|
Tuesday July 28, 2026
|
|
164367
|
CNSW26- Food Allergies for School Nutrition Managers and Staff
8:30 AM - 11:30 AM
Cypress Room*
Food Allergies for School Nutrition Managers and Staff is an in-depth training on managing food allergies in school nutrition programs. Food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course 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. Objectives: 1. Evaluate the impact that an allergic reaction incident may have on school. 2. Describe a food allergy, its symptoms, and treatment methods. 3. Identify the eight major food allergens. 4. Distinguish between food allergy and food intolerance. 5. Demonstrate how to find the with major food allergens in the ingredient statement on the food label. 6. Describe how to find allergens in the ingredient statement on the food label that are not among the eight major, are in bulk items, or are in USDA Foods. 7. Describe the procedures for reading ingredient statements. 8. Explain cross-contact. 9. Examine how cross-contact may occur, and develop strategies for preventing it. 10. Describe methods for supporting children with food allergies. 11. Determine strategies to manage food prepared and served outside the cafeteria.
|
Tuesday Breakout
|
17/40
|
|
|
|
Tuesday July 28, 2026
|
|
166891
|
CNSW26-Essential Key Performance Indicators for School Nutrition
8:30 AM - 11:30 AM
Elm Room
The purpose of this training is to provide school nutrition professionals with an easy-to-use reference for identifying and applying the key performance indicators (KPIs) that focus on the most critical aspects of a nutrition program’s performance to achieve success.
*This workshop is for Directors
|
Tuesday Breakout
|
3/40
|
|
|
|
Tuesday July 28, 2026
|
|
211525
|
CNSW26- SPANISH Meal Patterns
8:30 AM - 11:30 AM
Maple Room
This session will provide participants with the knowledge and understanding of the meal plan. Participants will also gain skills and competencies necessary to operate an efficient and compliant program in the National School Lunch & School Breakfast Program.
|
Tuesday Breakout
|
13/45
|
|
|
|
Tuesday July 28, 2026
|
|
391877
|
CNSW26- Menu Planning for Healthy School Meals
8:30 AM - 11:30 AM
Pine Room*
This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) key aspects of menu planning. Basic procurement and inventory management in relation to menu planning. As well as steps for successful menu planning utilizing menu development resources and effective marketing techniques.
Objectives:
1. Understand The Key Aspects of Menu Planning: Grade Groups, Meal Components, Meal Patterns, Dietary Specifications.
2. Steps for Successful Menu Planning for School Meals and Approved Meal Modifications.
3. Understand How Procurement and Inventory Management Supports School Nutrition Program Goals.
4. Know the Menu Development Resources Available as Tools.
5. Effective Marketing Techniques to Increase Participation
|
Tuesday Breakout
|
25/70
|
|
|
|
Tuesday July 28, 2026
|
|
390591
|
CNSW26- Chop Like a Chef! Knife Skills
8:30 AM - 11:30 AM
Sycamore Room
Flex your culinary muscles and strengthen your prep skills in this hands on class. You will work with a chef to practice knife safety and learn the proper way to use different knives used in school kitchens.
|
Tuesday Breakout
|
16/25
|
|
|
|
Tuesday July 28, 2026
|
|
164563
|
CNSW26- The Administrative Review (AR) and Procurement Review (PR) Process
8:30 AM - 3:30 PM
Aspen Room
This course is designed to assist personnel responsible for managing the operational, financial, and procurement functions of child nutrition programs with procedural knowledge and resources to prepare for an Administrative, Financial, and Procurement Review. This course is not designed to teach the programmatic concepts of operating the NSLP and SBP. Objectives: • Understand the purpose and structure of the Administrative, Financial, and Procurement Reviews • Understand the phases of the Administrative, Financial, and Procurement Reviews Texas Department of Agriculture • Navigate the AR-PR Guide and relevant resources to plan and prepare for an upcoming review
|
Tuesday Breakout
|
7/40
|
|
|
|
Tuesday July 28, 2026
|
|
164583
|
CNSW26- Food Safety in Schools
8:30 AM - 3:30 PM
Birch Room*
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 is Top Priority Prevent Foodborne Illness: Understanding Microorganisms Basic Facts About Microorganisms A Clean and Sanitary School Nutrition Facility A Process for Preventing Foodborne Illness Food Safety Programs in Schools
|
Tuesday Breakout
|
35/70
|
|
|
|
Tuesday July 28, 2026
|
|
164616
|
CNSW26- School Nutrition Front-Line/Specialist Course 1.0
8:30 AM - 3:30 PM
Cedar Room A*
This comprehensive course will provide an overview of the purpose and scope of the school meals program. Participants will learn the importance of their role and day-to-day duties that contribute to the overall success of compliant food service operations. Participants will review and evaluate performance measures and professional competencies that demonstrate the required knowledge and skills that contribute to compliant food service operations. Objectives: 1. Understand the history and purpose of the school meals program. 2. Explore who school nutrition staff are responsible to, why, and how compliance is documented through job performance. 3. Identify performance measures that demonstrate knowledge and skills that contribute to a compliant food service program. 4. Evaluate professional competencies, knowledge, and skills to establish goals for success.
