|
Wednesday June 19, 2019
|
|
142
|
Menu Planning
8:00 AM - 11:30 AM
Cameron Room
This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) how to plan a basic menu, advanced techniques that increase student acceptance and support nutritional requirements and tools that support the menu plan. The successes in menu planning will be transferred into recipe standardization techniques in detail and includes examples, practice exercises, and reference materials. It is a “how-to” guide on recipe standardization for managers and cook-level employees.
AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks
|
FNP
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
139
|
Food Safety & Sanitation
8:00 AM - 11:30 AM
Falcon Dam Room
Designed to provide nutrition employees with up to date information on food safety. This training contains lessons and activities which allows participants to be involved in learning the food safety concepts needed to prepare and serve food safely and to keep kitchen facilities safe and sanitary. HACCP, food safety, prevention of foodborne illness, and how to keep a clean and sanitary kitchen are some of the topics covered in this class.
AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks
|
FNP
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
131
|
Chef Demo/Best Practice & Reducing Sodium (Main Entrees)
8:00 AM - 11:30 AM
Fort McIntosh Room
|
FNP
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
132
|
Chef Demo/Best Practice & Reducing Sodium (Grains)
8:00 AM - 11:30 AM
Fort Ringgold Room
|
FNP
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
136
|
Completing a Food Production Record
8:00 AM - 11:30 AM
Hidalgo Room
This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including how to fill out a FPR, and how to use the FPR to improve forecasting, communication, organization to demonstrate compliance.
AUDIENCE: Supervisors, Managers, Food Service Assistants with direct involvement in the completion of food production records.
|
FNP
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
141
|
Meal Pattern/Offer vs Serve
8:00 AM - 11:30 AM
La Lomita 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 NSLP, SBP and Pre-K meal patterns.
AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks
|
FNP
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
140
|
Managing Personalities & Conflict
8:00 AM - 11:30 AM
Sal Del Rey Room
This training is designed for child nutrition professionals who are in management positions or who aspire to be in management positions. The goal of this training is to help participants identify the many factors that may influence the way people interact and/or respond to conflict. Self-reflection is a critical component of this training that aims to help participants identify characteristics of their own personalities and attitudes, in addition to any existing biases and stereotypes they may have. Finally, participants will engage in identifying non-productive behaviors and in building skills that will help promote successful conflict resolution.
AUDIENCE: Supervisors, Managers, Food Service Assistants
|
FNP
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
137
|
Determining Eligibility
8:00 AM - 11:30 AM
Science Lab A
As a result of attending this session participants will understand the principles used to determine a household’s eligibility status, and successfully apply that understanding to process all application types and ensure the effectiveness and accuracy of the CE’s eligibility determination process.
AUDIENCE: For staff with direct responsibility for reviewing, verifying and/or maintaining applications for free, reduced-price meal benefits.
**NOT INTENDED FOR PROVISION 2 OR CEP DISTRICTS**
|
FNP
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
144
|
System Design Cashier Training
8:00 AM - 11:30 AM
Science Lab B
This course is designed for the school POS clerk and school managers. This course will go into detail on all functions of the Point of Sale system and give clerks the advance knowledge to make their life easier and get the most out of the system. The course is also geared for the school managers and reviews how to correct common mistakes and enter data properly.
AUDIENCE: Supervisors, Managers, Staff directly involved with POS software
|
FNP
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
133
|
Chef Demo/Best Practice & Reducing Sodium (Fruit/Veggie Galore)
8:00 AM - 11:30 AM
Starr Room
|
FNP
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
145
|
Short Lessons for the Child Nutrition Assistant
8:00 AM - 11:30 AM
T-Stem Center
The short lessons for child nutrition assistants will enhance the training ability of a cafeteria manager in several areas of child nutrition that include food safety, batch cooking, receiving, food production records, school wellness, preventing accidents, and standardized recipes, among other important topics. This class is appropriate for managers, new managers, and child nutrition assistants.
AUDIENCE: Supervisors, Managers, Food Service Assistants
|
FNP
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
143
|
School Wellness Policy/ Smart Snacks
8:00 AM - 11:30 AM
TETN
LOCAL WELLNESS POLICY: Gain an overview of the current local school wellness policy requirements. Participants will learn about the goals, how to build implementation plans to support the identified goals, and take steps to evaluate and strengthen their school wellness policy in accordance with the Healthy Hunger-Free Kids Act of 2010. SMART SNACKS: Review requirements for USDA’s Nutrition Standards for All Foods Sold in School as required by the Healthy, Hunger-Free Kids Act of 2010. Participants will receive an overview of nutrition standards, recordkeeping and the next steps to ensure compliance with the regulations.
AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks
|
FNP
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
138
|
Documentation for a Food Production Record
8:00 AM - 11:30 AM
Webb Room
This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including, how to use meal documentation to support the FPR and how to use the FPR to improve forecasting, communication, organization to demonstrate compliance.
AUDIENCE: Supervisors, Managers, Food Service Assistants with direct involvement in the completion of food production records.
|
FNP
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
135
|
Chef Demo/Best Practice & Reducing Sodium (Catering/Garnishing)
8:00 AM - 11:30 AM
Willacy Room
This course will provide participants the opportunity to learn and practice healthy cooking methods by applying the nutrition principles of the Dietary Guidelines for Americans in preparing and serving healthy and appealing recipes that students will enjoy. The course comprises of lab experiences, basics, fruits and vegetables, whole grain rich food, meat/meal alternates. All participants will taste and evaluate each of the finished products.
|
FNP
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
170
|
Menu Planning
12:30 PM - 4:00 PM
Cameron Room
This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) how to plan a basic menu, advanced techniques that increase student acceptance and support nutritional requirements and tools that support the menu plan. The successes in menu planning will be transferred into recipe standardization techniques in detail and includes examples, practice exercises, and reference materials. It is a “how-to” guide on recipe standardization for managers and cook-level employees.
AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks
|
FNP
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
167
|
Food Safety & Sanitation
12:30 PM - 4:00 PM
Falcon Dam Room
Designed to provide nutrition employees with up to date information on food safety. This training contains lessons and activities which allows participants to be involved in learning the food safety concepts needed to prepare and serve food safely and to keep kitchen facilities safe and sanitary. HACCP, food safety, prevention of foodborne illness, and how to keep a clean and sanitary kitchen are some of the topics covered in this class.
AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks
|
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
160
|
Chef Demo/Best Practice & Reducing Sodium (Main Entrees)
12:30 PM - 4:00 PM
Fort McIntosh Room
|
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
161
|
Chef Demo/Best Practice & Reducing Sodium (Grains)
12:30 PM - 4:00 PM
Fort Ringgold Room
|
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
164
|
Completing a Food Production Record
12:30 PM - 4:00 PM
Hidalgo Room
This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including how to fill out a FPR, and how to use the FPR to improve forecasting, communication, organization to demonstrate compliance.
AUDIENCE: Supervisors, Managers, Food Service Assistants with direct involvement in the completion of food production records.
|
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
169
|
Meal Pattern/Offer vs Serve
12:30 PM - 4:00 PM
La Lomita 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 NSLP, SBP and Pre-K meal patterns.
AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks
|
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
168
|
Managing Personalities & Conflict
12:30 PM - 4:00 PM
Sal Del Rey Room
This training is designed for child nutrition professionals who are in management positions or who aspire to be in management positions. The goal of this training is to help participants identify the many factors that may influence the way people interact and/or respond to conflict. Self-reflection is a critical component of this training that aims to help participants identify characteristics of their own personalities and attitudes, in addition to any existing biases and stereotypes they may have. Finally, participants will engage in identifying non-productive behaviors and in building skills that will help promote successful conflict resolution.
AUDIENCE: Supervisors, Managers, Food Service Assistants
|
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
165
|
Determining Eligibility
12:30 PM - 4:00 PM
Science Lab A
As a result of attending this session participants will understand the principles used to determine a household’s eligibility status, and successfully apply that understanding to process all application types and ensure the effectiveness and accuracy of the CE’s eligibility determination process.
AUDIENCE: For staff with direct responsibility for reviewing, verifying and/or maintaining applications for free, reduced-price meal benefits.
**NOT INTENDED FOR PROVISION 2 OR CEP DISTRICTS**
|
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
172
|
System Design Cashier Training
12:30 PM - 4:00 PM
Science Lab B
This course is designed for the school POS clerk and school managers. This course will go into detail on all functions of the Point of Sale system and give clerks the advance knowledge to make their life easier and get the most out of the system. The course is also geared for the school managers and reviews how to correct common mistakes and enter data properly.
