|
Wednesday July 09, 2025
|
|
366119
|
Eligibility (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-04 (20)
This comprehensive course will guide SFAs to establish an effective foundation in certification and benefit issuance policies and procedures using class discussion and hands-on activities. We recommend bringing a laptop device, access to your eligibility determination system, and your state-application log-in information to view the SFA's application on file with TDA.
|
6 Hour Session (Day 1)
|
2/20
|
|
|
|
Wednesday July 09, 2025
|
|
366122
|
Essential KPIs for School Nutrition (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-05 (Computer Lab)
The Essential KPIs for School Nutrition Success resource focuses on the most critical aspects of the school nutrition program performance. It provides a straight-forward, easy-to-use reference for identifying and applying these aspects to achieve success. The key performance indicators allow the users to set standards of expectation, identify problem areas, and measure progress in correcting the problems.
|
6 Hour Session (Day 1)
|
2/20
|
|
|
|
Wednesday July 09, 2025
|
|
366123
|
Annual Procurement Training (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-06 (20)
Cooperative purchasing groups are entities formed through an agreement between school food authorities (SFAs) and may include Child Nutrition Programs (CNPs) State agencies to increase purchasing power. This agreement between Program operators is not a method of procurement, rather an agreement to competitively procure goods and services.
|
6 Hour Session (Day 1)
|
0/20
|
|
|
|
Wednesday July 09, 2025
|
|
366124
|
Food Safety in Schools (ICN) (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-11 (170)
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
|
6 Hour Session (Day 1)
|
4/35
|
|
|
|
Wednesday July 09, 2025
|
|
366126
|
Menu Planning for Healthy School Meals
8:00 AM - 11:00 AM
ESC Region 2, Room 3-15 (50)
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.
|
3 Hour Session (Day 1)
|
1/35
|
|
|
|
Wednesday July 09, 2025
|
|
366128
|
Cashier's Training Reimbursable School Meals
8:00 AM - 11:00 AM
ESC Region 2, Room 3-16 (25)
Description to come.
|
3 Hour Session (Day 1)
|
3/30
|
|
|
|
Wednesday July 09, 2025
|
|
366138
|
NSLP/SBP Smart Snacks
8:00 AM - 11:00 AM
ESC Region 2, Room 3-17 (50)
This course provides an overview of Smart Snack compliance in the NSLP and SBP programs. To include federal regulations for competitive food being sold in schools
|
3 Hour Session (Day 1)
|
0/35
|
|
|
|
Wednesday July 09, 2025
|
|
366140
|
Meal Counting & Claiming (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-18 (40)
This course is designed to assist personnel in child nutrition programs to effectively establish and implement an effective counting and claiming system, acceptable meal collection procedures, quality assurance measures, financial responsibilities, and compliance.
|
6 Hour Session (Day 1)
|
0/35
|
|
|
|
Wednesday July 09, 2025
|
|
366141
|
Focus on the Customer for Directors and Managers (ICN) (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-19 (50)
Focus on the Customer course focuses on making the customer the center of all activity through getting to know the student and developing customer service strategies based on student needs and expectations.
|
6 Hour Session (Day 1)
|
2/35
|
|
|
|
Wednesday July 09, 2025
|
|
366143
|
School Nutrition Front Line (ENGLISH) (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-20 (40)
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.
|
6 Hour Session (Day 1)
|
0/35
|
|
|
|
Wednesday July 09, 2025
|
|
366145
|
Basic Kitchen Math (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-21 (50)
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.
|
6 Hour Session (Day 1)
|
4/35
|
|
|
|
Wednesday July 09, 2025
|
|
366149
|
School Nutrition Front Line (SPANISH) (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-22 (40)
This course will be in SPANISH.
