Target audience: School nutrition directors Objectives: 1. Learners will be able to create appealing food photos and videos for marketing and training purposes. 2. Learners will be able to implement basic food photography setup and techniques to take appealing food photos. 3. Learners will be able to create videos using …

Target audience: School nutrition directors Objectives: 1. Understand the appropriate taste-testing method for your objective 2. Describe the processes for testing a recipe with staff and students 3. Understand how to determine whether a recipe is acceptable at each stage and how to calculate an approval rating 4. Explain how …

Target audience: School nutrition directors Objectives: 1. Define local food procurement 2. Explain how to get started and how to enhance local food procurement 3. Identify opportunities to partner with farmers and other divisions to promote the use of local foods in school nutrition programs 4. Review and document food …

Target audience: School nutrition directors Objectives: 1. Identify the key edible parts of a whole grain and explain why they are important 2. Discuss the health benefits of consuming whole grains 3. Explain how to select a whole grain 4. Summarize whole grain options and how they can be incorporated …

Target audience: School nutrition directors Objectives: 1. Explain why USDA's proposed rule focuses on reducing added sugars and sodium 2. Identify top sources of added sugars and sodium in school meals 3. Describe ways to reduce added sugars and sodium in school meals 4. Determine one way to reduce added …

Target audience: School nutrition directors Objectives: 1. Define scratch cooking, speed scratch cooking, and convenience foods. 2. Recall the benefits of scratch cooking. 3. Identify equipment and ingredients needed for successful scratch cooking in school nutrition. 4. Describe the steps in taking a convenience food menu item to a scratch …

Target audience: School nutrition directors Objectives: 1. Identify best practices for food storage areas and identify areas to improve in the participants' school divisions. 2. List small equipment that aids in kitchen efficiency. 3. Describe how to create an effective work schedule, including 15-minute increments, preparing for the next day, …

This resource is for those interested in hosting a culinary workshop for school nutrition professionals. As part of the Montana School Meals Certificate Program, Montana Team Nutrition has designed Culinary Workshops for school nutrition professionals to improve knife skills, scratch-cooking techniques, and discover new recipes. These workshops are intensive all-day …

Target audience: School nutrition directors Objectives: 1. Define seasonality. 2. Describe the benefits of seasonal local produce. 3. Explain how to properly clean and prepare local produce. 4. Identify the best ways to store local fruits, vegetables, raw meats, poultry, and seafood. 5. Apply knowledge to prepare recipes using Virginia …

This resource is for those interested in hosting a school and producer meetup and local procurement training event. The first part of this event is a farm to school training for producers and food businesses to learn about selling local products to schools. Simultaneously, school nutrition professionals engage in a …

Target audience: School nutrition directors The materials focus on writing standardized recipes in school nutrition programs. Objectives: 1. Define standardized recipes and explain why we need them in school nutrition programs. 2. Describe the process for bringing a non-school recipe to the school meal tray. 3. Utilize tools and resources …

Target audience: School nutrition directors The materials focus on developing cycle menus and how to support students with special dietary needs. Objectives: 1. Explain the benefits of cycle menus 2. Summarize the steps to create cycle menus 3. Develop a recipe data bank to assist in cycle menu development 4. …

Target audience: School nutrition directors The materials focus on incorporating USDA foods in school nutrition programs. Objectives: 1. Summarize the history of USDA Foods in schools 2. Identify the USDA Foods categories available for SY 2023-2024 3. Recall the different uses of USDA foods in schools 4. Explain how USDA …

Target audience: School nutrition directors Susan Thompson, MS, RDN, LDN, SNS, and Chef Kelly Waldron talk more about the four main components of the Transitional Nutrition Standards, which are the big 4: milk, sodium, whole grains, and added sugar. The five objectives of this webinar are to: 1. Summarize the …

Target audience: School nutrition directors Objectives: 1. Identify the school and community nutrition programs administered by the Virginia Department of Education, Office of School Nutrition Programs. 2. Describe the grants and initiatives managed by the Virginia Department of Education, Office of School Nutrition Programs, and their overarching goal. 3. Communicate …

Gerentes de Cafetería Bienvenido al Módulo 4 organización y eficiencia de la cocina! En este módulo, los participantes aprenderán a aumentar la eficiencia en la cocina a través de la «mise en place», la organización de las zonas de almacenamiento y los puestos de trabajo, ¡además de trucos de cocina! …

Gerentes de Cafetería Bienvenido al Módulo 3, Pesos y medidas! En este módulo, los participantes repasarán las herramientas de medición y las básculas más comunes, aprenderán a seleccionar la herramienta de porcionado correcta y explicarán la diferencia entre peso y volumen. Códigos de aprendizaje de los estándares profesionales 2130 - …

Gerentes de Cafetería ¡Bienvenido al Módulo 2, Reducir el sodio, limitar los azúcares añadidos y cocinar con proteínas de origen vegetal! En este módulo, los participantes aprenderán de qué manera los programas de nutrición escolar cumplen actualmente las Pautas Alimentarias para Estadounidenses y cómo pueden mejorarse. Se hablará de las …

Montana Team Nutrition created a comprehensive professional development program in 2023 for school nutrition professionals called the Montana School Meals Certificate (MSMC) program. Participants received a thorough foundation in meal pattern components, weekly dietary specifications, and strategies to achieve compliance with USDA rules through training on meal patterns, food preparation …

Gerentes de Cafetería ¡Bienvenido al Módulo 1 Cocinar desde cero para una generación más sana! En este módulo, los participantes descubrirán los estándares de transición y cómo alcanzarlos cocinando desde cero, a la vez que se mantiene la inclusividad cultural y los alimentos locales. Estándares profesionales; aprender los códigos: 1110: …

Target audience: Cafeteria managers Welcome to Module 4 Kitchen Organization and Efficiency! In this module, participants will learn how to increase efficiency in the kitchen through mise en place, organized storage areas and workstations, and kitchen hacks! Professional Standards - Learning Codes 2130 - Culinary Skills 2510 - Inventory Management …

Target audience: Cafeteria managers Welcome to Module 3, Weights and Measures! In this module, participants will review common measuring tools and scales, learn how to select the right portioning tool, and describe the difference between weight and volume. Professional Standards - Learning Codes 2130 - Culinary Skills 2140 - Use …

Target audience: Cafeteria managers Welcome to Module 2, Reducing Sodium, Limiting Added Sugars, and Cooking with Plant-Based Proteins! In this module, participants will learn how school nutrition programs currently meet the Dietary Guidelines for Americans and how they can improve! Strategies for reducing sodium, limiting added sugars, and cooking with …

Target audience: Cafeteria managers Welcome to Module 1 Scratch Cooking for a Healthier Generation and You! In this module, participants will learn about the Transitional Standards and how to meet them through scratch cooking while keeping cultural inclusiveness and local foods in mind. Professional Standards: Learning Codes 1110 - USDA …

The ICN translated mini-posters in Spanish from our FY 22 Team Nutrition Training Grant funds on the following topics: Dark Green Vegetables, Red Orange Vegetables, Fruits, Grains, and Meat/Meat Alternatives.