|
Tuesday August 01, 2023
|
|
164569
|
CNSW2023- Customer Service
8:30 AM - 11:30 AM
Ash Room
How you define “service” shapes every interaction you have with your customers. If you limit your definition to an exchange of money for goods you are missing the overall point of customer service. This class will help you identify areas for improvement and provide you with a good understanding of who your customers are and what they need to be happy. You will also learn positive ways to address dissatisfied customers and create a more positive experience for everyone.
Goal/Objective:
1. Identify WHO the customer in the cafeteria is
2. Learn good ways to make people happy
3. Understand what works best when dealing with difficult customers
|
CACFP
NSLP
|
48/189
|
|
|
|
Tuesday August 01, 2023
|
|
164580
|
CNSW2023- Food Production Records
8:30 AM - 11:30 AM
Birch Room*
This course will provide in-depth training to complete food production records for Food Based menu planning systems. The course will include basic principles for using the USDA Buying Guide in food preparation and elementary math concepts needed to calculate and adjust recipes. Practice activities are designed to reinforce the principles taught in the course.
Goals/Objective:
1. Learn basic principles for completing food production records.
2. Identify how the FBG will support menu planning, food purchasing, food production, and portioning.
3. Practice basic math calculations to determine food quantities and yields.
|
NSLP
|
56/60
|
|
|
|
Tuesday August 01, 2023
|
|
164581
|
CNSW2023- Food Sanitation
8:30 AM - 11:30 AM
Cedar Room A*
This course will teach sanitation laws and procedures for the school food service setting. It will also cover recognizing common sources of foodborne illness and identifying common practices for sanitary food handling, preparation, and storage techniques.
Goal/Objectives:
1. Discuss the importance of food safety
2. Explain the procedures for preventing food-borne illness
3. Define foods most likely to cause food-borne illness
|
CACFP
NSLP
|
56/144
|
|
|
|
Tuesday August 01, 2023
|
|
164570
|
CNSW2023- Safety in the Kitchen
8:30 AM - 11:30 AM
Cedar Room B
This course covers topics such as promoting and implementing safe workplace practices through planning, organization, awareness, and education. Safety issues that impact employees, including falls, accidents, fires, cuts, and other injuries as well as personal safety will be explored.
Goal/Objective:
1.Review kitchen workflow
2.Make efficiency adjustments to the kitchen
3.Identify a plan for improving kitchen workflow and safety
4.Locate and understand the use of the Material Safety Data Sheet (MSDS) in the food service operation
|
CACFP
NSLP
|
46/48
|
|
|
|
Tuesday August 01, 2023
|
|
164582
|
CNSW2023- Meal Pattern
8:30 AM - 11:30 AM
Cedar Room C
This workshop will provide participants with knowledge and understanding of the meal plan. Participants will also gain the skills and competencies necessary to operate an efficient and compliant program in the National School Lunch & School Breakfast Program.
Goal/Objective:
Participants will understand NSLP and SBP meal pattern requirements
|
NSLP
|
35/35
|
|
|
|
Tuesday August 01, 2023
|
|
164586
|
CNSW2023- Basic Computer Graphics/Canva
8:30 AM - 11:30 AM
Cypress Room*
Have you ever wanted to create awesome graphics but didn’t know how? Join us to learn how to create graphics that will have students racing to the front of the lunch line!
Goal/Objectives:
1. Learn how to create graphics.
2. Learn how to use the software program, Canva.
|
CACFP
NSLP
|
20/30
|
|
|
|
Tuesday August 01, 2023
|
|
164584
|
CNSW2023- Fresh & Fabulous Produce
8:30 AM - 11:30 AM
Dogwood Room*
Participants will learn how to prepare, handle and serve fresh fruits and vegetables. Topics will include proper storage, preparation, and handling of produce. Determining produce quality, good sanitation, and school gardens.