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.
|
6 Hour Session (Day 1)
|
4/35
|
|
|
|
Wednesday July 09, 2025
|
|
366152
|
Meal Patterns (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-23 (100)
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.
|
6 Hour Session (Day 1)
|
0/35
|
|
|
|
Wednesday July 09, 2025
|
|
366150
|
Food Production Records (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-24 (40)
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.
|
6 Hour Session (Day 1)
|
3/35
|
|
|
|
Wednesday July 09, 2025
|
|
366119
|
Eligibility (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-04 (20)
This comprehensive course will guide SFAs to establish an effective foundation in certification and benefit issuance policies and procedures using class discussion and hands-on activities. We recommend bringing a laptop device, access to your eligibility determination system, and your state-application log-in information to view the SFA's application on file with TDA.
|
6 Hour Session (Day 1)
|
2/20
|
|
|
|
Wednesday July 09, 2025
|
|
366122
|
Essential KPIs for School Nutrition (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-05 (Computer Lab)
The Essential KPIs for School Nutrition Success resource focuses on the most critical aspects of the school nutrition program performance. It provides a straight-forward, easy-to-use reference for identifying and applying these aspects to achieve success. The key performance indicators allow the users to set standards of expectation, identify problem areas, and measure progress in correcting the problems.
|
6 Hour Session (Day 1)
|
2/20
|
|
|
|
Wednesday July 09, 2025
|
|
366123
|
Annual Procurement Training (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-06 (20)
Cooperative purchasing groups are entities formed through an agreement between school food authorities (SFAs) and may include Child Nutrition Programs (CNPs) State agencies to increase purchasing power. This agreement between Program operators is not a method of procurement, rather an agreement to competitively procure goods and services.
|
6 Hour Session (Day 1)
|
0/20
|
|
|
|
Wednesday July 09, 2025
|
|
366124
|
Food Safety in Schools (ICN) (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-11 (170)
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
|
6 Hour Session (Day 1)
|
4/35
|
|
|
|
Wednesday July 09, 2025
|
|
366127
|
Menu Planning for Healthy School Meals
12:30 PM - 3:30 PM
ESC Region 2, Room 3-15 (50)
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.
|
3 Hour Session (Day 1)
|
0/35
|
|
|
|
Wednesday July 09, 2025
|
|
366129
|
Cashier's Training Reimbursable School Meals
12:30 PM - 3:30 PM
ESC Region 2, Room 3-16 (25)
Description to come.
|
3 Hour Session (Day 1)
|
0/30
|
|
|
|
Wednesday July 09, 2025
|
|
366139
|
NSLP/SBP Smart Snacks
12:30 PM - 3:30 PM
ESC Region 2, Room 3-17 (50)
This course provides an overview of Smart Snack compliance in the NSLP and SBP programs. To include federal regulations for competitive food being sold in schools
|
3 Hour Session (Day 1)
|
2/35
|
|
|
|
Wednesday July 09, 2025
|
|
366140
|
Meal Counting & Claiming (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-18 (40)
This course is designed to assist personnel in child nutrition programs to effectively establish and implement an effective counting and claiming system, acceptable meal collection procedures, quality assurance measures, financial responsibilities, and compliance.
|
6 Hour Session (Day 1)
|
0/35
|
|
|
|
Wednesday July 09, 2025
|
|
366141
|
Focus on the Customer for Directors and Managers (ICN) (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-19 (50)
Focus on the Customer course focuses on making the customer the center of all activity through getting to know the student and developing customer service strategies based on student needs and expectations.
|
6 Hour Session (Day 1)
|
2/35
|
|
|
|
Wednesday July 09, 2025
|
|
366143
|
School Nutrition Front Line (ENGLISH) (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-20 (40)
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.
|
6 Hour Session (Day 1)
|
0/35
|
|
|
|
Wednesday July 09, 2025
|
|
366145
|
Basic Kitchen Math (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-21 (50)
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.
|
6 Hour Session (Day 1)
|
4/35
|
|
|
|
Wednesday July 09, 2025
|
|
366149
|
School Nutrition Front Line (SPANISH) (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-22 (40)
This course will be in SPANISH.