|
Tuesday Breakout
|
16/140
|
|
|
|
Tuesday July 28, 2026
|
|
164412
|
CNSW26- SPANISH-School Nutrition Front-Line/Specialist Course 1.0
8:30 AM - 3:30 PM
Cedar Room B
This comprehensive course will provide an overview of the purpose and scope of the school meals program. Participants will learn the importance of their role and day-to-day duties that contribute to the overall success of compliant food service operations. Participants will review and evaluate performance measures and professional competencies that demonstrate the required knowledge and skills that contribute to compliant food service operations. Objectives: 1. Understand the history and purpose of the school meals program. 2. Explore who school nutrition staff are responsible to, why, and how compliance is documented through job performance. 3. Identify performance measures that demonstrate knowledge and skills that contribute to a compliant food service program. 4. Evaluate professional competencies, knowledge, and skills to establish goals for success.
|
Tuesday Breakout
|
6/48
|
|
|
|
Tuesday July 28, 2026
|
|
164635
|
CNSW26- Annual Procurement Training/Procurement and Inventory Management
8:30 AM - 3:30 PM
Cedar Room C
This course offers an in-depth exploration of essential aspects of school nutrition management, equipping participants with the knowledge and skills necessary to ensure efficient and effective food service operations. By the end of the course, participants will: • Identify key stakeholders involved in the school nutrition food chain and understand their roles. • Discuss the procurement considerations necessary for creating a well-planned menu. • Recognize crucial factors when forecasting menu item usage to optimize food supply. • Develop skills in crafting accurate product descriptions through hands-on activities. • Explore various acceptable purchasing methods, including Federal procurement regulations, policies, and procedures governing all School Nutrition Program (SNP) purchases. • Identify and apply ethical behaviors in the procurement process. • Gain insights into general inventory management practices to maintain optimal food service operations.
|
Tuesday Breakout
|
8/48
|
|
|
|
Tuesday July 28, 2026
|
|
166858
|
CNSW26- Food Production Records
8:30 AM - 3:30 PM
Dogwood Room*
This course will review the essentials of effective food program management, including TDA’s revised onsite kitchen food production record form. This vital tool ensures compliance with nutritional standards across different age/grade groups, while aiding in the accurate documentation of both reimbursable and non-reimbursable meals. Learn how to leverage various food production records to enhance your food service operations, enabling precise tracking, forecasting, and planning for procurement, ordering, and compliance.
Objectives:
• Learners will establish a compliant foundation with record keeping within their State Agency application packet.
• Learners will identify the benefits and legal requirements to use and maintain a food production documentation system.
• Learners will identify the minimum requirements of a food production record for on-site, central, and receiving kitchens using the State Agency’s template prototypes forms and instructions.
• Learners will understand and locate resources for other records for food production documentation to support the meal pattern
|
Tuesday Breakout
|
37/105
|
|
|
|
Tuesday July 28, 2026
|
|
164407
|
CNSW26- Meal Patterns
8:30 AM - 3:30 PM
Magnolia Room
This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the lunch and breakfast meal patterns. To include offer vs. serve requirements for NSLP and SBP and reimbursable meals. Objectives: 1. Discuss the components required for a lunch and breakfast reimbursable meal. 2. Discuss the OVS similarities between school lunch and breakfast meals. 3. Discuss unit prices for a reimbursable meal. 4. Discuss considerations for OVS menu planning. 5. Create signage that identifies food components/food items for a reimbursable lunch and breakfast and promotes nutrition education messages in the cafeteria.
