PRE-REGISTRATION IS REQUIRED-LIMITED TO 2 PARTICIPANTS PER DISTRICT

8 hour training  

This session focuses on management of finances and other resources as the foundation for nutrition integrity and quality meals in school nutrition programs.  Lesson topics:  Importance of Financial Management, Communication and Ethical Behavior, Development of a Financial Management Information System, Reporting Revenue and Expenditures, Setting a Meal Standard for Financial Management and Analysis, Managing Revenue and Expenditures, Controlling Food and Labor Costs, Financial Planning and Budget Development, Analyzing a Budget and Tools to Analyze Financial Status.                                                                                                                                      

Target Audience:  School Nutrition Directors

PRE-REGISTRATION IS REQUIRED & LIMITED TO 2 PARTICIPANTS PER DISTRICT

(6-hour training) Designed for site-based school nutrition managers and supervisors. Discussion includes relationship between

program cost and revenue, standard security practices to protect financial integrity, budget management, methods for increasing

productivity and decreasing waste, and involving staff in the responsibility for sound financial management practices.

Target Audience: School Nutrition Managers, Supervisors

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

Target Audience: School Nutrition Staff

Key Area: Operations 2000

6 hrs

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

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

Customer Service

The Cashiers Training Resource focuses on recognizing a reimbursable meal at the point-of-service. It provides short skill-building activities for cashiers to recognize reimbursable meals.&166; The Speed Round included in this training is a quick   activity for individuals to determine if a series of meals meet the requirements of a reimbursable meal.Target Audience: School Nutrition Personnel

Tools and Equipment (Spanish)

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.

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

Reducing Sodium

This class teaches you, the decision makers, and you, the implementers, how to reduce sodium in your programs.

First, you will explore sodium and answer some basic questions about sodium: What is sodium? How does it impact your program? What foods deliver high levels of sodium? How does it affect health? How do you reduce sodium? How do you identify sodium in products?

Then, you will learn all about herbs, spices and other forms of seasoning that you can use to flavor foods and replace sodium.

Cashier Training

Designed to assist cashiers in understanding a lunch and breakfast reimbursable meal under the National School Lunch Program and National School Breakfast Program. It provides short skill-building activities for cashiers to recognize reimbursable meals.

Garden Based Learning

Garden-based learning connects kids back to Texas agriculture and introduces them to new foods. Research has shown that when children are involved in the planting and growing process they are more willing to taste these foods. Procuring your local foods properly will be essential to maintaining program integrity and staying in compliance. Join us for a fun filled time exploring local foods and gardening!

Target Audience: CN Directors, Nutrition Educators

Key Area: Nutrition 1200

Professional Learning Topic Nutrition Education 1230

3 hours

Human Resource Documentation-AM Only

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.

Food Safety In Schools-(English)

This course is the updated version of Serving it Safe, 4th Edition and is designed to provide school nutrition employees with         up-to-date information on food safety.  This training contains lessons and activities which allow participants to be actively involved in   learning the food safety concepts needed to prepare and serve food safely and keep school nutrition facilities safe and sanitary.  The chapters cover topics such as: food safety, prevention of foodborne illness, basics of microorganisms, hot to keep a clean and sanitary school nutrition facility, process for foodborne illness prevention, and food safety programs in schools. (Spanish translation for this course available under Serving it Safe.)

This course Target Audience:  Managers, Cafeteria Staff

TASN Credit:  12 Hours, Level 1, TASN Code: 100 & 101

SNA Credit:  10 Hours, Level 1

USDA Professional Standards Area: 2600

Food Safety In Schools-(Spanish)

This course is the updated version of Serving it Safe, 4th Edition and is designed to provide school nutrition employees with         up-to-date information on food safety.  This training contains lessons and activities which allow participants to be actively involved in   learning the food safety concepts needed to prepare and serve food safely and keep school nutrition facilities safe and sanitary.  The chapters cover topics such as: food safety, prevention of foodborne illness, basics of microorganisms, hot to keep a clean and sanitary school nutrition facility, process for foodborne illness prevention, and food safety programs in schools. (Spanish translation for this course available under Serving it Safe.)

