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Tuesday July 29, 2025
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164037
|
CNSW25-Essential Key Performance Indicators for School Nutrition
8:30 AM - 11:30 AM
Aspen Room
The purpose of this training is to provide school nutrition professionals with an easy-to-use reference for identifying and applying the key performance indicators (KPIs) that focus on the most critical aspects of a nutrition program’s performance to achieve success.
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0/40
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Tuesday July 29, 2025
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164055
|
CNSW25- SPANISH-Cashier's Training Reimbursable School Meals
8:30 AM - 11:30 AM
Cedar Room A*
This course reviews the reimbursable meal and acceptable meal counting procedures and responsibilities.
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0/144
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Tuesday July 29, 2025
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164040
|
CNSW25- Verification
8:30 AM - 11:30 AM
Cedar Room C
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.
Objectives:
• Establish Official roles related to eligibility and verification activities.
• Identify the timeline of verification activities within the SFA and reporting to the State Agency.
• Understand the 9 action steps of the verification process, including reporting to the State Agency.
• Learn how verification activities are evaluated in a compliance review.
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0/35
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Tuesday July 29, 2025
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164049
|
CNSW25- Menu Planning for Healthy School Meals
8:30 AM - 11:30 AM
Magnolia Room
This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) key aspects of menu planning. Basic procurement and inventory management in relation to menu planning. As well as steps for successful menu planning utilizing menu development resources and effective marketing techniques.
Objectives:
1. Understand The Key Aspects of Menu Planning: Grade Groups, Meal Components, Meal Patterns, Dietary Specifications.
2. Steps for Successful Menu Planning for School Meals and Approved Meal Modifications.
3. Understand How Procurement and Inventory Management Supports School Nutrition Program Goals.
4. Know the Menu Development Resources Available as Tools.
5. Effective Marketing Techniques to Increase Participation
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0/40
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Tuesday July 29, 2025
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164097
|
CNSW25- Annual Procurement Training/Procurement and Inventory Management
8:30 AM - 3:30 PM
Birch Room*
This course offers an in-depth exploration of essential aspects of school nutrition management, equipping participants with the knowledge and skills necessary to ensure efficient and effective food service operations. By the end of the course, participants will:
• Identify key stakeholders involved in the school nutrition food chain and understand their roles.
• Discuss the procurement considerations necessary for creating a well-planned menu.
• Recognize crucial factors when forecasting menu item usage to optimize food supply.
• Develop skills in crafting accurate product descriptions through hands-on activities.
• Explore various acceptable purchasing methods, including Federal procurement regulations, policies, and procedures governing all School Nutrition Program (SNP) purchases.
• Identify and apply ethical behaviors in the procurement process.
• Gain insights into general inventory management practices to maintain optimal food service operations.
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0/70
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Tuesday July 29, 2025
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164047
|
CNSW25- SPANISH-School Nutrition Front-Line/Specialist Course 1.0
8:30 AM - 3:30 PM
Cedar Room B
This comprehensive course will provide an overview of the purpose and scope of the school meals program. Participants will learn the importance of their role and day-to-day duties that contribute to the overall success of compliant food service operations. Participants will review and evaluate performance measures and professional competencies that demonstrate the required knowledge and skills that contribute to compliant food service operations.
Objectives:
1. Understand the history and purpose of the school meals program.
2. Explore who school nutrition staff are responsible to, why, and how compliance is documented through job performance.
3. Identify performance measures that demonstrate knowledge and skills that contribute to a compliant food service program.
4. Evaluate professional competencies, knowledge, and skills to establish goals for success.
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0/48
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Tuesday July 29, 2025
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164048
|
CNSW25- Eligibility
8:30 AM - 3:30 PM
Cypress Room*
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.
Objectives:
• Identify the 9 foundational benefit issuance processes that should be reviewed, revised, and implemented each year prior to reviewing applications. • Practice determining eligibility benefits. • Understand the documentation that will be requested during an Administrative Review to ensure compliance with program standards. Outline steps in the verification process including required reporting.
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0/40
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Tuesday July 29, 2025
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188476
|
CNSW25- Food Production Records
8:30 AM - 3:30 PM
Dogwood Room*
This course will review the essentials of effective food program management, including TDA’s revised onsite kitchen food production record form. This vital tool ensures compliance with nutritional standards across different age/grade groups, while aiding in the accurate documentation of both reimbursable and non-reimbursable meals. Learn how to leverage various food production records to enhance your food service operations, enabling precise tracking, forecasting, and planning for procurement, ordering, and compliance.