|
Tuesday Breakout
|
28/40
|
|
|
|
Tuesday July 28, 2026
|
|
382099
|
CNSW26- Financial Management
8:30 AM - 3:30 PM
Oak Room*
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. Lesson topics:
Financial Management
Production Records
Forecasting
Menu Item Costs
Product Screening
Inventory Controls
Meal Equivalents
Labor Costs
|
Tuesday Breakout
|
4/140
|
|
|
|
Tuesday July 28, 2026
|
|
391889
|
CNSW26- CEP + CEP Report Lab Time
12:30 PM - 3:30 PM
Cypress Room*
Participants will gain a foundational understanding of the CEP, originating from the Healthy, Hunger-Free Kids Act of 2010. The course is structured into modules that cover the basics, financial responsibilities, application processes, and daily activities of CEP campuses. Additionally, attendees will learn about the CEP cycle, record-keeping, and the importance of offering free meals in high-poverty Local Education Agencies. Equip yourself with the knowledge and tools to effectively implement and manage the CEP in your institution. Objectives: 1. Understand the CEP Application Process 2. Understand Financial Implications and Responsibilities of CEP 3. Understand the Daily CEP Activities 4. Understand the Record Keeping Requirements
|
Tuesday Breakout
|
4/40
|
|
|
|
Tuesday July 28, 2026
|
|
391886
|
CNSW26-Essential Key Performance Indicators for School Nutrition
12:30 PM - 3:30 PM
Elm Room
The purpose of this training is to provide school nutrition professionals with an easy-to-use reference for identifying and applying the key performance indicators (KPIs) that focus on the most critical aspects of a nutrition program’s performance to achieve success.
*This workshop is for Directors
|
Tuesday Breakout
|
1/40
|
|
|
|
Tuesday July 28, 2026
|
|
391901
|
CNSW26- Spanish-Cashier's Training Reimbursable School Meals
12:30 PM - 3:30 PM
Maple Room
This course reviews the reimbursable meal and acceptable meal counting procedures and responsibilities.
|
Tuesday Breakout
|
18/45
|
|
|
|
Tuesday July 28, 2026
|
|
167282
|
CNSW26- Menu Planning for Healthy School Meals
12:30 PM - 3:30 PM
Pine Room*
This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) key aspects of menu planning. Basic procurement and inventory management in relation to menu planning. As well as steps for successful menu planning utilizing menu development resources and effective marketing techniques.
Objectives:
1. Understand The Key Aspects of Menu Planning: Grade Groups, Meal Components, Meal Patterns, Dietary Specifications.
2. Steps for Successful Menu Planning for School Meals and Approved Meal Modifications.
3. Understand How Procurement and Inventory Management Supports School Nutrition Program Goals.
4. Know the Menu Development Resources Available as Tools.
5. Effective Marketing Techniques to Increase Participation
|
Tuesday Breakout
|
18/70
|
|
|
|
Tuesday July 28, 2026
|
|
391903
|
CNSW26- Chop Like a Chef! Knife Skills
12:30 PM - 3:30 PM
Sycamore Room
Flex your culinary muscles and strengthen your prep skills in this hands on class. You will work with a chef to practice knife safety and learn the proper way to use different knives used in school kitchens.
|
Tuesday Breakout
|
25/25
|
|
|
|
Wednesday July 29, 2026
|
|
211532
|
CNSW26- Smart Snacks
8:30 AM - 11:30 AM
Cypress Room*
This class provides an overview of Nutrition Standards for All Foods and Beverages (aka Smart Snacks) sold in schools outside of reimbursable meals. Participants will gain an understanding of how Smart Snacks will affect ala carte sales and fundraisers as well as how to use the Smart Snacks Calculator. The class will also cover the Local Wellness Policy (LWP) and the Triennial Assessment.
|
Wednesday Breakout
|
12/40
|
|
|
|
Wednesday July 29, 2026
|
|
211552
|
CNSW26- Cashier's Training Reimbursable School Meals
8:30 AM - 11:30 AM
Elm Room
This course reviews the reimbursable meal and acceptable meal counting procedures and responsibilities.
|
Wednesday Breakout
|
40/40
|
|
|
|
Wednesday July 29, 2026
|
|
401620
|
CNSW26- Kitchen Confidence: Smart Tools, Safe Teams & Strong Voices
8:30 AM - 11:30 AM
Innovate* Room
Today’s school nutrition professionals do more than prepare meals—they lead, protect, and communicate with confidence. Kitchen Confidence is a dynamic training designed to equip cafeteria teams with practical tools, essential safety knowledge, and strong communication strategies to thrive in today’s school environment.