Goals/Objectives:
1. Receive, store, prepare, handle, and serve fresh produce
2. Define and determine produce quality and condition
|
CACFP
NSLP
|
47/85
|
|
|
|
Tuesday August 01, 2023
|
|
164585
|
CNSW2023- Kitchen Math
8:30 AM - 11:30 AM
Elm Room
This class provides participants with practice solving math problems involving operations, fractions, and decimals. Participants will identify units of measurement and solve for equivalent measures. Participants will apply math skills to calculate serving sizes, and the number of servings needed and to adjust recipes.
Goals/Objectives:
1. Be able to apply math skills to calculate servings size and the number of servings
2. Be able to adjust recipes
3. Be able to calculate how much food to prepare for a specific number of servings
|
CACFP
NSLP
|
27/30
|
|
|
|
Tuesday August 01, 2023
|
|
164573
|
CNSW2023- Smart Snacks
8:30 AM - 11:30 AM
Magnolia 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.
Goal/Objectives:
1. Understanding of how a la carte sales and fundraisers are impacted
2. Use of the Smart Snack calculator
3. Understanding of exempt days versus time and place restrictions
|
NSLP
|
28/30
|
|
|
|
Tuesday August 01, 2023
|
|
164588
|
CNSW2023- Spanish-Efficiencies in the Workplace
8:30 AM - 11:30 AM
Maple Room
SPANISH-This workshop will identify and define productive and counterproductive work behaviors. This course will also define and apply the formula of the amount of food per hour of work.
Goal/Objectives:
How to work more efficiently within the Child Nutrition program.
|
CACFP
NSLP
|
21/40
|
|
|
|
Tuesday August 01, 2023
|
|
164576
|
CNSW2023- Whistle While You Work
8:30 AM - 11:30 AM
Oak Room*
Professionals spend most of their time in the workplace. Although you enjoy work, nothing is more frustrating than a dull work environment. Your interactions with your colleagues are just occasional exchanges of hellos. Team building has become a necessity for better productivity of the team, but also to improve workplace communication and group skills. This workshop will provide you the opportunity to become the TEAM player you strive to be.
Goal/Objectives:
1. Participants will learn ways to create a positive workplace.
2. Best practices for team building and honoring diversity in the workplace will be shared with participants.
|
CACFP
NSLP
|
46/50
|
|
|
|
Tuesday August 01, 2023
|
|
164577
|
CNSW2023- All Things Cashiering
8:30 AM - 11:30 AM
Pine Room*
Are you a cashier or want to become a cashier? This class will cover a variety of topics related to cashiering that go beyond compliance. Topics include safe cash handling, overt identification, safely serving students with allergies, handling complaints, managing a la carte sales, and implementing the Charge Policy.
Goal/Objective:
1. Identify the required elements of an effective meal counting system
2. Describe acceptable and unacceptable meal counting procedures
3. Recognize the requirements of a reimbursable meal at the point of service
4. Identify internal control methods to support accurate claims for reimbursement
|
NSLP
|
49/55
|
|
|
|
Tuesday August 01, 2023
|
|
164579
|
CNSW2023- Financial Management-Managers
8:30 AM - 3:30 PM
Aspen Room
Are you aware of the operation cost of your campus food service program? This class will help you understand the costs involved in operating your campus food programs and ways that you and your staff could improve your financial bottom line. You will learn how to calculate meals per labor hour and determine how many full-time employees your kitchen really needs.
Goals/Objectives:
1. Examine the advantages of cycle menus and the importance of standardized recipes.
2. Identify purchasing and inventory controls that contribute to a financially sound school nutrition program.
3. Identify ways to control labor costs, calculate your Meals Per Labor Hour (MPLH), and how many Full-Time Equivalent (FTE) your kitchen really needs.
|
NSLP
|
30/30
|
|
|
|
Wednesday August 02, 2023
|
|
164597
|
CNSW2023- Managing & Motivating People
8:30 AM - 11:30 AM
Ash Room
Learn how to fine-tune your management skills by creating an open communication climate, recognizing problem behaviors, motivating employees, and more. You will also learn successful delegation as well as how to create an empowering work environment.
