Virtual Instructor-Led Trainings (VILTs)
( Winter 2023 )
Topic(s):
- Basic Culinary Math
- Buy American: US Agriculture Support Healthy School Meals
- Cleaning and Sanitizing – Lesson from Food Safety in Schools
- Customer Experience, Merchandising and Food Presentation – Lesson from ISNL
- Emergency Preparedness & Workplace Safety – Lesson from ISNL
- Facts about Foodborne Illness – Lesson from Food Safety in Schools
- Financial Management for Managers
- Focus on the Customer for Managers and Directors
- Food Allergies for School Nutrition Managers and Staff
- Food Production & Operations Management – Lesson from ISNL
- Food Safety Basics
- Food Safety Fundamentals – Lesson from Food Safety in Schools
- Food Safety in Child Care
- Food Safety in Schools
- Forecasting the Procurement of Foods
- Foundations for Training Excellence: Basics
- Human Resources – Lesson from ISNL
- Introduction to Happy Mealtimes in Child Care Settings
- Inventory Management and Tracking
- Keeping Food Safe – Lesson from Food Safety in Schools
- Key Performance Indicators – Lesson from ISNL
- Norovirus in Child Care
- Norovirus in Schools
- Nutrition 101
- Preventing Foodborne Illness – Lesson from Food Safety in Schools
- Procurement and Inventory Management – Lesson from ISNL
- Reimbursable School Meals – Lesson from ISNL
- School Food Safety Programs – Lesson from Food Safety in Schools
- Special Dietary Needs – Meal Accommodations – Lesson from ISNL
- Training Culturally Diverse Groups
- Utilizing the Cafeteria as a Classroom
*Registration is limited to 25 participants per session.
Training Topics
Basic Culinary Math
Dates and Times
01/17/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
03/23/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
Basic Culinary Math
Duration: 4 Hours
Key Areas: 2 (Operations) &
3 (Administration)
USDA Codes: 2000, 3000
Intended Audience: School Nutrition Assistants and Technicians
This virtual training provides participants with the opportunity to review and practice basic culinary math skills, including the basic math principles of addition, subtraction, multiplication, and division. The remainder of the training will focus on other key skills such as measuring and converting measurements, scaling recipes, and calculating food costs.
Link to materials – https://theicn.org/icn-resources-a-z/basic-culinary-math-for-school-nutrition-professionals/
Buy American: US Agriculture Support Healthy School Meals
Dates and Times
01/18/23
10:00a – 12:00p Central Time
2:00p – 4:00p Central Time
02/23/23
10:00a – 12:00p Central Time
2:00p – 4:00p Central Time
Buy American: US Agriculture Support Healthy School Meals
Duration: 2 Hours
Key Area: 2 (Operations)
USDA Code: 2400
Intended Audience: Directors and Anyone Responsible for Procuring Food for NSLP
This virtual training provides general concepts about the Buy American provisions when procuring food for federal school nutrition programs. The session provides knowledge for the stakeholders that can lead to their success in applying these requirements during the food purchasing and contract monitoring activities.
Link to Materials – https://theicn.org/icn-resources-a-z/buy-american/
Cleaning and Sanitizing – Lesson from Food Safety in Schools
Dates and Times
02/07/23
10:00a – 11:30a Central Time
2:00p – 3:30p Central Time
03/09/23
10:00a – 11:30a Central Time
2:00p – 3:30p Central Time
Cleaning and Sanitizing - Lesson from Food Safety in Schools
Duration: 1.5 Hours
Key Area: 2 (Operations)
USDA Code: 2600 – Food Safety and HACCP
Intended Audience: Everyone
This session focuses on how to maintain a clean and sanitary school nutrition facility to prevent contamination of food.
Following this lesson, participants will be able to:
- list characteristics of a food-safe facility;
- describe practices that can be used to control pests in a school nutrition facility;
- demonstrate how to mix and test chemical sanitizing solutions;
- demonstrate how to clean and sanitize;
- describe how to set up and use a three-compartment sink;
- demonstrate how to use mechanical dishwashers, including checking temperatures or sanitizing solution concentration;
- demonstrate how to clean and sanitize large equipment.
