Child Nutrition Program – Operator Submitted Resources

This resource includes a video on developing a procurement profile for a school/child nutrition program.

This resource includes the user guide and link to the Procurement 101: Developing Written Procurement Procedures video.

This resource includes a template for developing a procurement profile.

This resource includes the answer key to the previously submitted Key Performance Indicator Worksheet.

This resource includes a key performance indicator practice worksheet (answer key to be submitted separately).

This resource includes a production record template with salad bars included.

This resource includes tips for incorporating Virginia Harvest of the Month fruits and vegetables into salad bar menus.

Standardized Recipe Checklist - This resource includes a checklist to determine whether a recipe meets the criteria for a standardized recipe. Standardized Recipe Style Guide - This resource includes a style guide for standardized recipes. Standardized Recipe Template - This resource includes a standardized recipe template.

This resource includes a handout on the parts of a chef's knife and basic knife skills.

This resource includes a 60-minute lesson plan on strategic planning targeting school nutrition directors. The learning objectives include: 1. Identify one or more areas of opportunity for enhancing child nutrition programs in their school division. 2. Create SMART goals and objectives aimed at enhancing their child nutrition programs. 3. Develop …

This resource includes a Nutrition and Physical Activity Lesson Plan targeted at school nutrition directors. The learning objectives include: 1. Understand the importance of nutrition education and physical activity promotion. 2. Be able to identify motivators of target audiences. 3. Be confident in their ability to craft a pitch to …

Kindergarten Lesson Plan: Kitchen Careers - This resource includes a kindergarten lesson plan for providing students with a basic knowledge of the responsibilities of a school chef and the layout of a large-scale foodservice kitchen to support their learning of the role of jobs and economics. First Grade Fun with …

This resource includes a fifth grade lesson plan that demonstrates responsibility for developing personal health habits and practicing behaviors that promote and active, healthy lifestyle.

This resource includes a fourth grade lesson plan that supports learning about government, geography, and economics by describing major products and industries of Virginia's five geographic regions.

This resource includes a third grade lesson plan that supports learning about fractions with fruits.

This resource includes a second grade lesson plan that supports learning about plants through a corn husking contest.

This resource includes a first grade lesson plan for making Graham Banana Bites and creating a How-To Book.

This resource includes a Menu Planning and Development lesson plan with the following learning objectives: 1. Understand the importance and value of strategic menu planning. 2. Be able to plan for unexpected menu issues.

This resource includes a farm to school tracking tool that tracks the following: 1. Farm to school activities 2. Local food purchases 3. Local food sources 4. Local food service frequency 5. Nutrition education and farm to school promotions 6. Meetings with farmers/producers

This resource includes a farm to school lesson plan with the following learning objectives: 1. Have the necessary resources to find farmers in their regions. 2. Understand informal and formal bid processes. 3. Set local procurement goals. 4. Draft language for their own local procurement goals. This resource includes a …

This resource includes a handout on the formula for a basic vinaigrette dressing as well as recipes for vinaigrette dressings from around the world

This resource includes a lesson plan for a 60-minute culinary skills lesson on flavor profiles, flavor combinations, and salad dressing creation.

This resource includes sample flavor combinations.

This resource includes - The six flavor categories and examples of each. - Vinaigrettes around the World - Sample flavor combinations.

This resource can assist school food service directors in meeting professional development requirements and improve skills in key food service management topic areas.