Child Nutrition Program – Operator Submitted Resources

Target audience: School nutrition directors Beverly Girard, Ph.D., MBA, MS, RD, SNS, and Chef Lindsey Schoenfeld, RDN, discuss cooking local produce for Virginia school nutrition professionals. The five objectives of this webinar are to: 1. Define seasonality. 2. Describe the benefits of seasonal local produce. 3. Explain how to properly …

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 four objectives for this webinar are: 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 to ensure new recipes are …

Target audience: School nutrition directors Chef Lindsey and Chef V present on cycle menus and how to support students with special dietary needs. The four objectives for this webinar are: 1. Explain the benefits of cycle menus 2. Summarize the steps to create cycle menus 3. Develop a recipe data …

Target audience: School nutrition directors Chef Cyndie and Chef Andy present on incorporating USDA foods and also give participants a live culinary demo. The six objectives for this webinar are: 1. Summarize the history of USDA Foods in schools 2. Identify the USDA Foods categories available for SY 2023-2024 3. …

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.

This training, provided by the Alliance for a Healthier Generation, explores ways to elevate youth voice and incorporate student engagement strategies at your school. To access the resources referenced in the recorded training, visit: https://education.mn.gov/MDE/DSE/PROD084130

This training, provided by the Alliance for a Healthier Generation, explores ideas for family engagement, looking at high-impact strategies and related resources. To access the resources referenced in the recorded training, visit https://education.mn.gov/MDE/DSE/PROD

The Minnesota Department of Education created the Say Yes! to School Meals marketing resources to provide information on the National School Lunch Program and the School Breakfast Program. The resources include 5 videos, a social media toolkit, a breakfast infographic, and a lunch infographic. The materials are available in English, …

This is an in-person training for menu planners. There are about 20 or 30 minutes of content with a menu building activity built in. The objectives are to learn the benefits using a cycle menu and work together to build a menu that has variety and fulfills the meal pattern …

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 …

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 …

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 …

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 …