Link to Materials – https://theicn.org/icn-resources-a-z/buy-american/https://theicn.org/icn-resources-a-z/food-safety-in-schools
Customer Experience, Merchandising and Food Presentation – Lesson from ISNL
Dates and Times
02/01/23
10:00a – 12:00p Central Time
2:00p – 4:00p Central Time
Customer Experience, Merchandising and Food Presentation - Lesson from ISNL
Duration: 2 Hours
Key Area: 4 (Communication)
USDA Code: 4130
Intended Audience: New and Aspiring School Nutrition Directors
At the end of this session, participants will accomplish the following objectives.
- Identify the customer.
- State how the principles of customer service, merchandising, and food presentation relate to attracting and keeping customers.
- Demonstrate how to use menus as part of a merchandising effort to attract customers and influence the preferences of children.
- Develop methods for evaluating customer service by self-assessment and from customer feedback.
Link to Materials – https://theicn.org/icn-resources-a-z/introduction-to-school-nutrition-leadership
Emergency Preparedness & Workplace Safety – Lesson from ISNL
Dates and Times
01/23/23
10:00a – 12:00p Central Time
2:00p – 4:00p Central Time
Emergency Preparedness & Workplace Safety – Lesson from ISNL
Duration: 2 Hours
Key Area: 3 (Administration)
USDA Code: 3240, 3450
Intended Audience: New and Aspiring School Nutrition Directors
At the end of this session, participants will accomplish the following objectives.
- Identify principles of creating and maintaining a safe work environment.
- Describe the role of the school nutrition program in emergency preparednes.
Link to Materials – https://theicn.org/icn-resources-a-z/introduction-to-school-nutrition-leadership
Facts about Foodborne Illness – Lesson from Food Safety in Schools
Dates and Times
01/17/23
10:00a – 11:30a Central Time
2:00p – 3:30p Central Time
02/16/23
10:00a – 11:30a Central Time
2:00p – 3:30p Central Time
03/08/23
10:00a – 11:30a Central Time
2:00p – 3:30p Central Time
Facts about Foodborne Illness - Lesson from Food Safety in Schools
Duration: 1.5 Hours
Key Area: 2 (Operations)
USDA Code: 2600 – Food Safety and HACCP
Intended Audience: Everyone
Microorganisms are everywhere in our environment. Some of them can make people sick.
It is important to know the common causes of foodborne illness and the ways that school nutrition employees can prevent growth of microorganisms. This session will focus on the basic facts about microorganisms.
Following this lesson, participants will be able to:
- list common causes of foodborne illnesses,
- list common foodborne illnesses,
- describe ways that school nutrition employees can prevent foodborne illness, and
- identify guidelines for responding to a reported foodborne illness.
Link to Materials – https://theicn.org/icn-resources-a-z/food-safety-in-schools
Financial Management for Managers
Dates and Times
This six-hour session will be held over two days
01/18/23 – 01/19/23
2:00p – 5:00p Central Time Each Day
03/20/23 – 03/21/23
2:00p – 5:00p Central Time Each Day
Financial Management for Managers
Duration: 6 Hours
Key Area: 3 (Administration)
USDA Code: 3000
Intended Audience: Managers
This virtual training was developed for site-based school nutrition managers and supervisors. Participants receive instruction on the relationship of program cost and revenue, standard security practices to protect the financial integrity, budget management, increasing productivity and decreasing waste, and staff responsibility for sound financial management practices.
Link to Materials – https://theicn.org/icn-resources-a-z/financial-management-a-course-for-school-nutrition-directors-2/
Focus on the Customer for Managers and Directors
Dates and Times
This six-hour session will be held over two days
02/15/23 – 02/16/23
2:00p – 5:00p Central Time Each Day
Focus on the Customer for Managers and Directors
Duration: 6 Hours
Key Area: 4 (Communications)
USDA Code: 4000
Intended Audience: Directors and Managers
This virtual training is designed to help Directors and Managers focus on their customer service. This live interactive session will help participants define the primary customer in the school nutrition program. Participants will also learn how to train staff and how to develop a customer service action plan.
