Passport to Excellence:

Elevating Your Nutrition Program

1. SELECT Conference Registration, Session ID 2666710
2. SELECT the training you need each day

Tues., July, 14, Day 1

  Session 1 - 8am - 3pm, full day

  Session 2 - 8am - 11am

Session 3 - 12pm - 3pm

Wed., July 15, Day 2

Session 1 - 8am - 3pm, full day

Session 2 - 8am - 11am

Session 3 - 12pm - 3pm

Thurs., July 16, Day 3

  Session 1 - 8am - 3pm, full day

Session 2 - 8am - 11am, 8am - 10am, & 10am - 11am

Session 3 - 12pm - 3pm, 12pm - 2pm, & 2pm - 3pm

  3. Click Add to Cart, then Checkout

Building opens at 7:30am. Casual Business Attire suggested.

Lunch break, on your own, is from 11am - 12pm.

***Food service management company representatives may may only attend these workshops if accompanied by ISD staff. There is a charge of $50. Please notify Alicia Clinton, alicia.clinton@region10.org, once you have registered. An invoice will be generated and sent to the school district.***

This course was developed with the collaboration of the TDA Food & Nutrition Training Team and input from 19 Child Nutrition Directors across Texas. Participants will learn to identify components of an effective procurement system, apply various tools for appropriate purchasing methods, including forecasting and cost analysis, and identify strategies to oversee contracts for compliance. Application activities throughout the course 
will provide practical, hands-on experience in real-world scenarios.

USDA Key Areas 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:
Lesson 1: Food Safety is Top Priority
Lesson 2: Prevent Foodborne Illness—Understanding Microorganisms
Lesson 3: Basic Facts About Microorganisms
Lesson 4: A Clean and Sanitary School Nutrition Facility
Lesson 5: A Process for Preventing Foodborne Illness
Lesson 6: Food Safety Programs in Schools

This comprehensive course will provide an overview of the purpose and scope of the school meals program. Participants will learn the importance of their role and day-to-day duties that contribute to the overall success of compliant food service operations. Participants will review and evaluate performance measures and professional competencies that demonstrate the required knowledge and skills that contribute to compliant food service 
operations. 

USDA Key Areas 1000: Nutrition & 2000: Operations 
USDA Professional Standards Codes 1000/2000

This comprehensive course will provide an overview of the purpose and scope of the school meals program. Participants will learn the importance of their role and day-to-day duties that contribute to the overall success of compliant food service operations. Participants will review and evaluate performance measures and professional competencies that demonstrate the required knowledge and skills that contribute to compliant food service 
operations.

USDA Key Areas 1000: Nutrition & 2000: Operations 
USDA Professional Standards Codes 1000/2000

The goal of this training is to provide participants with the opportunity to review and practice basic culinary math skills, including the basic math principles of addition, subtraction, multiplication, and division. The remainder of the training will focus on other key skills such as measuring and converting measurements, scaling recipes, and calculating food costs.

The School Nutrition Frontline Specialist 2.0 course, developed in collaboration with the TDA Food & Nutrition’s Training Team and input from over 15 Child Nutrition Directors across Texas, addresses key topics for school nutrition frontline specialists.

USDA’s Professional Standards require that non-managerial staff working 20 hours or more per week complete at least 6 hours of relevant continuing education annually. This course offers the required hours in essential areas for frontline specialists, including kitchen math, records for food production, recognizing reimbursable meals, meal appeal, kitchen 
safety, sanitation, special diets, and effective communication.

Building on the foundational School Nutrition Frontline Specialist 1.0 course, this comprehensive program delves deeper into the roles and responsibilities of frontline staff. New front-line specialists are encouraged to complete the 1.0 introductory course before advancing to the 2.0 course. 

USDA Key Areas 1000 – Nutrition; 2000 – Operations; 3000 – Administration; and 4000 – Communications & Marketing

The School Nutrition Frontline Specialist 2.0 course, developed in collaboration with the TDA Food & Nutrition’s Training Team and input from over 15 Child Nutrition Directors across Texas, addresses key topics for school nutrition frontline specialists.

USDA’s Professional Standards require that non-managerial staff working 20 hours or more per week complete at least 6 hours of relevant continuing education annually. This course offers the required hours in essential areas for frontline specialists, including kitchen math, records for food production, recognizing reimbursable meals, meal appeal, kitchen 
safety, sanitation, special diets, and effective communication.

Building on the foundational School Nutrition Frontline Specialist 1.0 course, this comprehensive program delves deeper into the roles and responsibilities of frontline staff. New front-line specialists are encouraged to complete the 1.0 introductory course before advancing to the 2.0 course. 

USDA Key Areas 1000 – Nutrition; 2000 – Operations; 3000 – Administration; and 4000 – Communications & Marketing

* PLEASE NOTE: This course starts earlier, 7:30am, than regular Summer Workshop Conference Hours and ends later, 4:30pm. *

This session provides training on management of finances and other resources as the foundation for nutrition integrity and quality meals in school nutrition programs. Lesson topics include:

• Importance of Financial Management
• Development of a Financial Management Information System
• Communication and Ethical Behavior
• 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
• Developing and Analyzing a Budget
• Tools to Analyze Financial Status

TARGET AUDIENCE – School Nutrition Directors

KEY AREA: 3: Administration

En esta sesión práctica, los participantes dominarán las destrezas fundamentales del servicio de caja mediante dramatizaciones interactivas y escenarios reales, al tiempo que aprenden las responsabilidades básicas que los prepararán para el éxito.

Áreas clave del USDA Operaciones (2000)
Comunicación y mercadeo (4000)

This course explains what to expect during an on-site Administrative Review. Participants will learn how their role helps ensure food is safe, meals served meet requirements, and records are completed correctly. By the end of the course, participants will know what to do every day to maintain a safe and audit-ready operation. 

USDA Key Areas: 2000 – Operations & 3000 – Administration

This course will review the essentials of effective food program management, including TDA’s meal production record form for Contracting Entities (CEs). This vital tool ensures compliance with nutritional standards across different age groups while aiding in the accurate documentation of both reimbursable and non-reimbursable meals. Learn how to leverage 
various food production records to enhance your food service operations, enabling precise tracking, forecasting, and planning for procurement, ordering, and compliance.

USDA Key Areas 1000 – Nutrition, 2000 – Operations

Food Allergies for School Nutrition Managers and Staff is an in-depth training on managing food allergies in school nutrition programs. Food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course includes information about food allergies, food intolerance, reading food labels, avoiding cross contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies.

Key Area: 2
Code: 2600 (Food Safety and HACCP)

In this hands-on session, learners will master essential cashiering skills through interactive role-plays and real-world scenarios while learning core responsibilities that will prepare them for success.

USDA Key Areas: Operations – 2000, Communication and Marketing – 4000.

This course explains what to expect during an on-site Administrative Review. Participants will learn how their role helps ensure food is safe, meals served meet requirements, and records are completed correctly. By the end of the course, participants will know what to do every day to maintain a safe and audit-ready operation. 

USDA Key Areas: 2000 – Operations & 3000 – Administration