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March 2020
(1-6 hour training) The CACFP Meal Pattern Requirements training was developed based on the updated Child and Adult Care Food Program (CACFP) meal pattern requirements, published on April 25, 2016. Lessons include: Milk Component (1 hour) Vegetable Updates (1 hour) Meat/Meat Alternates (1 hour and 10 minutes) Grain Components (2 hours) Child and Adult Meal [Read More]
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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 [Read More]
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Basic Culinary Math for School Nutrition Professionals (6-hour training) 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 [Read More]
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(6-hour training) 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 [Read More]
Find out more(6-hour training) 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 [Read More]
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CACFP Meal Pattern Requirements Training (1-6 hour training) The CACFP Meal Pattern Requirements training was developed based on the updated Child and Adult Care Food Program (CACFP) meal pattern requirements, published on April 25, 2016. Lessons include: Milk Component (1 hour) Vegetable Updates (1 hour) Meat/Meat Alternates (1 hour and 10 minutes) Grain Components (2 [Read More]
Find out moreCACFP Meal Pattern Requirements Training (1-6 hour training) The CACFP Meal Pattern Requirements training was developed based on the updated Child and Adult Care Food Program (CACFP) meal pattern requirements, published on April 25, 2016. Lessons include: Milk Component (1 hour) Vegetable Updates (1 hour) Meat/Meat Alternates (1 hour and 10 minutes) Grain Components (2 [Read More]
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Cashier's Training is a (2-hour training). This session helps school nutrition program cashiers understand the requirements for a reimbursable lunch and breakfast. This training contains short, skill-building activities that reinforce key messages to help recognize a reimbursable meal at the point-of-service using the Offer Versus Serve (OVS) option.
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(8-hour or 12-hour training sessions available) 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 [Read More]
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(8-hour training) This course qualifies for SNA core course certification level 1. 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 [Read More]
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