Link to Materials – https://theicn.org/icn-resources-a-z/focus-on-the-customer-for-directors-and-managers
Food Allergies for School Nutrition Managers and Staff
Dates and Times
02/02/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
03/21/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
Food Allergies for School Nutrition Managers and Staff
Duration: 4 Hours
Key Area: 2 (Operations)
USDA Code: 2000
Intended Audience: Managers and Staff
Food Allergies for School Nutrition Managers and Staff is an in-depth training on managing food allergies in school nutrition programs. This virtual training includes information about food allergies, food intolerance, reading food labels, avoiding cross-contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies.
Link to Materials – https://theicn.org/icn-resources-a-z/food-allergies-for-school-nutrition-managers-staff/
Food Production & Operations Management – Lesson from ISNL
Dates and Times
01/25/23
10:00a – 12:00p Central Time
2:00p – 4:00p Central Time
Food Production & Operations Management - Lesson from ISNL
Duration: 2 Hours
Key Area: 2 (Operations)
USDA Code: 2000
Intended Audience: New and Aspiring School Nutrition Directors
At the end of this session, participants will accomplish the following objectives.
- Describe how the principles of food production impact food quality.
- List the principles of developing and using standardized recipes.
- Describe the importance of accurate weights and measurements in food production.
- List the principles of using cycle menus.
- Identify the importance of documenting and evaluating the amount of food planned, prepared, and served on food production records.
- State the importance of production scheduling to achieve operational goals.
- List food quality standards that ensure quality food production.
Link to Materials – https://theicn.org/icn-resources-a-z/introduction-to-school-nutrition-leadership
Food Safety Basics
Dates and Times
01/19/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
Food Safety Basics
Duration: 4 Hours
Key Area: 2 (Operations)
USDA Code: 2600
Intended Audience: Managers and Food Service Assistants/Technicians
Developed for new school nutrition managers, employees, and substitute cooks – this training curriculum is designed to provide a basic understanding of food safety. The lesson content covers food safety and why it is important, methods for training school nutrition staff on food safety, how to prevent foodborne illness, and checklists to monitor food safety.
Link to Materials – https://theicn.org/icn-resources-a-z/food-safety-basics
Food Safety Fundamentals – Lesson from Food Safety in Schools
Dates and Times
01/26/23
10:00a – 12:00p Central Time
2:00p – 4:00p Central Time
03/02/23
10:00a – 12:00p Central Time
2:00p – 4:00p Central Time
Food Safety Fundamentals - Lesson from Food Safety in Schools
Duration: 2 Hours
Key Area: 2 (Operations)
USDA Code: 2600 – Food Safety and HACCP
Intended Audience: Everyone
Food safety is one of the basic responsibilities of all school nutrition employees. This training session will focus on basic food safety hazards that can occur in a school nutrition program and how school nutrition employees can use good food handling practices to minimize or eliminate a food safety hazard from occurring.
Following the lesson, participants will be able to:
- describe why food safety is a top priority in school nutrition programs;
- define foodborne illness and foodborne illness outbreak;
- give examples of biological, chemical, and physical hazards;
- give examples of how to prevent biological, chemical, and physical hazards;
- state the temperatures in the temperature danger zone.
Link to Materials – https://theicn.org/icn-resources-a-z/food-safety-in-schools
Food Safety in Child Care
Dates and Times
03/06/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
Food Safety in Child Care
Duration: 4 Hours
Intended Audience: Everyone
This food safety training is for child care employees using the four key concepts of the USDA Fight BAC program: Clean, Separate, Cook, Chill.
Link to Materials – https://theicn.org/icn-resources-a-z/food-safety-in-child-care/
Food Safety in Schools
Dates and Times
This eight-hour session will be held over three days.