Objectives:
• Learners will establish a compliant foundation with record keeping within their State Agency application packet.
• Learners will identify the benefits and legal requirements to use and maintain a food production documentation system.
• Learners will identify the minimum requirements of a food production record for on-site, central, and receiving kitchens using the State Agency’s template prototypes forms and instructions.
• Learners will understand and locate resources for other records for food production documentation to support the meal pattern.
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0/105
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Tuesday July 29, 2025
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188479
|
CNSW25- The Administrative Review (AR) and Procurement Review (PR) Process
8:30 AM - 3:30 PM
Elm Room
This course is designed to assist personnel responsible for managing the operational, financial, and procurement functions of child nutrition programs with procedural knowledge and resources to prepare for an Administrative, Financial, and Procurement Review. This course is not designed to teach the programmatic concepts of operating the NSLP and SBP.
Objectives:
• Understand the purpose and structure of the Administrative, Financial, and Procurement Reviews
• Understand the phases of the Administrative, Financial, and Procurement Reviews Texas Department of Agriculture
• Navigate the AR-PR Guide and relevant resources to plan and prepare for an upcoming review
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0/40
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Tuesday July 29, 2025
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188481
|
CNSW25- Meal Counting & Claiming System
8:30 AM - 3:30 PM
Maple Room
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.
Objectives:
1. Identify the required elements to establish effective and accurate meal counting system procedures.
2. Describe acceptable meal counting and collection procedures.
3. Identify the elements of an Accuclaim System.
4. Describe the importance of meal counting and claiming within the nonprofit school food service financial system.
5. Describe the review process of meal counting and claiming in a compliance review.
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0/40
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Tuesday July 29, 2025
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164053
|
CNSW25- School Nutrition Front-Line/Specialist Course 1.0
8:30 AM - 3:30 PM
Oak Room*
This comprehensive course will provide an overview of the purpose and scope of the school meals program. Participants will learn the importance of their role and day-to-day duties that contribute to the overall success of compliant food service operations. Participants will review and evaluate performance measures and professional competencies that demonstrate the required knowledge and skills that contribute to compliant food service operations.
Objectives:
1. Understand the history and purpose of the school meals program.
2. Explore who school nutrition staff are responsible to, why, and how compliance is documented through job performance.
3. Identify performance measures that demonstrate knowledge and skills that contribute to a compliant food service program.
4. Evaluate professional competencies, knowledge, and skills to establish goals for success.
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0/140
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Tuesday July 29, 2025
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164058
|
CNSW25- Meal Patterns SNP
8:30 AM - 3:30 PM
Pine Room*
This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the lunch and breakfast meal patterns. To include offer vs. serve requirements for NSLP and SBP and reimbursable meals.
Objectives:
1. Discuss the components required for a lunch and breakfast reimbursable meal.
2. Discuss the OVS similarities between school lunch and breakfast meals.
3. Discuss unit prices for a reimbursable meal.
4. Discuss considerations for OVS menu planning.
5. Create signage that identifies food components/food items for a reimbursable lunch and breakfast and promotes nutrition education messages in the cafeteria.
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0/70
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Tuesday July 29, 2025
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345795
|
CNSW25-Essential Key Performance Indicators for School Nutrition
12:30 PM - 3:30 PM
Aspen Room
The purpose of this training is to provide school nutrition professionals with an easy-to-use reference for identifying and applying the key performance indicators (KPIs) that focus on the most critical aspects of a nutrition program’s performance to achieve success.
|
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0/40
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|
|
|
Tuesday July 29, 2025
|
|
345860
|
CNSW25- Cashier's Training Reimbursable School Meals
12:30 PM - 3:30 PM
Cedar Room A*
This course reviews the reimbursable meal and acceptable meal counting procedures and responsibilities.
|
|
0/144
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Tuesday July 29, 2025
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346006
|
CNSW25- CEP
12:30 PM - 3:30 PM
Cedar Room C
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.
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0/35
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Tuesday July 29, 2025
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345407
|
CNSW25- Menu Planning for Healthy School Meals
12:30 PM - 3:30 PM
Magnolia Room
This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) key aspects of menu planning. Basic procurement and inventory management in relation to menu planning. As well as steps for successful menu planning utilizing menu development resources and effective marketing techniques.