Goal/Objective:
1. The ability to create and open & empowering work environment
2. How to recognize and work with problem behaviors
3. How to successfully delegate and be more productive
|
CACFP
NSLP
|
49/189
|
|
|
|
Wednesday August 02, 2023
|
|
164587
|
CNSW2023-SPANISH Food Production Records
8:30 AM - 11:30 AM
Aspen Room
SPANISH- This course will provide in-depth training to complete food production records for Food Based menu planning systems. The course will include basic principles for using the USDA Buying Guide in food preparation and elementary math concepts needed to calculate and adjust recipes. Practice activities are designed to reinforce the principles taught in the course.
Goals/Objective:
1. Learn basic principles for completing food production records.
2. Identify how the FBG will support menu planning, food purchasing, food production, and portioning.
3. Practice basic math calculations to determine food quantities and yields.
|
NSLP
|
24/30
|
|
|
|
Wednesday August 02, 2023
|
|
164611
|
CNSW2023- Food Production Records
8:30 AM - 11:30 AM
Birch Room*
This course will provide in-depth training to complete food production records for Food Based menu planning systems. The course will include basic principles for using the USDA Buying Guide in food preparation and elementary math concepts needed to calculate and adjust recipes. Practice activities are designed to reinforce the principles taught in the course.
Goals/Objective:
1. Learn basic principles for completing food production records.
2. Identify how the FBG will support menu planning, food purchasing, food production, and portioning.
3. Practice basic math calculations to determine food quantities and yields.
|
NSLP
|
28/60
|
|
|
|
Wednesday August 02, 2023
|
|
164598
|
CNSW2023- HACCP
8:30 AM - 11:30 AM
Cedar Room A*
This course will address the required implementation of HACCP including temperature logs and SOP's (Standard Operating Procedures) and other required documentation.
Goal/Objective:
1. Address the fundamentals of procedures for the school foodservice setting.
2. List and understand the advantages of a food safety HACCP program.
|
NSLP
|
77/80
|
|
|
|
Wednesday August 02, 2023
|
|
164615
|
CNSW2023- Menu Planning
8:30 AM - 11:30 AM
Cedar Room C
This course will provide basic skills to be used for menu planning, correct implementation of Offer vs. Serve, purchasing, and preparation for wholesome, healthy school meals and to provide child nutrition professionals with the knowledge and skills necessary to create consistently healthy and accurate menus.
Objective/Goals:
1. Ability to plan a healthy nutritious menu that meets program guidelines.
2. How to use available resources for the most effective menu planning.
3. Importance of standardized recipes and how to modify recipes to improve nutritional content.
4. Correctly implementing Offer vs. Serve.
|
NSLP
|
27/35
|
|
|
|
Wednesday August 02, 2023
|
|
164620
|
CNSW2023- Basic Google Sheets/Excel
8:30 AM - 11:30 AM
Cypress Room*
Join us as we explore the basics of Google Sheets and Excel to move you into the driver's seat and make your data more meaningful!
Goals/Objective:
1. Basic data entry skills
2. How to formulate and manipulate data fields
3. How to write simple formulas
|
CACFP
NSLP
|
23/30
|
|
|
|
Wednesday August 02, 2023
|
|
164617
|
CNSW2023- Fresh & Fabulous Produce
8:30 AM - 11:30 AM
Dogwood Room*
Participants will learn how to prepare, handle and serve fresh fruits and vegetables. Topics will include proper storage, preparation and handling of produce. Determining produce quality, good sanitation, and school gardens.
Goals/Objectives:
1. Receive, store, prepare, handle, and serve fresh produce
2. Define and determine produce quality and condition
|
CACFP
NSLP
|
71/85
|
|
|
|
Wednesday August 02, 2023
|
|
164618
|
CNSW2023- Kitchen Math
8:30 AM - 11:30 AM
Elm Room
This class provides participants with practice solving math problems involving operations, fractions, and decimals. Participants will identify units of measurement and solve for equivalent measures. Participants will apply math skills to calculate serving sizes, and the number of servings needed, and to adjust recipes.