This course Target Audience:  Managers, Cafeteria Staff

TASN Credit:  12 Hours, Level 1, TASN Code: 100 & 101

SNA Credit:  10 Hours, Level 1

USDA Professional Standards Area: 2600

Reducing Sodium

This class teaches you, the decision makers, and you, the implementers, how to reduce sodium in your programs.

First, you will explore sodium and answer some basic questions about sodium: What is sodium? How does it impact your program? What foods deliver high levels of sodium? How does it affect health? How do you reduce sodium? How do you identify sodium in products?

Then, you will learn all about herbs, spices and other forms of seasoning that you can use to flavor foods and replace sodium.

Cashier Training

Designed to assist cashiers in understanding a lunch and breakfast reimbursable meal under the National School Lunch Program and National School Breakfast Program. It provides short skill-building activities for cashiers to recognize reimbursable meals.

Garden Based Learning

Garden-based learning connects kids back to Texas agriculture and introduces them to new foods. Research has shown that when children are involved in the planting and growing process they are more willing to taste these foods. Procuring your local foods properly will be essential to maintaining program integrity and staying in compliance. Join us for a fun filled time exploring local foods and gardening!

Target Audience: CN Directors, Nutrition Educators

Key Area: Nutrition 1200

Professional Learning Topic Nutrition Education 1230

3 hours

This training is designed for child nutrition professionals who are in management positions or who aspire to be in management positions. The goal of this training is to help participants identify the many factors that may influence the way people interact and/or respond to conflict. Self-reflection is a critical component of this training that aims to help participants identify characteristics of their own personalities and attitudes, in addition to any existing biases and stereotypes they may have. Finally, participants will engage in identifying non-productive behaviors and in building skills that will help promote successful conflict resolution.

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

Target Audience: School Nutrition Staff

Key Area: Operations 2000

6 hrs

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

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

Customer Service

The Cashiers Training Resource focuses on recognizing a reimbursable meal at the point-of-service. It provides short skill-building activities for cashiers to recognize reimbursable meals.&166; The Speed Round included in this training is a quick   activity for individuals to determine if a series of meals meet the requirements of a reimbursable meal.Target Audience: School Nutrition Personnel

Tools and Equipment (Spanish)

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.

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

Reducing Sodium

This class teaches you, the decision makers, and you, the implementers, how to reduce sodium in your programs.

First, you will explore sodium and answer some basic questions about sodium: What is sodium? How does it impact your program? What foods deliver high levels of sodium? How does it affect health? How do you reduce sodium? How do you identify sodium in products?

Then, you will learn all about herbs, spices and other forms of seasoning that you can use to flavor foods and replace sodium.

Cashier Training

Designed to assist cashiers in understanding a lunch and breakfast reimbursable meal under the National School Lunch Program and National School Breakfast Program. It provides short skill-building activities for cashiers to recognize reimbursable meals.

Reducing Sodium

This class teaches you, the decision makers, and you, the implementers, how to reduce sodium in your programs.

First, you will explore sodium and answer some basic questions about sodium: What is sodium? How does it impact your program? What foods deliver high levels of sodium? How does it affect health? How do you reduce sodium? How do you identify sodium in products?

Then, you will learn all about herbs, spices and other forms of seasoning that you can use to flavor foods and replace sodium.

Cashier Training

Designed to assist cashiers in understanding a lunch and breakfast reimbursable meal under the National School Lunch Program and National School Breakfast Program. It provides short skill-building activities for cashiers to recognize reimbursable meals.

This course will teach participants the fundamentals of staging and photographing food using different devices to help market your program. The instructors will show participants how to use a photo box, lighting and colors to make your product look its best before you post it for the public.

Target Audience: School Nutrition Employees

USDA Learning Objective: Operations 2000

This course will teach participants the fundamentals of staging and photographing food using different devices to help market your program. The instructors will show participants how to use a photo box, lighting and colors to make your product look its best before you post it for the public.

Target Audience: School Nutrition Employees

USDA Learning Objective: Operations 2000