Child Nutrition Program – Operator Submitted Resources

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- Material developed through USDA's Team Nutrition Training Grant

Summary:

The Texas Department of Agriculture, in collaboration with the Culinary Institute of America (CIA), developed 3 standardized recipes funded by the USDA Team Nutrition Grant for School Meal Recipe Development. This crunchy, tasty Asian-inspired salad features Texas grown hydroponic lettuce, fresh vegetables, edamame, whole grain wonton strips, and a creamy

Summary:

The Texas Department of Agriculture, in collaboration with the Culinary Institute of America (CIA), developed 3 standardized recipes funded by the USDA Team Nutrition Grant for School Meal Recipe Development. A Texas twist to a favorite dish; this Mexican-inspired creamy, cheesy sauce made with roasted Texas grown mushrooms is sure

Summary:

The Texas Department of Agriculture, in collaboration with the Culinary Institute of America (CIA), developed 3 standardized recipes funded by the USDA Team Nutrition Grant for School Meal Recipe Development. Short videos of each recipe are available in both English and Spanish: Texas Beef and Chimichurri Rice Bowl (Watch the

Summary:

The manual and recipe demonstration videos were developed through a U.S. Department of Agriculture (USDA) Team Nutrition Training Grant (TNTG) by a Recipe Development Team comprised of Virginia Department of Education, Office of School Nutrition Programs (VDOE-SNP) team members, culinary experts, and Virginia school nutrition directors and staff. Each recipe

Summary:

Completion of a Back-to-Basics workshop is required. The Live-Setting Culinary Training and brings the Chef back to your school to work alongside school nutrition staff during regular production hours to prepare and serve a Build-Your-Own Street Tacos. This full-day Live-Setting Culinary Training builds the confidence and skills of your staff

Summary:

Completion of a Back-to-Basics workshop is required. The Live-Setting Culinary Training and brings the Chef back to your school to work alongside school nutrition staff during regular production hours to prepare and serve a Build-Your-Own Pita Pocket. This full-day Live-Setting Culinary Training builds the confidence and skills of your staff

Summary:

Completion of a Back-to-Basics workshop is required. The Live-Setting Culinary Training and brings the Chef back to your school to work alongside school nutrition staff during regular production hours to prepare and serve a Build-Your-Own Pita Pocket. This full-day Live-Setting Culinary Training builds the confidence and skills of your staff

Summary:

Completion of a Back-to-Basics workshop is required. The Live-Setting Culinary Training and brings the Chef back to your school to work alongside school nutrition staff during regular production hours to prepare and serve a Build-Your-Own Stir-Fry-Bowl. This full-day Live-Setting Culinary Training builds the confidence and skills of your staff to

Summary:

Freshen up your Taco Tuesdays with authentic Latin American cuisine! In this hands-on culinary workshop, you will enhance your culinary skills while preparing student favorites, such as fish tacos, fresh salsa, Spanish rice, and more! The Live-Setting Culinary Training brings the Chef back to your school to work alongside school

Summary:

Liven up your menu by incorporating Mediterranean flavors into each of your meal components. In this hands-on culinary workshop, you will advance your culinary skills while making popular recipes your students will love, such as shawarma pita wraps, hummus, tzatziki sauce, and more! The Live-Setting Culinary Training and brings the

Summary:

Spice up your menu with a taste of India and entice your students with a customizable Build-Your-Own Indian dish! In this hands-on culinary workshop, you will advance your culinary skills while making delicious recipes, such as tandoori chicken, chana masala, aloo gobi, and much more! The Live-Setting Culinary Training brings

Summary:

Discover Asian-inspired cuisine and add a Build-Your-Own Stir-Fry Bowl to your school menu! In this hands-on culinary workshop, you will increase your culinary skills and confidence while preparing popular options such as chicken teriyaki, crispy tofu, confetti fried rice, stir-fry vegetables, and more! The Live-Setting Culinary Training brings the Chef

Summary:

Leadership is the ability of an individual to influence, motivate, and enable other stakeholders to contribute toward the effectiveness and success of school nutrition program as part of the education day. The ability to influence and persuade others in an ethical and transparent manner is essential to leadership effectiveness. In

Summary:

In this training, the focus will be on emotional intelligence, conversational intelligence and cultural intelligence as critical aspects of leadership. First, you will learn what emotional intelligence is and how it impacts their ability to lead effectively. In addition, you will learn skills to become more self-aware and socially aware—and

Summary:

Module 4 targets staff-level school nutrition professionals, and consists of three one-hour online modules/webinars. These modules incorporate 10-15-minute stand-alone interactive vignettes. Selected resources referenced in Modules I-III will be integrated in this module. Areas of focus include Conflict Resolution, Promoting Your Personal Image and Engaging Students & Other Key Stakeholders.

Summary:

This editable letter, available in English, Spanish, and Hmong, may be sent home to parents or posted on the school's website to promote the FFVP.

Summary:

This webcast covers how to apply to the Fresh Fruit & Vegetable Program (FFVP), purchasing and serving fresh produce for the program, nutrition education and promotion, reimbursable costs, and required paperwork. By the end of this webcast you will better understand the scope of the program and feel comfortable with

Summary:

Instructions for FFVP operators on how to submit claims and budget revisions.

Title:

FFVP FAQs

Organization: ICN

Summary:

A handout of frequently asked questions and answers regarding the administration of the FFVP.

Organization: ICN

Summary:

An example of form used to provide written justification to support the purchase of equipment for the FFVP.

Summary:

A handout summarizing both allowable and non-allowable expenditures for the FFVP.

Summary:

Learn strategies to boost student selection of food items, enhance student dining experience by improving the cafeteria atmosphere, and how to cultivate positive interactions between staff and students.

Summary:

Learn about special events, hosting a student advisory committee, and ways to receive student feedback.

Summary:

Learn how to determine your school meals brand, discover ways to use social and non-social media methods to promote your school meals, and strategies to market and promote your program.

Summary:

Learn about identifying your customers, evaluation customer satisfaction, and skills to provide excellent customer service.