Participants will explore:
AI in the Kitchen – Discover how artificial intelligence can streamline operations, improve efficiency, support menu planning, and simplify daily tasks in school nutrition programs.
Safety & Security in the Cafeteria – Strengthen your understanding of Standard Response Protocol (SRP), situational awareness, and emergency procedures. Learn what to do in the event of a fire, lockdown, or other emergency situations to ensure student and staff safety.
Crucial Conversations in the Cafeteria – Build confidence in handling difficult conversations, resolving conflict professionally, and communicating clearly with team members and campus staff.
This session empowers cafeteria teams to work smarter, stay prepared, and communicate with clarity—creating kitchens that are not only efficient, but safe and supportive environments for everyone.
|
Wednesday Breakout
|
43/55
|
|
|
|
Wednesday July 29, 2026
|
|
391936
|
CNSW26- Utilizing the Cafeteria as a Classroom
8:30 AM - 11:30 AM
Oak Room*
The school cafeteria can easily be the largest classroom on a school campus. It provides a valuable venue where school nutrition professionals can assist teachers and parents in encouraging children to make wise food choices that will contribute to a healthy lifestyle. Utilizing the Cafeteria as a Classroom is designed to provide school nutrition professionals with the tools and resources to enable them to develop and enhance a school nutrition program that will be recognized as an integral part of the education system.
|
Wednesday Breakout
|
22/140
|
|
|
|
Wednesday July 29, 2026
|
|
391904
|
CNSW26- Chop Like a Chef! Knife Skills
8:30 AM - 11:30 AM
Sycamore Room
Flex your culinary muscles and strengthen your prep skills in this hands on class. You will work with a chef to practice knife safety and learn the proper way to use different knives used in school kitchens.
|
Wednesday Breakout
|
25/25
|
|
|
|
Wednesday July 29, 2026
|
|
211544
|
CNSW26- The Administrative Review (AR) and Procurement Review (PR) Process
8:30 AM - 3:30 PM
Aspen Room
This course is designed to assist personnel responsible for managing the operational, financial, and procurement functions of child nutrition programs with procedural knowledge and resources to prepare for an Administrative, Financial, and Procurement Review. This course is not designed to teach the programmatic concepts of operating the NSLP and SBP. Objectives: • Understand the purpose and structure of the Administrative, Financial, and Procurement Reviews • Understand the phases of the Administrative, Financial, and Procurement Reviews • Navigate the AR-PR Guide and relevant resources to plan and prepare for an upcoming review
|
Wednesday Breakout
|
1/40
|
|
|
|
Wednesday July 29, 2026
|
|
211545
|
CNSW26- Food Safety in Schools
8:30 AM - 3:30 PM
Birch Room*
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 is Top Priority Prevent Foodborne Illness: Understanding Microorganisms Basic Facts About Microorganisms A Clean and Sanitary School Nutrition Facility A Process for Preventing Foodborne Illness Food Safety Programs in Schools
|
Wednesday Breakout
|
31/70
|
|
|
|
Wednesday July 29, 2026
|
|
211546
|
CNSW26- School Nutrition Front-Line/Specialist Course 2.0
8:30 AM - 3:30 PM
Cedar Room A*
The School Nutrition Frontline Specialist 2.0 course, developed in collaboration with the TDA Food & Nutrition’s Training Team and input from over 15 Child Nutrition Directors across Texas, addresses key topics for school nutrition frontline specialists. USDA’s Professional Standards require that non-managerial staff working 20 hours or more per week complete at least 6 hours of relevant continuing education annually. This course offers the required hours in essential areas for frontline specialists, including kitchen math, records for food production, recognizing reimbursable meals, meal appeal, kitchen safety, sanitation, special diets, and effective communication. Building on the foundational School Nutrition Frontline Specialist 1.0 course, this comprehensive program delves deeper into the roles and responsibilities of frontline staff. New front-line specialists are encouraged to complete the 1.0 introductory course before advancing to the 2.0 course. USDA Key Areas: 1000 – Nutrition 2000 – Operations 3000 – Administration 4000 – Communications & Marketing
|
Wednesday Breakout
|
12/48
|
|
|
|
Wednesday July 29, 2026
|
|
211531
|
CNSW26- SPANISH- School Nutrition Front-Line/Specialist Course 2.0
8:30 AM - 3:30 PM
Cedar Room B