01/30/23 – 02/01/23
2:00p – 4:45p Central Time Each Day
03/28/23 – 03/30/23
2:00p – 4:45p Central Time Each Day
Food Safety in Schools
Duration: 8 Hours
Key Areas: 2 (Operations)
USDA Codes: 2600
Intended Audience: Everyone
*This course qualifies for SNA core course certification level 1
Food safety is the responsibility of every person in school nutrition programs. Every action has the potential to impact the safety of the food, whether during purchasing, storing, preparing, holding, serving, or cleaning. This comprehensive food safety training course provides guidance for school nutrition professionals to assure the preparation and service of safe food and how to manage a safe and sanitary school nutrition operation. Lesson topics:
- Food Safety Fundamentals
- Cleaning and Sanitizing
- School Food Safety Programs
- Facts About Foodborne Illness
- Keeping Food Safe
- Preventing Foodborne Illness
Link to Materials – https://theicn.org/icn-resources-a-z/food-safety-in-schools
Forecasting the Procurement of Foods
Dates and Times
01/30/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
03/20/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
Forecasting the Procurement of Foods
Duration: 4 Hours
Key Area: 2 (Operations)
USDA Code: 2000
Intended Audience: Directors and Managers
This virtual training covers general concepts about basic forecasting for the procurement of foods in Child Nutrition programs.
Link to Materials – https://theicn.org/icn-resources-a-z/forecasting-the-procurement-of-foods/
Foundations for Training Excellence: Basics
Dates and Times
02/06/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
Foundations for Training Excellence: Basics
Duration: 4 Hours
Key Area: 3 (Administration)
USDA Code: 3400
Intended Audience: Directors and Managers (School Nutrition and CACFP)
This session will assist participants in assessing their current skill levels and encourage further professional development. Participants will
- create a topic-focused icebreaker,
- identify skills of successful trainers
- describe ways to apply adult learning principles,
- identify the importance of recognizing audience sensitivity in a training,
- identify different learning styles and delivery techniques for adult learners,
- recognize effective facilitation techniques, and
- identify the characteristics of effective visual aids.
Link to Materials – https://theicn.org/icn-resources-a-z/foundations-for-training-excellence
Introduction to Happy Mealtimes in Child Care Settings
Dates and Times
02/09/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
Introduction to Happy Mealtimes in Child Care Settings
Duration: 4 Hours
Intended Audience: Child Care Staff
This training provides child care professionals with best practices for creating positive and safe mealtime environments for young children.
Link to Materials – https://theicn.org/icn-resources-a-z/introduction-to-happy-mealtimes-in-child-care-settings/
Human Resources – Lesson from ISNL
Dates and Times
02/07/23
10:00a – 12:00p Central Time
2:00p – 4:00p Central Time
Human Resources - Lesson from ISNL
Duration: 2 Hours
Key Area: 3 (Administration)
USDA Code: 34000
Intended Audience: New and Aspiring School Nutrition Directors
At the end of this session, participants will accomplish the following objectives.
- Identify basic functions of human resource management.
- List local, State, and Federal regulations and policies relating to human resource personnel management.
- Describe what goes into a good job description.
- Establish and use job performance standards for school nutrition personnel.
- Describe how to help school nutrition program personnel become self-directed and self-managed staff to achieve program objectives.
Link to Materials – https://theicn.org/icn-resources-a-z/introduction-to-school-nutrition-leadership
Inventory Management and Tracking
Dates and Times
01/26/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
03/07/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
Inventory Management and Tracking
Duration: 4 Hours
Key Area: 2
USDA Code: 2510 & 2520
Intended Audience: School Nutrition Managers and Staff
The purpose of this training is to provide child nutrition professionals with a better understanding of inventory management and the importance of keeping accurate inventory records.
Link to Materials – https://theicn.org/icn-resources-a-z/inventory-management-and-tracking
Keeping Food Safe – Lesson from Food Safety in Schools
Dates and Times
02/13/23
10:00a – 12:30p Central Time
2:00p – 4:30p Central Time
03/07/23
10:00a – 12:30p Central Time
2:00p – 4:30p Central Time
Keeping Food Safe - Lesson from Food Safety in Schools
Duration: 2.5 Hours
Key Area: 2 (Operations)
USDA Code: 2600 – Food Safety and HACCP
Intended Audience: Everyone
This session focuses on the process for preventing foodborne illness and keeping food safe.
It is important to follow basic food handling practices at each operational step. These operational steps include purchasing, receiving, storing, preparing, cooking, serving and holding, cooling, reheating, and transporting.
There are safe food handling practices that need to be followed at each step, including time and temperature control; employee personal hygiene; and prevention of contamination.
