Provides training on management of finances and other resources as the foundation for nutrition integrity and quality meals in school nutrition programs. Lesson topics: 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 [...]

Family Child Care Professionals are essential to early childhood education. Many young children and their families rely on their skills and expertise for providing the best care and educational services in a home-style environment. In addition, they rely on family child care providers to foster healthy environments promoting overall health and wellness in child care. [...]

(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) This training was developed for site-based school nutrition managers and supervisors. Participants receive instruction on relationship of program cost and revenue, standard security practices to protect financial integrity, budget management, increasing productivity and decreasing waste, and staff responsibility for sound financial management practices. Lesson topics: Financial Management Production Records Forecasting Menu Item [...]

(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 [...]

(4-hour training) This session provides general information in meal pattern planning and Offer versus Serve (OVS).

The Procuring Local Foods for Child Nutrition Programs training provides a basic overview of federal procurement principles and covers a host of topics related to sourcing and purchasing local foods. This training highlights the variety of mechanisms schools can use to purchase local products while staying in accordance with federal procurement regulations, and the many areas within [...]

This training provides general concepts about the basic foundations of forecasting for the procurement of foods in Child Nutrition Programs. This training does not discuss federal regulations pertaining to the procurement system. The purpose of this training is to assist stakeholders in identifying key considerations for forecasting for the procurement of foods in federally funded [...]