Marketing Your Program

This visually-based, interactive class will provide best practices to prepare delicious meals that look great. This course will introduce participants to tools to evaluate meals for quality taste and present approaches to improve quality. Participants will also review the principles of presenting attractive meals that will appeal to students healthier instincts.  

Target Audience: Kitchen Managers, Kitchen Staff

Please note that this class will be held online, via Zoom. The link will be sent out 24 hours prior to class time, to those that are registered.

Human Resource Documentation

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.

***Please note that this class will be held via Zoom. The link will be sent out 24 hours prior to the class time, to those that have registered.

Customer Service

This course will cover Communication Skills for Managers and employees dealing with Difficult People and Situations , while providing a customer friendly environment for students, parents and staff.

Key Area :Operations  2000

Please note that this class will be held online, via Zoom. Link will be sent out 24 hours prior to class to those that are registered.

This training provides a basic overview of nutrition with an emphasis on the importance of balance in daily food choices and the inclusion of physical activity as a key component to good health. The training incorporates a variety of learning activities.

TARGET AUDIENCE – Managers, Food Service Assistants/Technicians

KEY AREA: 1: Nutrition

Food Production Records

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

TASN Credit: 6 Hours

Basic Computer Skills

This course will cover a broad scope of items to help create a foundation of understanding in the computer world. Join us as we explore the basics of computer hardware, MS Windows navigation and maintenance, internet and email basics, and an overview of office applications (Word, Excel, and PowerPoint). As time permits we will even explore other free technology solutions that can improve your own personal productivity. 

Target Audience: School Nutrition Staff

Key Area: Operations 2000

6 hrs

Eficiencias en el lugar de trabajo

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 realizaran actividades que les ayudaran a comprender como programar sus tareas laborales de forma que aprovechen al máximo su tiempo y simplifiquen su trabajo.  Esta clase será de 2 días, 3 horas cada día, par aun total de 6 horas.

Area Clave- Operaciones 2000

Tema de Aprendizaje Profesional 2110, 2120, 2130

Efficiencies in the Workplace-SPANISH

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, 3 hours each day for a total of 6 hours.

Key Area Operations 2000

Professional Learning Topic 2110, 2120, 2130