you and the rest of the committees.
- If you make use of you committee binder, add a printed coy of you report and copies of any documents and be sure to return it to the Chairperson/s at the wrap-up meeting after the supper.
- Send an electronic copy of your report and any support documents including photographs, PDFs of documents and/or templates for future chairs to use, to the Spaghetti Supper Chairperson and Class Treasurer.
- Have a great time!
Grazie!
Dessert Committee Responsibilities
To coordinate with the school’ Cafeteria Manager, Sue Robichaud, the making of cookies for the Spaghetti Supper, the purchase of napkins, as well as the serving of the cookies the night of the event.
Please be sure to review the Massachusetts guidelines for food service here, http://www.mafoodsafetyeducation.info/cook/food-safety-for-food-workers/. You can print out the PDF below, although it is recommended that you check the link to be sure the guidelines are up to date. Print or email the PDF to share the guidelines with your team.
Please be sure to review the Massachusetts guidelines for food service here, http://www.mafoodsafetyeducation.info/cook/food-safety-for-food-workers/. You can print out the PDF below, although it is recommended that you check the link to be sure the guidelines are up to date. Print or email the PDF to share the guidelines with your team.
massachusetts_food_safety_for_food_workers.pdf |
OVERVIEW
This committee is very straight forward. The most helpful thing the chair can do is communicate with the Spaghetti Supper Chairs and Procurement Coordinator early and often.
The first job is to account for left over supplies from last year, determine additional supply needs for this year, and coordinate cookie baking with the school Food Services Director. Cookies are baked the morning before the supper.
And of course the dessert committee recruits the volunteers to serve the cookies for the two shifts of the supper.
This committee is very straight forward. The most helpful thing the chair can do is communicate with the Spaghetti Supper Chairs and Procurement Coordinator early and often.
The first job is to account for left over supplies from last year, determine additional supply needs for this year, and coordinate cookie baking with the school Food Services Director. Cookies are baked the morning before the supper.
And of course the dessert committee recruits the volunteers to serve the cookies for the two shifts of the supper.
SUPPLIES & SOURCES
Day Before Supper: 2 or 3 volunteers for 3 hours
An efficient crew of two or three volunteers can bake all of the cookies for the Spaghetti Supper in three hours. More than three is too many people in the kitchen. Coordinate with the Food Services Director, typically the baking takes place the morning before the supper from 8:00 to 11:00 am in the school cafeteria. They will set things up for you, just be sure to get the parchment paper to the Food Services Director the week before the supper.
Baking volunteers will, following Massachusetts Food Safety Rules:
Place prepared cookie dough pieces on baking sheets lined with parchment paper Put several sheets of cookies in the commercial ovens Safely remove baked cookies to cool on designated surfaces in the kitchen Move cooled cookies to larger storage containers and move to storage space in school kitchen Follow same steps - with fresh plastic gloves, on cleaned baking sheets and storage containers - for gluten free cookies Wash all baking sheets in commercial dishwasher and return them to kitchen shelf
- 2400 raw cookies are typically ordered by the school Food Services Director, who will charge the Spaghetti Supper for the cookies. The cookies come from a nut-free source, which is preferred.
- 50-100 gluten free raw cookies. The recommended brand is Immaculate Gluten Free Chocolate Chunk Cookie Dough (see image to the right, available at most grocery stores including Market Basket. The cookie chair has donated these for the last three years. It is possible to move this to the procurement request list.
- 1200 cocktail napkins. Typically these are purchased along with all of the other necessary paper products. Coordinate with procurement early in the game to give them as much notices as possible.
- Parchment paper. At this writing (10/217) there is plenty of parchment paper for many years to come - if it is stored carefully. If parchment paper is needed consider purchasing it along with all of the other necessary paper products. Coordinate with procurement early in the game to give them as much notices as possible.
Day Before Supper: 2 or 3 volunteers for 3 hours
An efficient crew of two or three volunteers can bake all of the cookies for the Spaghetti Supper in three hours. More than three is too many people in the kitchen. Coordinate with the Food Services Director, typically the baking takes place the morning before the supper from 8:00 to 11:00 am in the school cafeteria. They will set things up for you, just be sure to get the parchment paper to the Food Services Director the week before the supper.