Objectives:
1. Understand The Key Aspects of Menu Planning: Grade Groups, Meal Components, Meal Patterns, Dietary Specifications.
2. Steps for Successful Menu Planning for School Meals and Approved Meal Modifications.
3. Understand How Procurement and Inventory Management Supports School Nutrition Program Goals.
4. Know the Menu Development Resources Available as Tools.
5. Effective Marketing Techniques to Increase Participation
|
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0/40
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|
|
|
Wednesday July 30, 2025
|
|
188578
|
CNSW25- SPANISH- Cashier's Training Reimbursable School Meals
8:30 AM - 11:30 AM
Cedar Room A*
This course reviews the reimbursable meal and acceptable meal counting procedures and responsibilities.
|
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0/144
|
|
|
|
Wednesday July 30, 2025
|
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188570
|
CNSW25- Food Allergies for School Nutrition Managers and Staff
8:30 AM - 11:30 AM
Magnolia Room
Food Allergies for School Nutrition Managers and Staff is an in-depth training on managing food allergies in school nutrition programs. Food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course includes information about food allergies, food intolerance, reading food labels, avoiding cross contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies.
Objectives:
1. Evaluate the impact that an allergic reaction incident may have on school.
2. Describe a food allergy, its symptoms, and treatment methods.
3. Identify the eight major food allergens.
4. Distinguish between food allergy and food intolerance.
5. Demonstrate how to find the with major food allergens in the ingredient statement on the food label.
6. Describe how to find allergens in the ingredient statement on the food label that are not among the eight major, are in bulk items, or are in USDA Foods.
7. Describe the procedures for reading ingredient statements.
8. Explain cross-contact.
9. Examine how cross-contact may occur, and develop strategies for preventing it.
10. Describe methods for supporting children with food allergies.
11. Determine strategies to manage food prepared and served outside the cafeteria.
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0/40
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Wednesday July 30, 2025
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188577
|
CNSW25- Food Safety in Schools
8:30 AM - 3:30 PM
Birch Room*
Food safety is the responsibility of every person in school nutrition programs. Every action has the potential to impact the safety of the food, whether during purchasing, storing, preparing, holding, serving, or cleaning. This comprehensive food safety training course provides guidance for school nutrition professionals to assure the preparation and service of safe food and how to manage a safe and sanitary school nutrition operation.
Lesson topics:
Food Safety is Top Priority
Prevent Foodborne Illness: Understanding Microorganisms
Basic Facts About Microorganisms
A Clean and Sanitary School Nutrition Facility
A Process for Preventing Foodborne Illness
Food Safety Programs in Schools
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0/70
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Wednesday July 30, 2025
|
|
188567
|
CNSW25- SPANISH- School Nutrition Front-Line/Specialist Course 2.0
8:30 AM - 3:30 PM
Cedar Room B
This comprehensive course will provide an overview of the purpose and scope of the school meals program. Participants will learn the importance of their role and day-to-day duties that contribute to the overall success of compliant food service operations. Participants will review and evaluate performance measures and professional competencies that demonstrate the required knowledge and skills that contribute to compliant food service operations.
Objectives:
1. Understand the history and purpose of the school meals program.
2. Explore who school nutrition staff are responsible to, why, and how compliance is documented through job performance.
3. Identify performance measures that demonstrate knowledge and skills that contribute to a compliant food service program.
4. Evaluate professional competencies, knowledge, and skills to establish goals for success.
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|
0/48
|
|
|
|
Wednesday July 30, 2025
|
|
188568
|
CNSW25- Eligibility
8:30 AM - 3:30 PM
Cypress Room*
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.
Objectives:
• Identify the 9 foundational benefit issuance processes that should be reviewed, revised, and implemented each year prior to reviewing applications. • Practice determining eligibility benefits. • Understand the documentation that will be requested during an Administrative Review to ensure compliance with program standards. Outline steps in the verification process including required reporting.
|
|
0/40
|
|
|
|
Wednesday July 30, 2025
|
|
188581
|
CNSW25- Food Production Records
8:30 AM - 3:30 PM
Dogwood Room*
This course will review the essentials of effective food program management, including TDA’s revised onsite kitchen food production record form. This vital tool ensures compliance with nutritional standards across different age/grade groups, while aiding in the accurate documentation of both reimbursable and non-reimbursable meals. Learn how to leverage various food production records to enhance your food service operations, enabling precise tracking, forecasting, and planning for procurement, ordering, and compliance.
