Child Nutrition Program – Operator Submitted Resources

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 …

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 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 …

Virginia Harvest of the Month (HOM) is a program that promotes eating seasonal foods, increasing fruit and vegetable consumption, and supporting local economies. Sponsored by the Virginia Department of Education, Office of School Nutrition Programs (VDOE-SNP), Virginia HOM provides ready-to-use materials for classrooms and cafeterias to educate children about the …

Virginia Harvest of the Month (HOM) is a program that promotes eating seasonal foods, increasing fruit and vegetable consumption, and supporting local economies. Sponsored by the Virginia Department of Education, Office of School Nutrition Programs (VDOE-SNP), Virginia HOM provides ready-to-use materials for classrooms and cafeterias to educate children about the …

Virginia Harvest of the Month (HOM) is a program that promotes eating seasonal foods, increasing fruit and vegetable consumption, and supporting local economies. Sponsored by the Virginia Department of Education, Office of School Nutrition Programs (VDOE-SNP), Virginia HOM provides ready-to-use materials for classrooms and cafeterias to educate children about the …

This resource includes a user guide and link to a Data-Driven Decision Making with Key Performance Indicators video.

This resource includes the user guide and link to a video on the completion of the Virginia School Nutrition Programs Financial Report.

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.