Search for all Child Nutrition Program – Operator Submitted Resources
TNTG Year:2019
Organization: Department of Elementary and Secondary Education
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 …
TNTG Year:2019
Organization: Department of Elementary and Secondary Education
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 …
TNTG Year:2019
Organization: Department of Elementary and Secondary Education
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 …
TNTG Year:2019
Organization: Department of Elementary and Secondary Education
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 …
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 …
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 …
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 …
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 …
Organization: cuticone@schoolnutrition.org
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 …
Organization: School Nutrition Foundation
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 …
Organization: School Nutrition Foundation
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.
Organization: ICN
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.
Organization: ICN
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 …
Organization: ICN
Instructions for FFVP operators on how to submit claims and budget revisions.
A handout of frequently asked questions and answers regarding the administration of the FFVP.
Organization: ICN
An example of form used to provide written justification to support the purchase of equipment for the FFVP.
Organization: ICN
A handout summarizing both allowable and non-allowable expenditures for the FFVP.
TNTG Year:2019
Organization: Wisconsin Department of Public Instruction
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.
TNTG Year:2019
Organization: Wisconsin Department of Public Instruction
Learn about special events, hosting a student advisory committee, and ways to receive student feedback.
TNTG Year:2019
Organization: Wisconsin Department of Public Instruction
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.
TNTG Year:2019
Organization: Wisconsin Department of Public Instruction
Learn about identifying your customers, evaluation customer satisfaction, and skills to provide excellent customer service.
TNTG Year:2019
Organization: Wisconsin Department of Public Instruction
Learn about the different types of communications, personal communication styles, sending effective messages, barriers to communication, and communicating with confidence are topics explored in this course. This course applies these topics to relatable school nutrition-specific scenarios.
Organization: ICN
This Tipsheet describes fruit and vegetables items that are allowable and unallowable in the FFVP.
TNTG Year:2021
Organization: Wisconsin Department of Public Instruction
The Nutritious, Delicious, Wisconsin videos were developed to promote the Harvest of the Month program . Each video features one Wisconsin produced food, highlighting the agricultural history, nutrition information, and other fun facts about the product. The videos can be used in the classroom; however, they were specifically developed for …
These culinary training lesson plans can be used by school food service directors or managers to train staff on knife skills, standardized recipes, mise en place, measuring techniques, and yield tests. Each lesson plan includes a video designed to help users better understand each process.