Following this lesson, participants will be able to:
- describe how purchasing relates to food safety;
- list food safety practices that should be followed when receiving food;
- describe safe food handling practices for dry, refrigerated, and frozen storage;
- list good food handling practices when preparing food;
- describe safe methods for thawing frozen food;
- list food safety guidelines for cooking food;
- state internal cooking temperatures for foods often prepared in schools;
- state appropriate holding temperatures for hot and cold food;
- describe food safety guidelines for serving food;
- list steps for the safe cooling of food; and
- describe the reheating process for food.
Link to Materials – https://theicn.org/icn-resources-a-z/food-safety-in-schools
Key Performance Indicators – Lesson from ISNL
Dates and Times
02/13/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
Key Performance Indicators - Lesson from ISNL
Duration: 4 Hours
Key Area: 3 (Administration)
USDA Code: 3340
Intended Audience: New and Aspiring School Nutrition Directors
At the end of this session, participants will accomplish the following objectives.
- Calculate meal equivalents and apply the information to measure the performance of school nutrition programs.
- Calculate average daily participation (ADP) and apply the information for forecasting and making decisions pertaining to labor, food purchasing, and menu planning.
- Interpret and analyze revenues on a monthly report to monitor trends of the current period, the previous period, and year-to-date of the school nutrition program.
- Interpret and analyze expenditures on a monthly report to monitor and identify monthly and annual trends.
- Calculate revenue per meal equivalent to determine if there is sufficient revenue to cover meal costs.
- Calculate cost per meal equivalent to ensure the costs to produce a meal does not exceed the revenue per meal equivalent.
- Calculate the cost as a percentage of revenue or operating ratios to analyze food cost or labor cost.
- Calculate break-even point to determine financial feasibility of a new program, making better financial decisions, and creating annual benchmark goals.
- Calculate and analyze the efficient monthly and annual use of inventory to control food and supply costs.
- Calculate meals per labor hour (MPLH) and apply the information to measure the productivity and production efficiency of the school nutrition program.
- Calculate staff turnover rate to determine how often positions must be filled.
- Calculate and analyze the time employees miss work in order to control labor cost
Link to Materials – https://theicn.org/icn-resources-a-z/introduction-to-school-nutrition-leadership
Norovirus in Child Care
Dates and Times
02/28/23
10:00a – 12:00p Central Time
2:00p – 4:00p Central Time
Norovirus in Child Care
Duration: 2 Hours
Intended Audience: Everyone
Norovirus is the leading cause of foodborne illness, and it is estimated that more than half of all food-related illness outbreaks are caused by norovirus. This virtual training includes participant interaction and activities.
Link to Materials – https://theicn.org/icn-resources-a-z/norovirus-resources/
Norovirus in Schools
Dates and Times
02/08/23
10:00a – 12:00p Central Time
2:00p – 4:00p Central Time
Norovirus in Schools
Duration: 2 Hours
Key Area: 2 (Operations)
USDA Code: 2000
Intended Audience: Everyone
Norovirus is the leading cause of foodborne illness, and it is estimated that more than half of all food-related illness outbreaks are caused by norovirus. This virtual training includes participant interaction and activities.
Link to Materials – https://theicn.org/icn-resources-a-z/norovirus-resources/
Nutrition 101
Dates and Times
This eight-hour session will be held over three days.
01/24/23 – 01/26/23
2:00p – 4:45p Central Time Each Day
03/14/23 – 03/16/23
2:00p – 4:45p Central Time Each Day
Nutrition 101
Duration: 8 Hours
Key Area: 1 (Nutrition)
USDA Code: 1100
Intended Audience: Managers, Food Service Assistants/Technicians
This course qualifies for SNA core course certification level 1.
This virtual training qualifies for SNA core course certification level one. The session provides a basic overview of nutrition with an emphasis on the importance of balance in daily food choices and the inclusion of physical activity as a key component to good health. The training incorporates a variety of learning activities, including short physical activity boosters.
Link to Materials – https://theicn.org/icn-resources-a-z/nutrition-101/
Preventing Foodborne Illness – Lesson from Food Safety in Schools
Dates and Times
02/15/23
10:00a – 12:00p Central Time
2:00p – 4:00p Central Time
03/23/23
10:00a – 12:00p Central Time
2:00p – 4:00p Central Time
Preventing Foodborne Illness - Lesson from Food Safety in Schools
Duration: 2 Hours
Key Area: 2 (Operations)
USDA Code: 2600 – Food Safety and HACCP
Intended Audience: Everyone
Food safety is one of the basic responsibilities of all school nutrition employees. Research conducted by the U.S. Food and Drug Administration (FDA) shows that basic food safety practices need to be improved.