AUDIENCE: Supervisors, Managers, Staff directly involved with POS software
|
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
162
|
Chef Demo/Best Practice & Reducing Sodium (Fruit/Veggie Galore)
12:30 PM - 4:00 PM
Starr Room
|
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
173
|
Short Lessons for the Child Nutrition Assistant
12:30 PM - 4:00 PM
T-Stem Center
The short lessons for child nutrition assistants will enhance the training ability of a cafeteria manager in several areas of child nutrition that include food safety, batch cooking, receiving, food production records, school wellness, preventing accidents, and standardized recipes, among other important topics. This class is appropriate for managers, new managers, and child nutrition assistants.
AUDIENCE: Supervisors, Managers, Food Service Assistants
|
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
171
|
School Wellness Policy/ Smart Snacks
12:30 PM - 4:00 PM
TETN
LOCAL WELLNESS POLICY: Gain an overview of the current local school wellness policy requirements. Participants will learn about the goals, how to build implementation plans to support the identified goals, and take steps to evaluate and strengthen their school wellness policy in accordance with the Healthy Hunger-Free Kids Act of 2010. SMART SNACKS: Review requirements for USDA’s Nutrition Standards for All Foods Sold in School as required by the Healthy, Hunger-Free Kids Act of 2010. Participants will receive an overview of nutrition standards, recordkeeping and the next steps to ensure compliance with the regulations.
AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks
|
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
166
|
Documentation for a Food Production Record
12:30 PM - 4:00 PM
Webb Room
This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including, how to use meal documentation to support the FPR and how to use the FPR to improve forecasting, communication, organization to demonstrate compliance.
AUDIENCE: Supervisors, Managers, Food Service Assistants with direct involvement in the completion of food production records.
|
|
713
|
|
|
|
Wednesday June 19, 2019
|
|
163
|
Chef Demo/Best Practice & Reducing Sodium (Catering/Garnishing)
12:30 PM - 4:00 PM
Willacy Room
This course will provide participants the opportunity to learn and practice healthy cooking methods by applying the nutrition principles of the Dietary Guidelines for Americans in preparing and serving healthy and appealing recipes that students will enjoy. The course comprises of lab experiences, basics, fruits and vegetables, whole grain rich food, meat/meal alternates. All participants will taste and evaluate each of the finished products.
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
156
|
Menu Planning
8:00 AM - 11:30 AM
Cameron Room
This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) how to plan a basic menu, advanced techniques that increase student acceptance and support nutritional requirements and tools that support the menu plan. The successes in menu planning will be transferred into recipe standardization techniques in detail and includes examples, practice exercises, and reference materials. It is a “how-to” guide on recipe standardization for managers and cook-level employees.
AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
153
|
Food Safety & Sanitation
8:00 AM - 11:30 AM
Falcon Dam Room
Designed to provide nutrition employees with up to date information on food safety. This training contains lessons and activities which allows participants to be involved in learning the food safety concepts needed to prepare and serve food safely and to keep kitchen facilities safe and sanitary. HACCP, food safety, prevention of foodborne illness, and how to keep a clean and sanitary kitchen are some of the topics covered in this class.
AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
146
|
Chef Demo/Best Practice & Reducing Sodium (Main Entrees)
8:00 AM - 11:30 AM
Fort McIntosh Room
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
147
|
Chef Demo/Best Practice & Reducing Sodium (Grains)
8:00 AM - 11:30 AM
Fort Ringgold Room
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
150
|
Completing a Food Production Record
8:00 AM - 11:30 AM
Hidalgo Room
This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including how to fill out a FPR, and how to use the FPR to improve forecasting, communication, organization to demonstrate compliance.
AUDIENCE: Supervisors, Managers, Food Service Assistants with direct involvement in the completion of food production records.
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
155
|
Meal Pattern/Offer vs Serve
8:00 AM - 11:30 AM
La Lomita 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 NSLP, SBP and Pre-K meal patterns.
AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
154
|
Managing Personalities & Conflict
8:00 AM - 11:30 AM
Sal Del Rey Room
This training is designed for child nutrition professionals who are in management positions or who aspire to be in management positions. The goal of this training is to help participants identify the many factors that may influence the way people interact and/or respond to conflict. Self-reflection is a critical component of this training that aims to help participants identify characteristics of their own personalities and attitudes, in addition to any existing biases and stereotypes they may have. Finally, participants will engage in identifying non-productive behaviors and in building skills that will help promote successful conflict resolution.
