This training provides a basic overview of nutrition information. The information can be used at home and at work in the school nutrition program. School nutrition staff are responsible for preparing and serving students healthful and safe meals. This training provides tools and ideas school nutrition managers and staff can use to meet this goal.

Target Audience: Menu Planners

Key Area: Nutrition Education 1200 and General Nutrition 1300

Food Production Records are the Contracting Entities only record that demonstrate meals served for reimbursement. This course will also cover the basics of food production records, including purpose, required  data, and how to complete records. FPR tools and the food buying guide will also be covered.

Target Audience: Directors/Supervisors/Managers/Menu Planners/Cafeteria Staff

Key Area Operations 2000

Documentation and Strategic Conversations for Supervisors: Join your colleagues and learn tools to help you have strategic conversations with marginal employees.  This session will provide strategies to help supervisors grow their staff and ensure compliance with employment policies and procedures.  Help your organization grow stronger and more efficient through easy to follow processes, used by effective leaders throughout Region 10.

Target Audience: Directors

Key Area Administration 3000

Food Production Records are the Contracting Entities only record that demonstrate meals served for reimbursement. This course will also cover the basics of food production records, including purpose, required  data, and how to complete records. FPR tools and the food buying guide will also be covered.

Target Audience: Directors/Supervisors/Managers/Menu Planners/Cafeteria Staff

Key Area Operations 2000

This class will teach participants the correct use and maintenance of both small and large kitchen equipment, tools, and utensils. How to identify the tool and utensils using abbreviations, equivalents, substitutions, and terms used in the kitchen as well as techniques for measuring and maintaining a safe working environment by applying all safety and sanitation guidelines.

Las eficiencias en el lugar de trabajo incluyen medir la productividad utilizando la fórmula de alimentos preparados por hora, la organización de los puestos de trabajo, trabajar de manera eficiente, y planificar la producción de alimentos.  Los participantes realizarán actividades que les ayudaran a comprender cómo programar sus tareas laborales de forma que aprovechen al máximo su tiempo y simplifiquen su trabajo.  Esta clase será de 2 días, 6horas cada día, par aun total de 12 horas.

Area Clave- Operaciones 2000

Efficiencies in the workplace includes measuring productivity using the formula of food prepared by the hour, organizing the workstation, working efficiently and food production planning.  Participants will complete activities to help them gain an understanding of how to schedule their job assignments in a way to make the best use of their time and simplify their job.

This class will be 2 days, 6 hours each day for a total of 12 hours.

Key Area Operations 2000

Food Safety in Schools is designed to provide school nutrition employees with up-to-date information for managing a safe and sanitary school nutrition program. Each Lesson has several objectives and you will participate in activities that will reinforce the objectives.  The lessons include: Food Safety is Top Priority, Prevent Food Borne Illness-Understanding Microorganisms, A Clean and Sanitary School Nutrition Facility, A Process for Preventing Foodborne Illness, and Food Safety Programs in Schools.

Target Audience: School Nutrition Staff

Key Area Operations: 2000

Target Audience: School Nutrition Staff

Key Area: Operations 2000

Food Production Records are the Contracting Entities only record that demonstrate meals served for reimbursement. This course will also cover the basics of food production records, including purpose, required  data, and how to complete records. FPR tools and the food buying guide will also be covered.

Target Audience: Directors/Supervisors/Managers/Menu Planners/Cafeteria Staff

Key Area Operations 2000

Key Area Food Safety and HACCP Training – 2600

Key Area Food Safety and HACCP Training – 2600

Food Production Records are the Contracting Entities only record that demonstrate meals served for reimbursement. This course will also cover the basics of food production records, including purpose, required  data, and how to complete records. FPR tools and the food buying guide will also be covered.

Target Audience: Directors/Supervisors/Managers/Menu Planners/Cafeteria Staff

Key Area Operations 2000

Culinary for 2022

This is a 2 1/2 day course has been designed to teach participants how to read and comprehend recipes. Come prepared to have fun while learning the pitfalls of not following recipes, practicing knife skills and understanding weights and measures.

Participants must wear full length pants and closed toed shoes as this is a hands on learning session conducted in a kitchen.

Target Audience: School Nutrition Staff

Key Area: Operations 2000