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.
|
6 Hour Session (Day 1)
|
4/35
|
|
|
|
Wednesday July 09, 2025
|
|
366152
|
Meal Patterns (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-23 (100)
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.
|
6 Hour Session (Day 1)
|
0/35
|
|
|
|
Wednesday July 09, 2025
|
|
366150
|
Food Production Records (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-24 (40)
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.
|
6 Hour Session (Day 1)
|
3/35
|
|
|
|
Thursday July 10, 2025
|
|
366154
|
CEP
8:00 AM - 11:00 AM
ESC Region 2, Room 3-04 (20)
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.
|
3 Hour Session (Day 2)
|
7/20
|
|
|
|
Thursday July 10, 2025
|
|
366157
|
AR/PR Process (July 10th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-05 (Computer Lab)
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.
|
6 Hour Session (Day 2)
|
1/20
|
|
|
|
Thursday July 10, 2025
|
|
366160
|
Annual Procurement Training (July 10th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-06 (20)
Cooperative purchasing groups are entities formed through an agreement between school food authorities (SFAs) and may include Child Nutrition Programs (CNPs) State agencies to increase purchasing power. This agreement between Program operators is not a method of procurement, rather an agreement to competitively procure goods and services.
|
6 Hour Session (Day 2)
|
1/20
|
|
|
|
Thursday July 10, 2025
|
|
366161
|
Food Safety in Schools (ICN) (July 10th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-11 (170)
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
|
6 Hour Session (Day 2)
|
1/35
|
|
|
|
Thursday July 10, 2025
|
|
366162
|
Menu Planning for Healthy School Meals
8:00 AM - 11:00 AM
ESC Region 2, Room 3-15 (50)
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.
|
3 Hour Session (Day 2)
|
1/35
|
|
|
|
Thursday July 10, 2025
|
|
366165
|
Cashier's Training Reimbursable School Meals
8:00 AM - 11:00 AM
ESC Region 2, Room 3-16 (25)
Description to come.
|
3 Hour Session (Day 2)
|
0/30
|
|
|
|
Thursday July 10, 2025
|
|
366168
|
Food Allergies for School Nutrition Managers and Staff
8:00 AM - 11:00 AM
ESC Region 2, Room 3-17 (50)
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.
|
3 Hour Session (Day 2)
|
0/35
|
|
|
|
Thursday July 10, 2025
|
|
366171
|
Meal Counting & Claiming (July 10th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-18 (40)
This course is designed to assist personnel in child nutrition programs to effectively establish and implement an effective counting and claiming system, acceptable meal collection procedures, quality assurance measures, financial responsibilities, and compliance.
|
6 Hour Session (Day 2)
|
1/35
|
|
|
|
Thursday July 10, 2025
|
|
366173
|
Financial Management for Managers (July 10th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-19 (50)
This 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. Lesson topics: Financial Management, Production Records, Forecasting, Menu Item Costs, Product Screening, Inventory Controls, Meal Equivalents, and Labor Costs
|
6 Hour Session (Day 2)
|
2/35
|
|
|
|
Thursday July 10, 2025
|
|
366174
|
School Nutrition Front Line (ENGLISH) (July 10th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-20 (40)
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.
|
6 Hour Session (Day 2)
|
3/35
|
|
|
|
Thursday July 10, 2025
|
|
366175
|
Basic Kitchen Math (July 10th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-21 (50)
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.
|
6 Hour Session (Day 2)
|
0/35
|
|
|
|
Thursday July 10, 2025
|
|
366176
|
Food Safety (Spanish) (July 10th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-22 (40)
This course will be in SPANISH.
