Search for all Child Nutrition Program – Operator Submitted Resources
Translations of SFSP Outreach Statements
Agency/Organization: Vermont Agency of Education
This is a phrase bank of common statements that Summer Meal sites might use for signage, translated into over 20 languages. Statements include things like "Meals are free for children, 18 and under" "Let us know if your child has any allergies " and "There is no pork in this …
TNTG Year:2021
Asian-Inspired Chop Salad with Ginger Sunbutter Dressing
Agency/Organization: Texas Department of Agriculture
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 …
TNTG Year:2021
Texas Mushroom Queso Recipe
Agency/Organization: Texas Department of Agriculture
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 …
TNTG Year:2022
Healthy Meals for Texas Schools
Agency/Organization: Texas Department of Agriculture
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 …
TNTG Year:2019
Instructor Guide: Live Setting Culinary Training Latin American Cuisine
Agency/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
Instructor Guide: Live Setting Culinary Training Mediterranean Flavors
Agency/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
Instructor Guide: Live Setting Culinary Training Indian Fare
Agency/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
Instructor Guide: Live Setting Culinary Training Asian Fusion
Agency/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 …
TNTG Year:2019
Instructor Guide: Back to Basics Latin American Cuisine
Agency/Organization: DESE
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 …
TNTG Year:2019
Instructor Guide: Back to Basics Mediterranean Flavors
Agency/Organization: DESE
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 …
TNTG Year:2019
Instructor Guide: Back to Basics Indian Fare
Agency/Organization: DESE
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 …
TNTG Year:2019
Instructor Guide: Back to Basics Asian Fusion
Agency/Organization: DESE
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 …
LEAD to Succeed: Influence and Persuasion
Agency/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 …
LEAD to Succeed: Leading with Emotional, Conversational and Cultural Intelligence
Agency/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 …
LEAD to Succeed: DEVELOP Communication Skills
Agency/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.
FFVP Editable Parent Letter (English/Spanish/Hmong)
Agency/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.
FFVP: The Basics Webcast and Handout
Agency/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 …
FFVP Online Services Manual SY 2023-2024
Agency/Organization: ICN
Instructions for FFVP operators on how to submit claims and budget revisions.
FFVP FAQs
Agency/Organization: ICN
A handout of frequently asked questions and answers regarding the administration of the FFVP.
FFVP Equipment Justification Form
Agency/Organization: ICN
An example of form used to provide written justification to support the purchase of equipment for the FFVP.
Allowable and Non-Allowable Expenditures
Agency/Organization: ICN
A handout summarizing both allowable and non-allowable expenditures for the FFVP.
TNTG Year:2019
Quality Meal Improvement Training: Upgrade School Meal Appeal
Agency/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
Quality Meal Improvement Training: Student Engagement
Agency/Organization: Wisconsin Department of Public Instruction
Learn about special events, hosting a student advisory committee, and ways to receive student feedback.
TNTG Year:2019
Quality Meal Improvement Training: Marketing Your School Meals
Agency/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
Quality Meal Improvement Training: Customer Service
Agency/Organization: Wisconsin Department of Public Instruction
Learn about identifying your customers, evaluation customer satisfaction, and skills to provide excellent customer service.