The School Nutrition Frontline Specialist 2.0 course, developed in collaboration with the TDA Food & Nutrition’s Training Team and input from over 15 Child Nutrition Directors across Texas, addresses key topics for school nutrition frontline specialists. USDA’s Professional Standards require that non-managerial staff working 20 hours or more per week complete at least 6 hours of relevant continuing education annually. This course offers the required hours in essential areas for frontline specialists, including kitchen math, records for food production, recognizing reimbursable meals, meal appeal, kitchen safety, sanitation, special diets, and effective communication. Building on the foundational School Nutrition Frontline Specialist 1.0 course, this comprehensive program delves deeper into the roles and responsibilities of frontline staff. New front-line specialists are encouraged to complete the 1.0 introductory course before advancing to the 2.0 course. USDA Key Areas: 1000 – Nutrition 2000 – Operations 3000 – Administration 4000 – Communications & Marketing
|
Wednesday Breakout
|
8/48
|
|
|
|
Wednesday July 29, 2026
|
|
211548
|
CNSW26- Annual Procurement Training/Procurement and Inventory Management
8:30 AM - 3:30 PM
Cedar Room C
This course offers an in-depth exploration of essential aspects of school nutrition management, equipping participants with the knowledge and skills necessary to ensure efficient and effective food service operations. By the end of the course, participants will: • Identify key stakeholders involved in the school nutrition food chain and understand their roles. • Discuss the procurement considerations necessary for creating a well-planned menu. • Recognize crucial factors when forecasting menu item usage to optimize food supply. • Develop skills in crafting accurate product descriptions through hands-on activities. • Explore various acceptable purchasing methods, including Federal procurement regulations, policies, and procedures governing all School Nutrition Program (SNP) purchases. • Identify and apply ethical behaviors in the procurement process. • Gain insights into general inventory management practices to maintain optimal food service operations.
|
Wednesday Breakout
|
7/48
|
|
|
|
Wednesday July 29, 2026
|
|
211551
|
CNSW26- Food Production Records
8:30 AM - 3:30 PM
Dogwood Room*
This course will review the essentials of effective food program management, including TDA’s revised onsite kitchen food production record form. This vital tool ensures compliance with nutritional standards across different age/grade groups, while aiding in the accurate documentation of both reimbursable and non-reimbursable meals. Learn how to leverage various food production records to enhance your food service operations, enabling precise tracking, forecasting, and planning for procurement, ordering, and compliance. Objectives: • Learners will establish a compliant foundation with record keeping within their State Agency application packet. • Learners will identify the benefits and legal requirements to use and maintain a food production documentation system. • Learners will identify the minimum requirements of a food production record for on-site, central, and receiving kitchens using the State Agency’s template prototypes forms and instructions. • Learners will understand and locate resources for other records for food production documentation to support the meal pattern.
|
Wednesday Breakout
|
19/105
|
|
|
|
Wednesday July 29, 2026
|
|
211534
|
CNSW26- Meal Patterns
8:30 AM - 3:30 PM
Magnolia Room
This session will provide participants with the knowledge and understanding of the meal plan. Participants will also gain skills and competencies necessary to operate an efficient and compliant program in the National School Lunch & School Breakfast Program.
|
Wednesday Breakout
|
9/40
|
|
|
|
Wednesday July 29, 2026
|
|
211556
|
CNSW 26- SPANISH Food Safety in Schools
8:30 AM - 3:30 PM
Maple Room
Los empleados pueden ser el elemento más crítico para mantener las instalaciones de nutrición escolar seguras e higiénicas. Sin embargo, también pueden ser responsables de la introducción de un riesgo de seguridad de alimentos en cualquier punto del proceso de producción de los alimentos.
Todos los empleados del departamento de nutrición escolar tienen mucho en juego ya que preparan y sirven alimentos cada día.
Servir alimentos que sean almacenados, preparados, cocidos o manejados inapropiadamente pueden ocasionar que los clientes se enfermen seriamente, incluso de manera mortal.
Las prácticas inseguras de nutrición en las escuelas también ponen en peligro a los empleados.
La buena reputación de un programa de nutrición escolar debe construirse basado en el servicio de alimentos seguros.