Active managerial control of foodborne illness risk factors was recommended by FDA. Areas identified as most in need of improvement included employee handwashing, cold holding, date marking of ready-to-eat foods, and cleaning and sanitizing of food contact surfaces.
Preventing Foodborne Illness training will focus on preventing foodborne illness.
Following this training session, participants will be able to:
- describe ways in which harmful bacteria can contaminate food,
- list good personal hygiene practices that should be followed by school nutrition employees,
- demonstrate proper handwashing procedures to minimize hand-to-food cross contamination,
- list times when school nutrition employees should wash their hands,
- describe proper glove use,
- demonstrate use of a food thermometer,
- demonstrate how to calibrate a thermometer using the ice-point method,
- describe ways to minimize food-to-food cross contamination,
- describe ways to minimize equipment-to-food cross contamination,
- list the responsibilities of school nutrition managers in preventing foodborne illness, and 24 Lesson 2 Food Safety in Schools Participant’s Workbook
- describe the types of illness and symptoms of illness that food handlers must report to their supervisors.
Link to Materials – https://theicn.org/icn-resources-a-z/food-safety-in-schools
Procurement and Inventory Management – Lesson from ISNL
Dates and Times
02/27/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
Procurement and Inventory Management - Lesson from ISNL
Duration: 4 Hours
Key Area: 2 (Operations)
USDA Code: 2400 – Purchasing/Procurement, 2510 – Inventory Management
Intended Audience: New and Aspiring School Nutrition Directors
At the end of this session, participants will accomplish the following objectives.
- Identify the stakeholders in the school nutrition food chain.
- Discuss procurement considerations of a well-planned menu.
- Recognize key information when forecasting menu items’ usage.
- Discuss product descriptions and create a mock product description.
- Identify various types of acceptable purchasing methods, including Federal procurement regulations, policies, and procedures governing all SNP purchases.
- Identify ethical behaviors.
- Recognize general inventory management practices.
Link to Materials – https://theicn.org/icn-resources-a-z/introduction-to-school-nutrition-leadership
Reimbursable School Meals – Lesson from ISNL
Dates and Times
01/31/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
03/09/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
Reimbursable School Meals - Lesson from ISNL
Duration: 4 Hours
Key Area: 2 (Operations)
USDA Code: 2200 and 2310
Intended Audience: New and Aspiring School Nutrition Directors
At the end of this session, participants will accomplish the following objectives.
- Identify the school lunch and breakfast reimbursable meal components.
- Identify the school lunch and breakfast fruit component requirements.
- Identify the school lunch vegetable component requirements.
- Identify the school lunch and breakfast grains component requirements.
- Identify the school lunch meats/meat alternates (M/MA) component requirements.
- Identify the school lunch and breakfast fluid milk component requirements.
- Recognize an Offer Versus Serve (OVS) reimbursable lunch meal.
- Recognize an OVS reimbursable breakfast meal.
- Discuss unit prices for a reimbursable meal.
Link to Materials – https://theicn.org/icn-resources-a-z/introduction-to-school-nutrition-leadership
School Food Safety Programs – Lesson from Food Safety in Schools
Dates and Times
03/27/23
10:00a – 11:30a Central Time
2:00p – 3:30p Central Time
School Food Safety Programs - Lesson from Food Safety in Schools
Duration: 1.5 Hours
Key Area: 2 (Operations)
USDA Code: 2600 – Food Safety and HACCP
Intended Audience: Everyone
Link to Materials – https://theicn.org/icn-resources-a-z/food-safety-in-schools
Special Dietary Needs – Meal Accommodations – Lesson from ISNL
Dates and Times
03/14/23
10:00a – 12:00p Central Time
2:00p – 4:00p Central Time
Special Dietary Needs – Meal Accommodations - Lesson from ISNL
Duration: 1.5 Hours
Key Area: 1 (Nutrition)
USDA Code: 1160
Intended Audience: New and Aspiring School Nutrition Directors
At the end of this session, participants will accomplish the following objectives.
