These trainings are available to School Food Authorities that administer the National School Lunch Program, School Breakfast Program, After School Care Program, and Seamless Summer Program.
Child Nutrition 2012 Summer Workshop (View Flyer)
Allen High School
July 24-26, 2012
This instructional course is designed to provide food service managers with training on safety that is needed to pass the Certified Food Manager Exam. The course will cover sanitary laws and procedures and the Hazard Analysis Critical Control Point (HACCP). Participants must pass the Certified Food Manager Exam at the end of the training to receive the Food Manager Certification. (Registration for the exam is separate from this instructional session).
Target Audience: School Nutrition Directors/Supervisors/Managers
SNA Credit: N/A
TASN Credit: 16 Hours-Level 3 or higher
This exam meets the Texas Department of State Health Services requirement for the Certification/Recertification of Food Manager with a passing score of 70.
In Chef Cyndie's culinary kitchen you will learn how to prepare fresh fruits and vegetables, sandwich wraps, salads, specialty entrees, and more! Culinary training will provide you with basic culinary techniques, knife skills, work simplification tips, proper food safety procedures, and quality merchandising ideas to improve your school meals program!
Target Audience: School Nutrition Directors/Supervisors/Managers
SNA Credit: N/A
TASN Credit: 6 Hours-Level 2
This course describes the importance of counting, collecting, and claiming procedures based on student eligibility, and how they relate to filing claims for reimbursement. Various mediums of exchange and the acceptable methods for coding them will be reviewed, as well as Accuclaim edit checks.
Target Audience: School Nutrition Personnel
SNA Credit: N/A
TASN Credit: 6 Hours-Level 3
This course outlines the application process, demonstrates how to maintain benefits, and covers the verification process.
Target Audience: School Nutrition Directors/Supervisors/Application Processors
SNA Credit: N/A
TASN Credit: 12 Hours-Level 3 or higher
This course is designed to train school nutrition teams to focus on the customers' wants and needs to develop strategies for achieving satisfied customers and effective programs.
Target Audience: School Nutrition Managers/Assistants
SNA Credit: 10 Hours-Key Area 4
TASN Credit: 12 Hours-Level 1-3
This course will train school food service personnel how to use the Food Buying Guide effectively.
Target Audience: School Nutrition Managers
SNA Credit: 12 Hours-Key Area 1
TASN Credit: 12 Hours-Level 3
This course contains the meal pattern approaches school districts participating in federal child nutrition programs can use to qualify for meal 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: School Nutrition Directors/Supervisors/Managers/Menu Planners
SNA Credit: N/A
TASN Credit: 6 Hours-Level 2-3
This course contains 7 lessons designed to help you and your team review the most critical topics in your food operation. The lessons include: Introduction; Food Production; Sanitation; Safety and Security;Customer Service; Program Regulations and Accountability; Equipment Use and Care; and Professional Excellence. This course will also help you identify opportunities for additional training and guide you to more in-depth resources.
Target Audience: School Nutrition Assistants
SNA Credit: 3.5 Hours-Key Area 3
TASN Credit: 6 Hours-Level 2
New Meal Pattern and Interim HealthierUS School Challenge (HUSSC) Training (8 hours)
Up-do-date information that is aligned with the Dietary Guidelines for Americans is the basis for this training. The New Meal Pattern training has been merged with an interim HUSSC training to better meet the needs of school districts during this time of transition. Currently designed for an 8-hour schedule, approximately 6 hours are devoted to helping participants understand the new meal pattern and its importance to the overall success of the HUSSC. The remaining 2 hours focus on the HUSSC criteria. Various activities support each of the lesson topics:
· New Meal Pattern
· Vegetable Subgroups
· Whole Grain-Rich Foods
· Meal Components and Menu Planning
· Menu Criteria for HUSSC
SNA Credit: N/A
TASN Credit: 8 Hours-Level 3-5
This course will review the Summary of Healthy, Hunger-Free Kids Act of 2010 by program, the new meal pattern requirements and the implementation requirements for program year 2012-13. Instructor will discuss the HHFKA Coordinated Review Effort process.
Target Audience: Administrators/School Nutrition Directors/Supervisors/Managers
SNA Credit: N/A
TASN: 12 Hours- Level 3-5
Salad Bars in schools are a great way to increase the nutritional value of your meals. But what about equipment and produce costs? What about food safety? This session will debunk popular salad bar myths and show you how you can safely and effectively have a salad bar in every school.
Target Audience: School Nutrition Directors/Menu Planners/Supervisors
SNA Credit: 6 Hours-Key Area 1
TASN Credit: 6 Hours-Level 2
The focus of this course is on using the acronym PROUD to learn five step to preparing nutritious meals that look good, and taste good too. Learn to Plan Food Production, Review the Quality Scorecard and Standardized Recipe, Organize, Use the Right Culinary Technique, and Deliver a Quality Product.
Target Audience: School Nutrition Assistants/Technicians
SNA Credit; 6 Hours-Key Area 1
TASN Credit: 6 Hours-Level 2
Making sound purchasing decision for your child nutrition program is more important than ever. First Choice Procurement training will help you maintain nutrition integrity and financial success in your program, understand purchasing regulations, implement sound purchasing practices, increase competitive bidding for better quality products, approach reviews with confidence, and operate a more successful school nutrition program.
Target Audience: School Nutrition Directors/District Administrators/Purchasing Specialists/Menu Planners
SNA Credit: 10 Hours-Key Area 1
TASN Credit: 16 Hours-Level 3-5
This course will cover why food safety is important and gives guidance on how foodservice personnel can assure the preparation and service of safe foods. This course provides information on the 2001 Food Code. English or Spanish translations are available.
Target Audience: School Nutrition Assistants
SNA Credit: 10 Hours-Key Area 1
TASN Credit: 12 Hours-Level 1
This module course is designed to train school nutrition personnel to prevent accidents in the workplace. This training consists of four lessons and addresses the following: Falls, Lifting Injuries; Cuts, Fires and Burns; and Chemical Accidents. Employees should know the four steps and use them in their daily work. These steps include: selecting areas where accidents could occur; assess potential causes, finding ways to make changes for safety, and expecting safety.
Target Audience: School Nutrition Assistants
SNA Credit: 5 Hours-Key Area 1
TASN Credit: 6 Hours-Level 2