“Seguridad de Alimentos en las Escuelas” ha sido diseñada para ser muy interactiva de modo que usted pueda involucrarse activamente para aprender los conceptos de seguridad de alimentos que necesita para preparar y servir los alimentos con seguridad y para mantener las instalaciones de nutrición de su escuela seguras e higiénicas.
|
Wednesday Breakout
|
3/45
|
|
|
|
Wednesday July 29, 2026
|
|
211558
|
CNSW26- Basic Culinary Math for School Nutrition Professionals
8:30 AM - 3:30 PM
Pine Room*
The goal of this training is to provide 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.
Objectives:
1. Apply the basic mathematical operations and their properties.
2. Solve addition, subtraction, multiplication, and division problems using whole numbers, fractions, and decimals in culinary application.
3. Demonstrate how to convert fractions to decimals and decimals to fractions.
4. Identify the standard units and tools for measuring and weighing.
5. Convert measurements in a recipe to change the yield.
6. Determine the conversion factor to change the yield of a recipe.
7. Convert a recipe from a smaller yield to a larger yield.
8. Convert a recipe from a larger yield to a smaller yield.
9. Calculate the unit costs of food items.
10. Recognize the difference between “As Purchased” (AP) and “Edible Portion” (EP) in determining costs.
11. Calculate recipe costs to determine yield costs of recipes.
|
Wednesday Breakout
|
7/70
|
|
|
|
Wednesday July 29, 2026
|
|
392251
|
CNSW26- Smart Snacks
12:30 PM - 3:30 PM
Cypress Room*
This class provides an overview of Nutrition Standards for All Foods and Beverages (aka Smart Snacks) sold in schools outside of reimbursable meals. Participants will gain an understanding of how Smart Snacks will affect ala carte sales and fundraisers as well as how to use the Smart Snacks Calculator. The class will also cover the Local Wellness Policy (LWP) and the Triennial Assessment.
|
Wednesday Breakout
|
23/40
|
|
|
|
Wednesday July 29, 2026
|
|
392247
|
CNSW26- Cashier's Training Reimbursable School Meals
12:30 PM - 3:30 PM
Elm Room
This course reviews the reimbursable meal and acceptable meal counting procedures and responsibilities.
|
Wednesday Breakout
|
22/40
|
|
|
|
Wednesday July 29, 2026
|
|
401652
|
CNSW26- Kitchen Confidence: Smart Tools, Safe Teams & Strong Voices
12:30 PM - 3:30 PM
Innovate* Room
Today’s school nutrition professionals do more than prepare meals—they lead, protect, and communicate with confidence. Kitchen Confidence is a dynamic training designed to equip cafeteria teams with practical tools, essential safety knowledge, and strong communication strategies to thrive in today’s school environment.
Participants will explore:
AI in the Kitchen – Discover how artificial intelligence can streamline operations, improve efficiency, support menu planning, and simplify daily tasks in school nutrition programs.
Safety & Security in the Cafeteria – Strengthen your understanding of Standard Response Protocol (SRP), situational awareness, and emergency procedures. Learn what to do in the event of a fire, lockdown, or other emergency situations to ensure student and staff safety.
Crucial Conversations in the Cafeteria – Build confidence in handling difficult conversations, resolving conflict professionally, and communicating clearly with team members and campus staff.
This session empowers cafeteria teams to work smarter, stay prepared, and communicate with clarity—creating kitchens that are not only efficient, but safe and supportive environments for everyone.
|
Wednesday Breakout
|
46/55
|
|
|
|
Wednesday July 29, 2026
|
|
391946
|
CNSW26- Utilizing the Cafeteria as a Classroom
12:30 PM - 3:30 PM
Oak Room*
The school cafeteria can easily be the largest classroom on a school campus. It provides a valuable venue where school nutrition professionals can assist teachers and parents in encouraging children to make wise food choices that will contribute to a healthy lifestyle. Utilizing the Cafeteria as a Classroom is designed to provide school nutrition professionals with the tools and resources to enable them to develop and enhance a school nutrition program that will be recognized as an integral part of the education system.
|
Wednesday Breakout
|
18/140
|
|
|
|
Wednesday July 29, 2026
|
|
391905
|
CNSW26- Chop Like a Chef! Knife Skills
12:30 PM - 3:30 PM
Sycamore Room
Flex your culinary muscles and strengthen your prep skills in this hands on class. You will work with a chef to practice knife safety and learn the proper way to use different knives used in school kitchens.
|
Wednesday Breakout
|
25/25
|
|
|