Goals/Objectives:
1. Be able to apply math skills to calculate servings size and the number of servings
2. Be able to adjust recipes
3. Be able to calculate how much food to prepare for a specific number of servings
|
CACFP
NSLP
|
30/30
|
|
|
|
Wednesday August 02, 2023
|
|
164610
|
CNSW2023- Procurement Regulations
8:30 AM - 11:30 AM
Hickory
This class will simplify and explain recent changes in federal procurement rules & regulations. Topics will include how your menu affects the buying process, properly awarding contracts, co-ops (advantages & disadvantages), small purchases, local foods, and much more. You will have a better understanding and feel confident after completing this session.
Goal/Objectives:
1. Participants will learn details of the recent procurement changes and their timelines.
2. Participants will have a better understanding of the rules & regulations.
3. Participants will feel more confident and be more effective when conducting procurement activities.
|
CACFP
NSLP
|
18/18
|
|
|
|
Wednesday August 02, 2023
|
|
164599
|
CNSW2023- Where Did the Food Go?-Inventory Management
8:30 AM - 11:30 AM
Magnolia Room
This course will provide child nutrition professionals with a better understanding of inventory management and the importance of keeping accurate inventory records.
|
CACFP
NSLP
|
31/31
|
|
|
|
Wednesday August 02, 2023
|
|
164621
|
CNSW2023- The Bilingual Kitchen
8:30 AM - 11:30 AM
Maple Room
This course is for kitchens that have both English-speaking and Spanish-speaking employees. Areas that will be covered are general kitchen terms and a general overview of Food Production Records.
Goals/Objectives:
Communication in kitchens with both English and Spanish-speaking employees will be enhanced.
|
CACFP
NSLP
|
33/40
|
|
|
|
Wednesday August 02, 2023
|
|
164606
|
CNSW2023- Whistle While You Work
8:30 AM - 11:30 AM
Oak Room*
Professionals spend most of their time in the workplace. Although you enjoy work, nothing is more frustrating than a dull work environment. Your interactions with your colleagues are just occasional exchanges of hellos. Team building has become a necessity for better productivity of the team, but also to improve workplace communication and group skills. This workshop will provide you the opportunity to become the TEAM player you strive to be.
Goal/Objectives:
1. Participants will learn ways to create a positive workplace.
2. Best practices for team building and honoring diversity in the workplace will be shared with participants.
|
CACFP
NSLP
|
50/55
|
|
|
|
Wednesday August 02, 2023
|
|
164601
|
CNSW2023- A+ Meals
8:30 AM - 11:30 AM
Pecan Room (Lab)
This visually-based, interactive class will provide best practices to prepare delicious meals that look great. This course will introduce participants to tools to evaluate meals and provide approaches to improve quality and taste. Participants will also review the principles of presenting visually attractive meals that will appeal to students’ healthier instincts.
Goal/Objective:
1. Participants will learn ways to prepare healthier meals.
2. Participants will be introduced to tools to evaluate meals.
3. Participants will also review the principles of presenting meals.
|
CACFP
NSLP
|
38/40
|
|
|
|
Wednesday August 02, 2023
|
|
164609
|
CNSW2023- All Things Cashiering
8:30 AM - 11:30 AM
Pine Room*
Are you a cashier or want to become a cashier? This class will cover a variety of topics related to cashiering that go beyond compliance. Topics include safe cash handling, overt identification, safely serving students with allergies, handling complaints, managing a la carte sales, and implementing the Charge Policy.
Goal/Objective:
1. Identify the required elements of an effective meal-counting system
2. Describe acceptable and unacceptable meal counting procedures
3. Recognize the requirements of a reimbursable meal at the point of service
4. Identify internal control methods to support accurate claims for reimbursement
|
NSLP
|
28/55
|
|
|
|
Wednesday August 02, 2023
|
|
164612
|
CNSW2023- Determining Eligibility
8:30 AM - 3:30 PM
Cedar Room B
Provide detailed instructions on how to use the school meals application for benefits. The different types of applications, benefits prior to processing applications, time frames, categorically eligible (direct certification, head start, homeless, and migrant), and verification will be discussed in this course. This class is designed for anyone responsible for processing free and reduced meal applications and completing verification.
Objective/Goals:
1. Learn how to process an application
2. Learn about categorical applications and categorical lists
3. Learn high-level guidance for verification
|
NSLP
|
19/48
|
|
|
