H. B. 3077
(By Delegates C. White, Marshall, Compton,
Hatfield, Hubbard, Poling and Fleischauer)
[Introduced March 29, 2001; referred to the
Committee on Education then Finance.]
A BILL to amend and reenact section thirteen, article two, chapter
eighteen-a of the code of West Virginia, one thousand nine
hundred thirty-one, as amended, relating to gradually phasing
in a decrease of the number of meals to be prepared by school
cooks; changing the optional use by the county boards of the
guidelines to a compulsory one.
Be it enacted by the Legislature of West Virginia:
That section thirteen, article two, chapter eighteen-a of the
code of West Virginia, one thousand nine hundred thirty-one, as
amended, be amended and reenacted to read as follows:
ARTICLE 2. SCHOOL PERSONNEL.
§18A-2-13. Mandatory guidelines for full-day and half-day cooks.
(a) The following guidelines are optional mandatory guidelines
that county boards may shall use when scheduling full-day and
half-day cooks:
Number ofNumber ofAverage Number of
MealsCooksMeals Served Per
Cook's Hours Worked
1-90112.00
91-1351.512.00
136-180212.00
181-2252.512.00
226-270312.00
271-3153.512.00
316-360412.00
361-4054.512.00
406-450512.00
451-4955.512.00
496-540612.00
541-5856.512.00
586-630712.00
631-6757.512.00
676-720812.00
721-7658.512.00
766-810912.00
811-8559.512.00
856-9001012.00
(b) Commencing with the fall session of the year two thousand
one, the mandatory guidelines that county boards shall use when scheduling full-day and half-day cooks are as follows:
Number ofNumber ofAverage Number of
MealsCooksMeals Served Per
Cook's Hours Worked
1-110114.66
111-1651.514.66
166-220214.66
221-2752.514.66
276-330314.66
331-3853.514.66
386-440414.66
441-4954.514.66
496-550514.66
551-6055.514.66
606-660614.66
661-7156.514.66
716-770714.66
771-8257.514.66
826-880814.66
881-9358.514.66
936-990914.66
991-10459.514.66
1046-11001014.66
(c) Commencing with the fall session of the year two thousand two, the mandatory guidelines that county boards shall use when
scheduling full-day and half-day cooks are as follows:
Number ofNumber ofAverage Number of
MealsCooksMeals Served Per
Cook's Hours Worked
1-105114.00
106-1591.514.13
160-213214.20
214-2672.514.24
268-321314.27
322-3753.514.29
376-429414.30
430-4834.514.31
484-537514.32
538-5915.514.33
592-645614.33
646-6996.514.34
700-753714.34
754-8077.514.35
808-861814.35
862-9158.514.35
916-969914.36
970-10239.514.36
1024-10771014.36
(d) Commencing with the fall session of the year two thousand
three, the mandatory guidelines that county boards shall use when
scheduling full-day and half-day cooks are as follows:
Number ofNumber ofAverage Number of
MealsCooksMeals Served Per
Cook's Hours Worked
1-100113.33
101-1501.513.33
151-200213.33
201-2502.513.33
251-300313.33
301-3503.513.33
351-400413.33
401-4504.513.33
451-500513.33
501-5505.513.33
551-600613.33
601-6506.513.33
651-700713.33
701-7507.513.33
751-800813.33
801-8508.513.33
851-900913.33
901-9509.513.33
951-10001013.33
(e) A meal prepared for a school lunch shall be established as
a whole meal. Other meals shall be equal to three-fourths of a
school lunch meal.
NOTE: The purpose of this bill is to require boards of
education to follow the statutory guidelines as to the number of
cooks to the number of meals to be served; and to modify the number
of meals to be prepared per cook for the following three years.
Strike-throughs indicate language that would be stricken from
the present law, and underscoring indicates new language that would
be added.