|
Wednesday July 08, 2026
|
|
409794
|
Eligibility (July 8th 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 08, 2026
|
|
409828
|
Annual Procurement Training (July 8th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-06 (20)
Participants will learn to identify components of an effective procurement system, apply various tools for appropriate purchasing methods, including forecasting and cost analysis, and identify strategies to oversee contracts for compliance. Application activities throughout the course will provide practical, hands-on experience in real-world scenarios.
|
6 Hour Session (Day 1)
|
12/20
|
|
|
|
Wednesday July 08, 2026
|
|
409832
|
Food Safety in Schools (July 8th 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.
|
6 Hour Session (Day 1)
|
35/35
|
|
|
|
Wednesday July 08, 2026
|
|
409834
|
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)
|
2/35
|
|
|
|
Wednesday July 08, 2026
|
|
409836
|
Cashier's Training Reimbursable School Meals + Enhancing Meal Appeal
8:00 AM - 11:00 AM
ESC Region 2, Room 3-16 (25)
In this hands-on session, learners will master essential cashiering skills through interactive roleplays and real-world scenarios while learning core responsibilities that will prepare them for success. In this session, participants will receive actionable meal-appeal tips and targeted marketing pointers to increase school meal participation.
|
3 Hour Session (Day 1)
|
13/30
|
|
|
|
Wednesday July 08, 2026
|
|
409841
|
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 08, 2026
|
|
409844
|
Meal Counting & Claiming (July 8th 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)
|
3/35
|
|
|
|
Wednesday July 08, 2026
|
|
409845
|
Basic Culinary Math (July 8th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-19 (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)
|
5/35
|
|
|
|
Wednesday July 08, 2026
|
|
409851
|
Inventory Management + Ready, Set, Review! The Conversation Code (July 8th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-21 (50)
This course for child nutrition professionals enhances inventory management skills, covering menu planning and recipe development, storage, production, and effective and efficient service practices. This course will also cover ***** Ready Set Review - Learn key strategies for navigating the onsite portion of the Administrative Review (AR). ***The Conversation Code - This interactive session will offer the latest communication techniques to enhance customer service. Participants will focus on how to use “STEW” and positive redirection to ensure students select a reimbursable meal.
|
6 Hour Session (Day 1)
|
5/35
|
|
|
|
Wednesday July 08, 2026
|
|
409853
|
Meal Patterns (July 8th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-22 (40)
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)
|
6/35
|
|
|
|
Wednesday July 08, 2026
|
|
409856
|
SN Front Line 1.0 (Spanish) (July 8th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-23 (100)
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)
|
0/35
|
|
|
|
Wednesday July 08, 2026
|
|
409855
|
Food Production Records (July 8th 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 08, 2026
|
|
409794
|
Eligibility (July 8th 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 08, 2026
|
|
409827
|
Essential KPI for School Nutrition
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. This course will credit as a 4 hour course.
|
3 Hour Session (Day 1)
|
12/20
|
|
|
|
Wednesday July 08, 2026
|
|
409828
|
Annual Procurement Training (July 8th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-06 (20)
Participants will learn to identify components of an effective procurement system, apply various tools for appropriate purchasing methods, including forecasting and cost analysis, and identify strategies to oversee contracts for compliance. Application activities throughout the course will provide practical, hands-on experience in real-world scenarios.
|
6 Hour Session (Day 1)
|
12/20
|
|
|
|
Wednesday July 08, 2026
|
|
409832
|
Food Safety in Schools (July 8th 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.
|
6 Hour Session (Day 1)
|
35/35
|
|
|
|
Wednesday July 08, 2026
|
|
409835
|
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)
|
2/35
|
|
|
|
Wednesday July 08, 2026
|
|
409838
|
Cashier's Training Reimbursable School Meals + Enhancing Meal Appeal
12:30 PM - 3:30 PM
ESC Region 2, Room 3-16 (25)
In this hands-on session, learners will master essential cashiering skills through interactive roleplays and real-world scenarios while learning core responsibilities that will prepare them for success. In this session, participants will receive actionable meal-appeal tips and targeted marketing pointers to increase school meal participation.
