Provides training on management of finances and other resources as the foundation for nutrition integrity and quality meals in school nutrition programs. Lesson topics: Importance of Financial Management Development of a Financial Management Information System Communication and Ethical Behavior Reporting Revenue and Expenditures Setting a Meal Standard for Financial Management and Analysis Managing Revenue and [...]

Basic Culinary Math for School Nutrition Professionals (6-hour training) Review and practice of basic math skills with. Application for culinary settings focuses on measuring and converting measurements, scaling recipes, and calculating food costs. Lesson 1: Review Basic Culinary Math Skills Lesson 2: Kitchen Measuring Tools for Ingredients Lesson 3: Converting Standardized Recipes Lesson 4: Calculating Food [...]

Healthy Cuisine for Kids, Fifth Edition, is a two-day hands-on training program for child nutrition programs to be presented by the manager or other trainer. Materials include a Culinary Manual and PowerPoint presentation.

Managing Personalities and Conflict (4-hour training) The learning objectives for this session are listed below. Identify the role personalities and bias play in conflict. Explain the difference between implicit and explicit bias. Compare and contrast the four most recent generational groups as it relates to how they respond to/manage conflict. Explain the importance of clear [...]

Managing Personalities and Conflict (4-hour training) The learning objectives for this session are listed below. Identify the role personalities and bias play in conflict. Explain the difference between implicit and explicit bias. Compare and contrast the four most recent generational groups as it relates to how they respond to/manage conflict. Explain the importance of clear [...]

(4.5-day training) An overview of the management components of school nutrition programs. The target audience includes school nutrition program staff with fewer than 5 years’ experience as a director or those who may aspire to be a director, as well as state agency staff, specialists, and trainers. Lesson topics: Program Accountability, Integrity and the Role of [...]

Tabletop Exercise that involves key personnel discussing simulated scenarios in an informal setting. May be used to assess plans, policies, and procedures. Training exercise provides suggestions for preventive measures and various resources for developing food defense and emergency preparedness plans. Key concepts: The “who, how, and why” of intentional contamination of school food supplies How [...]