Healthy Cuisine for Kids, Fifth Edition, is a two-day hands-on training program for child nutrition programs to be presented by the manager or other trainer. Materials include a Culinary Manual and PowerPoint presentation.

(option for 4-hour, 6-hour or 8-hour training sessions) This training session is basic overview of federal procurement principles covering a host of topics related to sourcing and purchasing local foods. This training highlights the variety of methods schools can use to purchase local products while staying in accordance with federal procurement regulations and the [...]

(6-hour training) Review and practice of basic math skills with. Application for culinary settings focuses on measuring and converting measurements, scaling recipes, and calculating food costs. Lesson 1: Review Basic Culinary Math Skills Lesson 2: Kitchen Measuring Tools for Ingredients Lesson 3: Converting Standardized Recipes Lesson 4: Calculating Food Cost

(6-hour training) Review and practice of basic math skills with. Application for culinary settings focuses on measuring and converting measurements, scaling recipes, and calculating food costs. Lesson 1: Review Basic Culinary Math Skills Lesson 2: Kitchen Measuring Tools for Ingredients Lesson 3: Converting Standardized Recipes Lesson 4: Calculating Food Cost

Managing Personalities and Conflict (4-hour training) The learning objectives for this session are listed below: Identify the role personalities and bias play in conflict. Explain the difference between implicit and explicit bias. Compare and contrast the four most recent generational groups as it relates to how they respond to/manage conflict. Explain the importance of clear [...]

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 including short physical activity boosters.

(4.5-day training) An overview of the management components of school nutrition programs. The target audience includes school nutrition program staff with fewer than 5 years’ experience as a director or those who may aspire to be a director, as well as state agency staff, specialists, and trainers. Lesson topics: Program Accountability, Integrity and the Role of [...]

(8-hour training) This training models techniques to actively facilitate adult learning. Throughout the course, trainers demonstrate how to deal with different learning styles, engage the learner in a wide range of activities without over-relying on slide presentations, and establish a positive learning environment.