(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

Cashier’s Training: Reimbursable Meals is a two-hour face-to-face 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.  The training can be taught in short intervals or as a 2-hour [...]

Norovirus is the leading cause of foodborne illness, and it is estimated that more than half of all food-related outbreaks of illness are caused by norovirus. This training includes participant interaction and activities. Content focus: Why norovirus is a concern in child nutrition settings Symptoms of norovirus and how it is transmitted Norovirus prevention and [...]

Reimbursable Meals is a two-hour face-to-face 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.  The training can be taught in short intervals or as a 2-hour session. The resource [...]

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 [...]

Food Safety in Child Care (formerly Serving Safe Food in Child Care) (4-hour training) New name and updated curriculum. Food safety training for child care employees using the four key concepts of the USDA Fight BAC program: Clean, Separate, Cook, Chill.

Clean, Separate, Cook, Chill.Food Safety in Child Care (formerly Serving Safe Food in Child Care) (4-hour training) New name and updated curriculum. Food safety training for child care employees using the four key concepts of the USDA Fight BAC program: Clean, Separate, Cook, Chill.  

Training provides child care professionals with best practices for creating positive and safe mealtime environments for young children. Lesson topics: Lesson 1: Implement Schedules and Routines Lesson 2: Serve Meals Family-Style Lesson 3: Implement Food Safety Practices Lesson 4: Focus on Healthy Habits