|
3 Hour Session (Day 1)
|
1/30
|
|
|
|
Wednesday July 08, 2026
|
|
409843
|
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)
|
0/35
|
|
|
|
Wednesday July 08, 2026
|
|
409844
|
Meal Counting & Claiming (July 8th 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)
|
3/35
|
|
|
|
Wednesday July 08, 2026
|
|
409845
|
Basic Culinary Math (July 8th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-19 (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)
|
5/35
|
|
|
|
Wednesday July 08, 2026
|
|
409851
|
Inventory Management + Ready, Set, Review! The Conversation Code (July 8th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-21 (50)
This course for child nutrition professionals enhances inventory management skills, covering menu planning and recipe development, storage, production, and effective and efficient service practices. This course will also cover ***** Ready Set Review - Learn key strategies for navigating the onsite portion of the Administrative Review (AR). ***The Conversation Code - This interactive session will offer the latest communication techniques to enhance customer service. Participants will focus on how to use “STEW” and positive redirection to ensure students select a reimbursable meal.
|
6 Hour Session (Day 1)
|
5/35
|
|
|
|
Wednesday July 08, 2026
|
|
409853
|
Meal Patterns (July 8th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-22 (40)
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)
|
6/35
|
|
|
|
Wednesday July 08, 2026
|
|
409856
|
SN Front Line 1.0 (Spanish) (July 8th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-23 (100)
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)
|
0/35
|
|
|
|
Wednesday July 08, 2026
|
|
409855
|
Food Production Records (July 8th 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 09, 2026
|
|
409859
|
The Administrative Review (AR) and Procurement Review (PR) Process (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-04 (20)
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)
|
8/20
|
|
|
|
Thursday July 09, 2026
|
|
409863
|
Local Wellness Policy
8:00 AM - 11:00 AM
ESC Region 2, Room 3-06 (20)
This course is intended to position CEs to meet the requirements of the Local Wellness Policy (LWP) through effective development, implementation, and evaluation processes.
|
3 Hour Session (Day 2)
|
1/20
|
|
|
|
Thursday July 09, 2026
|
|
409865
|
Food Safety in Schools (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.
|
6 Hour Session (Day 2)
|
15/35
|
|
|
|
Thursday July 09, 2026
|
|
409872
|
Financial Management for Managers (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-15 (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)
|
7/35
|
|
|
|
Thursday July 09, 2026
|
|
409874
|
Cashier's Training Reimbursable School Meals + Enhancing Meal Appeal
8:00 AM - 11:00 AM
ESC Region 2, Room 3-16 (25)
In this hands-on session, learners will master essential cashiering skills through interactive roleplays and real-world scenarios while learning core responsibilities that will prepare them for success. In this session, participants will receive actionable meal-appeal tips and targeted marketing pointers to increase school meal participation.
|
3 Hour Session (Day 2)
|
10/30
|
|
|
|
Thursday July 09, 2026
|
|
409876
|
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)
|
3/30
|
|
|
|
Thursday July 09, 2026
|
|
409879
|
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 2)
|
0/35
|
|
|
|
Thursday July 09, 2026
|
|
409881
|
Basic Culinary Math (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-19 (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 09, 2026
|
|
409882
|
SN Front Line 2.0 (English) (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-20 (40)
The School Nutrition Frontline Specialist 2.0 course addresses key topics for school nutrition frontline specialists. This course offers the 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. New front-line specialists are encouraged to complete the 1.0 introductory course before advancing to the 2.0 course.