Baking volunteers will, following Massachusetts Food Safety Rules:
Place prepared cookie dough pieces on baking sheets lined with parchment paper Put several sheets of cookies in the commercial ovens Safely remove baked cookies to cool on designated surfaces in the kitchen Move cooled cookies to larger storage containers and move to storage space in school kitchen Follow same steps - with fresh plastic gloves, on cleaned baking sheets and storage containers - for gluten free cookies Wash all baking sheets in commercial dishwasher and return them to kitchen shelf
- Night of Supper: 2-4 Volunteers for 2 Shifts
Typically there are two volunteer shifts (4:30-6:30 and 6:30 to close) with two volunteers at the table for each shift. This allows for someone to always be at the table while the second person can leave to get more cookies or supplies.
Two volunteers are stationed in the middle of the food line, next to the bread station. Volunteers simply place two cookies, with a cocktail napkin, on server trays as needed.
Wait staff should not handle the food, only gloved hands should touch food to put it on trays. Two volunteers assures that someone is there to place cookies on trays, while another volunteer replenishes cookie the supply as needed.
Dessert Committee Timeline
June
• Contact the Food Services Director to introduce yourself and set a date to touch base with her in the fall. Due to allergy concerns, the school prefers to order the cookie dough from their vendor.
August
• Visit storage shed to see if there are left over cocktail napkins and parchment paper. Determine how many cocktail napkins needed based on what you found in the storage shed. Share your needs with the Procurement Committee.
• Begin soliciting volunteers
September
• Finalize your volunteer list
• Confirm that the Procurement Committee is aware of your supply needs.
• If you have not asked the Procurement Committee to acquire the gluten free cookie dough, find a store where you can purchase them.
• Schedule baking time with school Food Services Director
October
• Confirm volunteers, create schedule of volunteers per shift for night of supper
• Confirm needed supplies have been acquired by Procurement Committee
• Purchase gluten free cookie dough if it is not being acquired by the Procurement Committee
• Confirm baking time with Food Service Director and baking volunteers
• Bake cookies
Saturday Before Spaghetti Supper
• Confirm volunteers via email
• Check supplies one last time
Monday Before the Spaghetti Supper
• This may be a baking day, based on conversation with Food Services Director.
Set-Up on the day of the Spaghetti Supper
The dessert volunteers are usually stationed in the middle of the serving line, next to the bread station. Supplies are cookies; gluten free and regular, and cocktail napkins.
Spaghetti Supper
Assure that the station is staffed at all times.
Follow Up
• Inventory remaining supplies and update list for chairpersons
• Transfer remaining (nonperishable) supplies back to the Kitchen Bin for storage shed
• Email Food Service Director to thank then for their help as well as student and parent volunteers
• Complete and submit final committee report to chairpersons to update notebook and send a PDF of updated instructions to supper chairs for 6th grade website
• Contact the Food Services Director to introduce yourself and set a date to touch base with her in the fall. Due to allergy concerns, the school prefers to order the cookie dough from their vendor.
August
• Visit storage shed to see if there are left over cocktail napkins and parchment paper. Determine how many cocktail napkins needed based on what you found in the storage shed. Share your needs with the Procurement Committee.
• Begin soliciting volunteers
September
• Finalize your volunteer list
• Confirm that the Procurement Committee is aware of your supply needs.
• If you have not asked the Procurement Committee to acquire the gluten free cookie dough, find a store where you can purchase them.
• Schedule baking time with school Food Services Director
October
• Confirm volunteers, create schedule of volunteers per shift for night of supper
• Confirm needed supplies have been acquired by Procurement Committee
• Purchase gluten free cookie dough if it is not being acquired by the Procurement Committee
• Confirm baking time with Food Service Director and baking volunteers
• Bake cookies
Saturday Before Spaghetti Supper
• Confirm volunteers via email
• Check supplies one last time
Monday Before the Spaghetti Supper
• This may be a baking day, based on conversation with Food Services Director.
Set-Up on the day of the Spaghetti Supper
The dessert volunteers are usually stationed in the middle of the serving line, next to the bread station. Supplies are cookies; gluten free and regular, and cocktail napkins.
Spaghetti Supper
Assure that the station is staffed at all times.
Follow Up
• Inventory remaining supplies and update list for chairpersons
• Transfer remaining (nonperishable) supplies back to the Kitchen Bin for storage shed
• Email Food Service Director to thank then for their help as well as student and parent volunteers
• Complete and submit final committee report to chairpersons to update notebook and send a PDF of updated instructions to supper chairs for 6th grade website
PDF's of Past Dessert Committee Reports
2015dessert.pdf |
2015dessertpag2.pdf |
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