AUDIENCE: Supervisors, Managers, Food Service Assistants
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
151
|
Determining Eligibility
8:00 AM - 11:30 AM
Science Lab A
As a result of attending this session participants will understand the principles used to determine a household’s eligibility status, and successfully apply that understanding to process all application types and ensure the effectiveness and accuracy of the CE’s eligibility determination process.
AUDIENCE: For staff with direct responsibility for reviewing, verifying and/or maintaining applications for free, reduced-price meal benefits.
**NOT INTENDED FOR PROVISION 2 OR CEP DISTRICTS**
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
158
|
System Design Cashier Training
8:00 AM - 11:30 AM
Science Lab B
This course is designed for the school POS clerk and school managers. This course will go into detail on all functions of the Point of Sale system and give clerks the advance knowledge to make their life easier and get the most out of the system. The course is also geared for the school managers and reviews how to correct common mistakes and enter data properly.
AUDIENCE: Supervisors, Managers, Staff directly involved with POS software
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
148
|
Chef Demo/Best Practice & Reducing Sodium (Fruit/Veggie Galore)
8:00 AM - 11:30 AM
Starr Room
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
159
|
Short Lessons for the Child Nutrition Assistant
8:00 AM - 11:30 AM
T-Stem Center
The short lessons for child nutrition assistants will enhance the training ability of a cafeteria manager in several areas of child nutrition that include food safety, batch cooking, receiving, food production records, school wellness, preventing accidents, and standardized recipes, among other important topics. This class is appropriate for managers, new managers, and child nutrition assistants.
AUDIENCE: Supervisors, Managers, Food Service Assistants
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
157
|
School Wellness Policy/ Smart Snacks
8:00 AM - 11:30 AM
TETN
LOCAL WELLNESS POLICY: Gain an overview of the current local school wellness policy requirements. Participants will learn about the goals, how to build implementation plans to support the identified goals, and take steps to evaluate and strengthen their school wellness policy in accordance with the Healthy Hunger-Free Kids Act of 2010. SMART SNACKS: Review requirements for USDA’s Nutrition Standards for All Foods Sold in School as required by the Healthy, Hunger-Free Kids Act of 2010. Participants will receive an overview of nutrition standards, recordkeeping and the next steps to ensure compliance with the regulations.
AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
152
|
Documentation for a Food Production Record
8:00 AM - 11:30 AM
Webb Room
This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including, how to use meal documentation to support the FPR and how to use the FPR to improve forecasting, communication, organization to demonstrate compliance.
AUDIENCE: Supervisors, Managers, Food Service Assistants with direct involvement in the completion of food production records.
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
149
|
Chef Demo/Best Practice & Reducing Sodium (Catering/Garnishing)
8:00 AM - 11:30 AM
Willacy Room
This course will provide participants the opportunity to learn and practice healthy cooking methods by applying the nutrition principles of the Dietary Guidelines for Americans in preparing and serving healthy and appealing recipes that students will enjoy. The course comprises of lab experiences, basics, fruits and vegetables, whole grain rich food, meat/meal alternates. All participants will taste and evaluate each of the finished products.
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
184
|
Menu Planning
12:30 PM - 4:00 PM
Cameron Room
This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) how to plan a basic menu, advanced techniques that increase student acceptance and support nutritional requirements and tools that support the menu plan. The successes in menu planning will be transferred into recipe standardization techniques in detail and includes examples, practice exercises, and reference materials. It is a “how-to” guide on recipe standardization for managers and cook-level employees.
AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
181
|
Food Safety & Sanitation
12:30 PM - 4:00 PM
Falcon Dam Room
Designed to provide nutrition employees with up to date information on food safety. This training contains lessons and activities which allows participants to be involved in learning the food safety concepts needed to prepare and serve food safely and to keep kitchen facilities safe and sanitary. HACCP, food safety, prevention of foodborne illness, and how to keep a clean and sanitary kitchen are some of the topics covered in this class.
AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
174
|
Chef Demo/Best Practice & Reducing Sodium (Main Entrees)
12:30 PM - 4:00 PM
Fort McIntosh Room
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
175
|
Chef Demo/Best Practice & Reducing Sodium (Grains)
12:30 PM - 4:00 PM
Fort Ringgold Room
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
178
|
Completing a Food Production Record
12:30 PM - 4:00 PM
Hidalgo Room
This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including how to fill out a FPR, and how to use the FPR to improve forecasting, communication, organization to demonstrate compliance.
AUDIENCE: Supervisors, Managers, Food Service Assistants with direct involvement in the completion of food production records.
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
183
|
Meal Pattern/Offer vs Serve
12:30 PM - 4:00 PM
La Lomita 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 NSLP, SBP and Pre-K meal patterns.
AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
182
|
Managing Personalities & Conflict
12:30 PM - 4:00 PM
Sal Del Rey Room
This training is designed for child nutrition professionals who are in management positions or who aspire to be in management positions. The goal of this training is to help participants identify the many factors that may influence the way people interact and/or respond to conflict. Self-reflection is a critical component of this training that aims to help participants identify characteristics of their own personalities and attitudes, in addition to any existing biases and stereotypes they may have. Finally, participants will engage in identifying non-productive behaviors and in building skills that will help promote successful conflict resolution.
AUDIENCE: Supervisors, Managers, Food Service Assistants
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
179
|
Determining Eligibility
12:30 PM - 4:00 PM
Science Lab A
As a result of attending this session participants will understand the principles used to determine a household’s eligibility status, and successfully apply that understanding to process all application types and ensure the effectiveness and accuracy of the CE’s eligibility determination process.
AUDIENCE: For staff with direct responsibility for reviewing, verifying and/or maintaining applications for free, reduced-price meal benefits.
**NOT INTENDED FOR PROVISION 2 OR CEP DISTRICTS**
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
186
|
System Design Cashier Training
12:30 PM - 4:00 PM
Science Lab B
This course is designed for the school POS clerk and school managers. This course will go into detail on all functions of the Point of Sale system and give clerks the advance knowledge to make their life easier and get the most out of the system. The course is also geared for the school managers and reviews how to correct common mistakes and enter data properly.
AUDIENCE: Supervisors, Managers, Staff directly involved with POS software
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
176
|
Chef Demo/Best Practice & Reducing Sodium (Fruit/Veggie Galore)
12:30 PM - 4:00 PM
Starr Room
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
187
|
Short Lessons for the Child Nutrition Assistant
12:30 PM - 4:00 PM
T-Stem Center
The short lessons for child nutrition assistants will enhance the training ability of a cafeteria manager in several areas of child nutrition that include food safety, batch cooking, receiving, food production records, school wellness, preventing accidents, and standardized recipes, among other important topics. This class is appropriate for managers, new managers, and child nutrition assistants.
AUDIENCE: Supervisors, Managers, Food Service Assistants
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
185
|
School Wellness Policy/ Smart Snacks
12:30 PM - 4:00 PM
TETN
LOCAL WELLNESS POLICY: Gain an overview of the current local school wellness policy requirements. Participants will learn about the goals, how to build implementation plans to support the identified goals, and take steps to evaluate and strengthen their school wellness policy in accordance with the Healthy Hunger-Free Kids Act of 2010. SMART SNACKS: Review requirements for USDA’s Nutrition Standards for All Foods Sold in School as required by the Healthy, Hunger-Free Kids Act of 2010. Participants will receive an overview of nutrition standards, recordkeeping and the next steps to ensure compliance with the regulations.
AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
180
|
Documentation for a Food Production Record
12:30 PM - 4:00 PM
Webb Room
This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including, how to use meal documentation to support the FPR and how to use the FPR to improve forecasting, communication, organization to demonstrate compliance.
AUDIENCE: Supervisors, Managers, Food Service Assistants with direct involvement in the completion of food production records.
|
|
713
|
|
|
|
Thursday June 20, 2019
|
|
177
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Chef Demo/Best Practice & Reducing Sodium (Catering/Garnishing)
12:30 PM - 4:00 PM
Willacy Room
This course will provide participants the opportunity to learn and practice healthy cooking methods by applying the nutrition principles of the Dietary Guidelines for Americans in preparing and serving healthy and appealing recipes that students will enjoy. The course comprises of lab experiences, basics, fruits and vegetables, whole grain rich food, meat/meal alternates. All participants will taste and evaluate each of the finished products.
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FNP
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713
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