|
6 Hour Session (Day 2)
|
34/35
|
|
|
|
Thursday July 09, 2026
|
|
409883
|
Inventory Management + Ready, Set, Review! The Conversation Code (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-21 (50)
This course for child nutrition professionals enhances inventory management skills, covering menu planning and recipe development, storage, production, and effective and efficient service practices. This course will also cover ***** Ready Set Review - Learn key strategies for navigating the onsite portion of the Administrative Review (AR). ***The Conversation Code - This interactive session will offer the latest communication techniques to enhance customer service. Participants will focus on how to use “STEW” and positive redirection to ensure students select a reimbursable meal.
|
6 Hour Session (Day 2)
|
4/35
|
|
|
|
Thursday July 09, 2026
|
|
409884
|
Meal Patterns (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-22 (40)
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)
|
3/35
|
|
|
|
Thursday July 09, 2026
|
|
409886
|
SN Front Line 2.0 (Spanish) (July 9th All Day)
8:00 AM - 11:00 AM
ESC Region 2, Room 3-23 (100)
This course will be in SPANISH.
The School Nutrition Frontline Specialist 2.0 course in Spanish, 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.
|
6 Hour Session (Day 2)
|
0/35
|
|
|
|
Thursday July 09, 2026
|
|
409885
|
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 2)
|
1/35
|
|
|
|
Thursday July 09, 2026
|
|
409859
|
The Administrative Review (AR) and Procurement Review (PR) Process (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-04 (20)
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)
|
8/20
|
|
|
|
Thursday July 09, 2026
|
|
409865
|
Food Safety in Schools (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.
|
6 Hour Session (Day 2)
|
15/35
|
|
|
|
Thursday July 09, 2026
|
|
409872
|
Financial Management for Managers (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-15 (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)
|
7/35
|
|
|
|
Thursday July 09, 2026
|
|
409875
|
Cashier's Training Reimbursable School Meals + Enhancing Meal Appeal
12:30 PM - 3:30 PM
ESC Region 2, Room 3-16 (25)
In this hands-on session, learners will master essential cashiering skills through interactive roleplays and real-world scenarios while learning core responsibilities that will prepare them for success. In this session, participants will receive actionable meal-appeal tips and targeted marketing pointers to increase school meal participation.
|
3 Hour Session (Day 2)
|
2/30
|
|
|
|
Thursday July 09, 2026
|
|
409878
|
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)
|
12/30
|
|
|
|
Thursday July 09, 2026
|
|
409879
|
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 2)
|
0/35
|
|
|
|
Thursday July 09, 2026
|
|
409881
|
Basic Culinary Math (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-19 (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 09, 2026
|
|
409882
|
SN Front Line 2.0 (English) (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-20 (40)
The School Nutrition Frontline Specialist 2.0 course addresses key topics for school nutrition frontline specialists. This course offers the 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. New front-line specialists are encouraged to complete the 1.0 introductory course before advancing to the 2.0 course.
|
6 Hour Session (Day 2)
|
34/35
|
|
|
|
Thursday July 09, 2026
|
|
409883
|
Inventory Management + Ready, Set, Review! The Conversation Code (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-21 (50)
This course for child nutrition professionals enhances inventory management skills, covering menu planning and recipe development, storage, production, and effective and efficient service practices. This course will also cover ***** Ready Set Review - Learn key strategies for navigating the onsite portion of the Administrative Review (AR). ***The Conversation Code - This interactive session will offer the latest communication techniques to enhance customer service. Participants will focus on how to use “STEW” and positive redirection to ensure students select a reimbursable meal.
|
6 Hour Session (Day 2)
|
4/35
|
|
|
|
Thursday July 09, 2026
|
|
409884
|
Meal Patterns (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-22 (40)
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)
|
3/35
|
|
|
|
Thursday July 09, 2026
|
|
409886
|
SN Front Line 2.0 (Spanish) (July 9th All Day)
12:30 PM - 3:30 PM
ESC Region 2, Room 3-23 (100)
This course will be in SPANISH.
The School Nutrition Frontline Specialist 2.0 course in Spanish, 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.
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6 Hour Session (Day 2)
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0/35
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Thursday July 09, 2026
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409885
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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.
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6 Hour Session (Day 2)
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1/35
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