COMMUNITY OPERATING PLAN

Complete parts A-D before the presentation/event, and then parts E

implementation. Use this outline as a guide for developing all programs and
presentations. The questions in each section are designed to help you in the
development process. You must answer all of the questions listed, but if you
feel there is other important information please include that as well.
A. PROJECT INFO:
Event: Keene Young Professionals Cooking Demo
Topic: Halloween Cooking Demo
Event Date: October 14th
Location: KSC Joslin Foods Lab Keene, NH
Intern Name(s): Andrea Cropley, Zile Jones
Team Leader: N/A
Preceptor: Whitney Houser
Person responsible for writing the COP: Zile Jones
B. NEEDS ASSESSMENT:
1. Identify site contact: Andrew Richardson
2. Identify population
a) Gender: Both
b) Age: Adult
c) Education level: Primarily College educated
d) Number of participants: Expect 10
3. How was topic determined (Did you speak with anyone about the group? Did
you get to observe the setting and participants beforehand? If so, describe the
participants and any other pertinent information (i.e. if in a classroom, observe
classroom management techniques).
The topic was determined by the Keene Young Professional organization and the
KSC DI. Ideas for the specifics of the presentation were discussed between both
interns and the preceptor. The audience members are a part of the Keene Young
Professionals Network. This groups mission is to connect young people in the
Monadnock Region with the community both professionally and personally.
a) Other programs recently presented: N/A
b) What the audience knows: N/A
c) What the audience wants to know - what is relevant: presumed: healthier
Halloween snacks
d) Evaluate health literacy - and other cultural issues: The population will be
predominantly educated adults- will have some health literacy
4. Setting - tour of facility

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a) Room size and set up (diagram)

b) Presentation resources: Room is set up for powerpoint,
Availability of food prep area: Yes
AV resources - space available for visual teaching aids
5. Day of week/ time of day for presentation Wednesday 6-7:30pm
6. Duration
a) Attention span: Will have presumably just gotten off work and not have a
very long attention span
b) Conflict with other activities for population: 6-730 could conflict with work
or dinner time
7. Marketing potential - whose responsibility: Keene YP Network, and Andrew
Richardson
8. Budget
a) Will there be a charge: No
b) Funds to cover supplies: $20
c) Cost of marketing: $0
9. Best way/time to reach site contact for future plans: Through Whitney with
email.
10. Write a community group focused PES statement based on your assessment.
Lack of food and nutrition related knowledge r/t inadequate knowledge about
preparing a healthier Halloween treats AEB desire to attend a nutrition focused
class.

C. RESEARCH AND PLANNING (how, who, and when the process of your
work):
1. Meeting Dates
Dates scheduled for planning and who will attend.
Sept 30th 4pm: Andrea, Zile
Oct 1st 3pm: Andrea, Whitney, Zile
Oct 5th 3pm: Andrea, Zile
Oct 7th 3pm: Andrea, Zile
Oct 13th 9am: Andrea, Zile
Oct 13th 2: Andrea, Zile Whitney

7 day meeting
Oct 6th 4pm: Andrea, Whitney, Zile

Evaluation meeting scheduled for:

(Usually held directly after presentation but may be scheduled for
later).

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Oct 14th 7:30pm: Andrea, Whitney, Zile

2. Based on the results of the needs assessment, what did you do to prepare?
We prepared a demo with a mocktail and hands on creation of 2 appetizers.
We plan on providing information in between each activity. At the end a
handout with all three recipes and tips will be provided.
3. How did you go about the development process? Who was involved?
Andrea and Zile discussed what was known about the event and looked
online for ideas of what to have as the food activity.
4. What resources did you use? Why did you choose them and how did you find
them? Relate back to your assessment section.
The only resources we have used thus far are online recipes.

D. DEVELOPMENT (what the outcome of your planning and

development):
1. Measurable Learning Objectives:
By the end of the class, participants will demonstrate learning 1 new healthy
Halloween recipe by their successful creation of it.
By the end of the class, participants will learn at least 2 tips on how to make
a healthier party.
By the end of the class, participants will learn the benefits of healthy swaps
for Halloween treats.
2. Outline of presentation:
Describe all components of the program or material, and the team member
responsible for them. Include descriptions of the content, learning activities,
food activities, visuals, education materials and evaluation
methods/materials. (May attach as separate document.)
Intro: Hi we are Keene state students.
(Andrea)
Icebreaker: Discussion -> Favorite Halloween treats (not candy). Have you done a
Halloween party with treats in the past? What did you do for it?
(Andrea)
Objectives
-By the end of the class, participants will demonstrate learning 1 new healthy
Halloween recipe by their successful creation of it.
-By the end of the class, participants will learn at least 2 tips on how to make a
healthier party.
-By the end of the class, participants will learn the benefits of healthy swaps for
Halloween treats.

