Human Resources, conflict, managing personalities

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 [...]

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 [...]

Developed for new school nutrition managers, employees, and substitute cooks – this training curriculum is designed to provide a basic understanding of food safety. The lesson content covers food safety and why it is important, methods for training school nutrition staff on food safety, how to prevent foodborne illness, and checklists to monitor food safety. [...]

The Institute of Child Nutrition (ICN) is a recognized leader in providing training to diverse populations across the nation. Foundations for Training Excellence: Basics is part of an ongoing effort by ICN to develop and support a national network of trainers. The ultimate goal of all ICN trainings is the continuous improvement of child nutrition programs. 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

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 [...]