- Identify major legislation related to disabilities.
- Identify food safety and financial considerations related to meal accommodations.
- List required components of the diet prescription.
- Identify common dietary modifications.
- Describe effective and appropriate interactions between school nutrition staff and students with disabilities and their caregivers.
Link to Materials – https://theicn.org/icn-resources-a-z/introduction-to-school-nutrition-leadership
Training Culturally Diverse Groups
Dates and Times
03/16/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
Training Culturally Diverse Groups
Duration: 4 Hours
Key Area: 3 (Administration)
USDA Code: 3400
Intended Audience: Everyone
Training Culturally Diverse Groups is part of an ongoing effort by the Institute of Child Nutrition to establish and support a national network of trainers. Therefore, the intended audience for this course is anyone who wishes to become a more effective trainer. The curriculum was designed to assist participants in acquiring the knowledge and skills needed to effectively deliver trainings to culturally diverse groups, as well as encourage further professional development. ICN also designed this course to be interactive so participants are actively involved in the learning process.
Link to Materials – https://theicn.org/icn-resources-a-z/training-culturally-diverse-groups/
Utilizing the Cafeteria as a Classroom
Dates and Times
03/01/23
8:00a – 12:00p Central Time
1:00p – 5:00p Central Time
Utilizing the Cafeteria as a Classroom
Duration: 4 Hours
Key Area: 1 (Nutrition) and 4 (Communications)
USDA Codes:1200, 4110, 4120, 4130, 4150
Intended Audience: Directors and Managers
This training is designed to provide school nutrition professionals with tools and resources that will enable them to develop and enhance a school nutrition program that will be recognized as an integral part of the education system.
Link to Materials – https://theicn.org/icn-resources-a-z/utilizing-the-cafeteria-as-a-classroom/
Click “Register Now” to enroll.
*Registration is limited to 25 participants per session.
See What Our Participants Have To Say:
See What Our Participants Have To Say
Good presentation! I learned things I did not know. The information that I found most useful was calculations for determining labor hours, production record information and inventory control.
– Financial Management for Managers VILT – 08/05/2021
I learned ways I can incorporate a family style meal dynamic into my program. The allergy portion of the training was the information that I found most useful.
-Introduction to Happy Mealtimes in Child Care VILT – 05/08/2021
Great presentation, and I enjoyed the breakout sessions and getting to collaborate with other educators.
-Introduction to Happy Mealtimes in Child Care VILT – 05/08/2021
Thank you for the training so helpful end enjoyable. I’m so glad that I was able to attend this training which will help me my family and my facility to have a healthy environment.
– Nutrition 101 VILT – 06/05/2021
I really enjoyed the instructor and this class. I learned things that I did not know.
– Food Safety in Child Care VILT – 07/10/2021
The many examples and problems worked throughout the course ensured each participant was easily able to grasp the concepts taught. It was also extremely helpful to be taught all the features of ZOOM conferencing.
– Basic Culinary Math VILT – 04/24/2021
This helped participants not only navigate the training with ease but will
help us all in the many ZOOM trainings that will take place in the future due to the pandemic.– Basic Culinary Math VILT – 04/24/2021
The information provided on determining the scaling factor was particularly helpful.
– Basic Culinary Math VILT – 04/24/2021
The following equipment is required for the virtual sessions:
To participate in a virtual training, a camera, microphone, and speakers are required. Most new laptops, smartphones, and tablets are equipped with internal cameras, microphones, and speakers. These internal devices are sufficient for use in our virtual trainings.
However, for the best experience, we suggest participants use an external headset with a built-in microphone. This may include your Apple earbuds or third party headphones with microphone. Headsets with built-in microphones provide listening privacy, reduce microphone feedback, and transmit higher quality audio.
If you have a pair of headphones that do not have a built-in microphone, your computer, smartphone, or tablet internal microphone will suffice, but to minimize microphone feedback, we ask that you still listen to the audio with your headphones plugged in.
If you do not have a pair of headphones with or without a built-in microphone, you may still complete the training using the internal camera, microphone, and speakers of your device.
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