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Body:
(Zile)
Demo Spiced Pumpkin Punch
1 ounce pumpkin puree
1 teaspoon honey
1 ounce fresh lemon juice
2 ounces bourbon (Optional)
3 ounces ginger beer
1/8 teaspoon grated fresh ginger (yes, you can use ground ginger if you must)
1/8 teaspoon ground cinnamon
Dash of ground cinnamon
Basics on how to prepare
Pumpkin Hummus with Pita Chips
Ingredients:
2 tablespoons lemon juice
3 Cloves Garlic
3/4 teaspoon salt
1 15 oz cans garbanzo beans, drained
2 teaspoons olive oil
1 15oz can pumpkin puree
1 teaspoon cumin
1/4 cup pumpkin seeds (optional)
Small whole grain pitas cut into wedges
Directions:
Preheat oven to 425. Combine all ingredients except for the pitas in a food
processor until smooth. Place pita wedges in backing sheet, drizzle with olive oil and
bake for 6 minutes or until toasted.
Butternut Squash Flatbread
Ingredients:
1 whole grain pizza crust
1 roasted butternut squash cut in 1 inch chunks
1 onion, halved and thinly slices
1/2 C shredded fontina cheese
2 teaspoons olive oil
3 tablespoons sage, cut into ribbons
Directions:
Caramelize onions over medium-low heat in 2 tsp of olive oil. Preheat oven to 400 F.
On a pan, stretch dough out to 1/2 inch thick. Brush lightly with olive oil.
Top with cheese, caramelized onion, and butter nut squash. Bake 20-25 minutes or
until crust is lightly browned and cheese is melted.
Baked Pears
Ingredients:
4 Pears
2 teaspoons cinnamon
2 tablespoons honey
2/3 cup oats

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3 T butter softened
Directions:
Preheat oven to 350 degrees F. Slice pears in half and scoop out the seeds with a
tablespoon scoop. Combine cinnamon, honey, oats and butter. Place the mixture in
the pear halfs. Drizzle with honey. Bake for about 25 minutes.
(Andrea and Zile)
Split up into three groups and each group will make one of the recipes
How did the recipe go, what worked, what didnt?
Ask about Halloween food habits
Keene Youth Prof. organization
Go off of responses for ice breaker
(Andrea and Zile)
Discussion:
How did it go?
Ask group why they think we choose each one
Show slides on why each thing was good/ benefits
(Andrea)
Closing: brief summary on the recipes, questions?
Call to action: If you are going to have a treat make it yourself
Handout with all four recipes and on the back our tips
3. Describe how your presentation addresses different learning styles:

Auditory: talking about the activities

Visual: seeing the demo of the mocktail

Kinesthetic: making the appetizers

List ways that you included multiple intelligences in your planning.

Lots of opportunity to work at their own level

4. Explain how your planned evaluation method will show whether your learning
objectives were met.
-By the end of the class, participants will demonstrate learning 1 new healthy
Halloween recipe by their successful creation of it.
By the end of the class, participants will learn at least 2 tips on how to make
a healthier party- will be measured by discussion
By the end of the class, participants will learn the benefits of healthy swaps
for Halloween treats- will be measured by discussion
5. What problems did you encounter in the development process?
Not knowing budget or number of participants.

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Choosing recipes that were all Halloween themed, healthy, cheap, and took
about the same time to prepare.
Complete sections E after the presentation/event is complete.
E. IMPLEMENTATION and EVALUATION:
1. For a program or presentation, describe objectively what happened the day of
the presentation, using examples. Include any last minute changes to the
planned setting, audience, number of participants.
2. Did the presentation go as planned? Reflect on what went well?
3. How did the audience react to the presentation? Summarize and comment on
preceptor feedback.
4. How well did the audience grasp your objectives?
5. What would you do differently/the same the next time - or what would you
change if you had more time? How effective do you feel your
program/material was for the target audience?
6. Recommendations for future Interns:
7. Financial Report:

Cost of Development: (Includes: labor for preparing the project, food cost
for testing the food activity; please note that labor costs include hours
worked by ALL team members)
Labor ($25/hour):
Food:

Cost of Presenting: (Includes: labor, food, flip charts ($28), see following
link for cost of copies http://www.keene.edu/mailsvs/printfees.cfm, and
other supplies)
Labor ($25/hour):
Copies:
Food:
Other supplies and costs:
Overall costs:

Within one week of the presentation, provide internship preceptor with a completed
COP, Presentation Evaluation form, Handout(s), a Team Leader Report, and PDE if
completed by an outside supervisor. (PDE required for sites with 2 presentations or
>32 hours). Attach a copy of the materials, PowerPoint, and any handouts/resources
used for the presentation.

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