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
|
6 Hour Session (Day 2)
|
3/35
|
|
|
|
Thursday July 10, 2025
|
|
366182
|
Meal Patterns (July 10th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-23 (100)
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.
|
6 Hour Session (Day 2)
|
2/35
|
|
|
|
Thursday July 10, 2025
|
|
366178
|
Food Production Records (July 10th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-24 (40)
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.
|
6 Hour Session (Day 2)
|
1/35
|
|
|
|
Thursday July 10, 2025
|
|
366156
|
Verification
12:30 PM - 3:30 PM
ESC Region 2, Room 3-04 (20)
This training will help SFAs establish a foundation in policies and procedures to conduct annual verification activities, including the annual Verification Report (FNS-742) submission. Participants will also learn about Administrative Review tips during the training.
|
3 Hour Session (Day 2)
|
2/20
|
|
|
|
Thursday July 10, 2025
|
|
366157
|
AR/PR Process (July 10th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-05 (Computer Lab)
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.
|
6 Hour Session (Day 2)
|
1/20
|
|
|
|
Thursday July 10, 2025
|
|
366160
|
Annual Procurement Training (July 10th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-06 (20)
Cooperative purchasing groups are entities formed through an agreement between school food authorities (SFAs) and may include Child Nutrition Programs (CNPs) State agencies to increase purchasing power. This agreement between Program operators is not a method of procurement, rather an agreement to competitively procure goods and services.
|
6 Hour Session (Day 2)
|
1/20
|
|
|
|
Thursday July 10, 2025
|
|
366161
|
Food Safety in Schools (ICN) (July 10th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-11 (170)
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
|
6 Hour Session (Day 2)
|
1/35
|
|
|
|
Thursday July 10, 2025
|
|
366163
|
Menu Planning for Healthy School Meals
12:30 PM - 3:30 PM
ESC Region 2, Room 3-15 (50)
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.
|
3 Hour Session (Day 2)
|
4/35
|
|
|
|
Thursday July 10, 2025
|
|
366167
|
Cashier's Training Reimbursable School Meals
12:30 PM - 3:30 PM
ESC Region 2, Room 3-16 (25)
Description to come.
|
3 Hour Session (Day 2)
|
1/30
|
|
|
|
Thursday July 10, 2025
|
|
366170
|
Food Allergies for School Nutrition Managers and Staff
12:30 PM - 3:30 PM
ESC Region 2, Room 3-17 (50)
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.
|
3 Hour Session (Day 2)
|
0/35
|
|
|
|
Thursday July 10, 2025
|
|
366171
|
Meal Counting & Claiming (July 10th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-18 (40)
This course is designed to assist personnel in child nutrition programs to effectively establish and implement an effective counting and claiming system, acceptable meal collection procedures, quality assurance measures, financial responsibilities, and compliance.
|
6 Hour Session (Day 2)
|
1/35
|
|
|
|
Thursday July 10, 2025
|
|
366173
|
Financial Management for Managers (July 10th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-19 (50)
This 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. Lesson topics: Financial Management, Production Records, Forecasting, Menu Item Costs, Product Screening, Inventory Controls, Meal Equivalents, and Labor Costs
|
6 Hour Session (Day 2)
|
2/35
|
|
|
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Thursday July 10, 2025
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366174
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School Nutrition Front Line (ENGLISH) (July 10th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-20 (40)
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.
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6 Hour Session (Day 2)
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3/35
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Thursday July 10, 2025
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366175
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Basic Kitchen Math (July 10th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-21 (50)
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.
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6 Hour Session (Day 2)
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0/35
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Thursday July 10, 2025
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366176
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Food Safety (Spanish) (July 10th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-22 (40)
This course will be in SPANISH.
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
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6 Hour Session (Day 2)
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3/35
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Thursday July 10, 2025
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366182
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Meal Patterns (July 10th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-23 (100)
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.
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6 Hour Session (Day 2)
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2/35
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Thursday July 10, 2025
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366178
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Food Production Records (July 10th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-24 (40)
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.
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6 Hour Session (Day 2)
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1/35
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