Objectives:
• Learners will establish a compliant foundation with record keeping within their State Agency application packet.
• Learners will identify the benefits and legal requirements to use and maintain a food production documentation system.
• Learners will identify the minimum requirements of a food production record for on-site, central, and receiving kitchens using the State Agency’s template prototypes forms and instructions.
• Learners will understand and locate resources for other records for food production documentation to support the meal pattern
|
|
0/105
|
|
|
|
Wednesday July 30, 2025
|
|
188582
|
CNSW25- The Administrative Review (AR) and Procurement Review (PR) Process
8:30 AM - 3:30 PM
Elm Room
This course is designed to assist personnel responsible for managing the operational, financial, and procurement functions of child nutrition programs with procedural knowledge and resources to prepare for an Administrative, Financial, and Procurement Review. This course is not designed to teach the programmatic concepts of operating the NSLP and SBP.
Objectives:
• Understand the purpose and structure of the Administrative, Financial, and Procurement Reviews
• Understand the phases of the Administrative, Financial, and Procurement Reviews
• Navigate the AR-PR Guide and relevant resources to plan and prepare for an upcoming review
|
|
0/40
|
|
|
|
Wednesday July 30, 2025
|
|
188584
|
CNSW25- Basic Culinary Math for School Nutrition Professionals
8:30 AM - 3:30 PM
Maple Room
The goal of this training is to provide participants with the opportunity to review and practice basic culinary math skills, including the basic math principles of addition, subtraction, multiplication, and division. The remainder of the training will focus on other key skills such as measuring and converting measurements, scaling recipes, and calculating food costs.
Objectives:
1. Apply the basic mathematical operations and their properties.
2. Solve addition, subtraction, multiplication, and division problems using whole numbers, fractions, and decimals in culinary application.
3. Demonstrate how to convert fractions to decimals and decimals to fractions.
4. Identify the standard units and tools for measuring and weighing.
5. Convert measurements in a recipe to change the yield.
6. Determine the conversion factor to change the yield of a recipe.
7. Convert a recipe from a smaller yield to a larger yield.
8. Convert a recipe from a larger yield to a smaller yield.
9. Calculate the unit costs of food items.
10. Recognize the difference between “As Purchased” (AP) and “Edible Portion” (EP) in determining costs.
11. Calculate recipe costs to determine yield costs of recipes.
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0/40
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|
|
|
Wednesday July 30, 2025
|
|
188572
|
CNSW25- School Nutrition Front-Line/Specialist Course 2.0
8:30 AM - 3:30 PM
Oak Room*
This comprehensive course will provide an overview of the purpose and scope of the school meals program. Participants will learn the importance of their role and day-to-day duties that contribute to the overall success of compliant food service operations. Participants will review and evaluate performance measures and professional competencies that demonstrate the required knowledge and skills that contribute to compliant food service operations.
Objectives:
1. Understand the history and purpose of the school meals program.
2. Explore who school nutrition staff are responsible to, why, and how compliance is documented through job performance.
3. Identify performance measures that demonstrate knowledge and skills that contribute to a compliant food service program.
4. Evaluate professional competencies, knowledge, and skills to establish goals for success.
|
|
0/140
|
|
|
|
Wednesday July 30, 2025
|
|
188573
|
CNSW25- Meal Patterns SNP
8:30 AM - 3:30 PM
Pine Room*
This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the lunch and breakfast meal patterns. To include offer vs. serve requirements for NSLP and SBP and reimbursable meals.
Objectives:
1. Discuss the components required for a lunch and breakfast reimbursable meal.
2. Discuss the OVS similarities between school lunch and breakfast meals.
3. Discuss unit prices for a reimbursable meal.
4. Discuss considerations for OVS menu planning.
5. Create signage that identifies food components/food items for a reimbursable lunch and breakfast and promotes nutrition education messages in the cafeteria.
|
|
0/70
|
|
|
|
Wednesday July 30, 2025
|
|
346105
|
CNSW25- Cashier's Training Reimbursable School Meals
12:30 PM - 3:30 PM
Cedar Room A*
This course reviews the reimbursable meal and acceptable meal counting procedures and responsibilities.
|
|
0/144
|
|
|
|
Wednesday July 30, 2025
|
|
346098
|
CNSW25- NSLP/SBP Smart Snacks
12:30 PM - 3:30 PM
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.
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0/40
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