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Summer Workshop August 1, 2019 - Day 2
Join fellow school nutrition professionals to enhance skills and expand knowledge of managing and operating the National School Lunch and School Breakfast Programs. Participants may choose from a variety of interactive training sessions focusing on key topics such as eligibility, counting reimbursable meals, food production records, Offer versus Serve, meal patterns, and menu planning. Continuing education credits will be provided to help meet annual program training requirements.
Session ID: 1449818
Fee: $10.00
Location:Region 4 ESC, MCC 108 (Booth)
Important Breakout Information:
Participants must be child nutrition personnel at a contracting entity that currently participates in the National School Lunch Program and School Breakfast Program. Registration fee covers the cost of lunch meal service. Cancellations must be completed online or sent to cancellations@esc4.net on or before June 3, 2019.A processing fee of 25% of the registration cost with a minimum fee of $35 will be applied to the refund. Due to lunch orders no cancellations will be accepted after June 3. No refund will be issued for NO-SHOWS. Phone cancellations are not accepted. Registrations are transferrable within the contracting entity.
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Registration for this session has ended |
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Session ID: 1449819
Listening Skills (PS 4100)
Location:Region 4 ESC, MCC 100A
Important Breakout Information:
Become a more effective professional by strengthening your listening skills. Good listeners are more informed, trusted and respected than poor listeners. Learn, practice and apply the essential listening skills to your daily role and life through individual and team activities. Target Audience: All CN Staff
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Registration for this session has ended |
Session ID: 1449820
Conflict Management (PS 3400)
Location:Region 4 ESC, MCC 100B
Important Breakout Information:
How comfortable are you with conflict? Do you avoid it, do you make it worse, or do you address it in a healthy way? Conflict at work takes many forms and it happens every day. This session will help you develop skills to move you and your team forward in a healthy and productive way by learning strategies to address problems rather than wish they would just disappear.
Target Audience: Managers, Supervisors
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Registration for this session has ended |
Session ID: 1449821
Focus on the Customer (PS 4100)
Location:Region 4 ESC, MCC 100D
Important Breakout Information:
Discover how customer service, food quality, and food presentation influence student participation. Learn how to connect with customers in order to meet their expectations. Explore the basics of providing outstanding customer service to impact positive customer relations. Target Audience: All CN Staff
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Registration for this session has ended |
Session ID: 1449823
Counting Reimbursable Meals (PS 2300/3110/3310)
Location:Region 4 ESC, MCC 201
Important Breakout Information:
This course teaches the importance of an accurate system for counting meals at serving sites prior to the submission of the monthly Claim for Reimbursement. The basics of efficiently operating and utilizing a Point of Service (POS) system will be reviewed. Topics for this course include: coding and counting methods, Offer Versus Serve, confidentiality, internal controls and record keeping. Target Audience: Child Nutrition Site Managers, Cashiers
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Registration for this session has ended |
Session ID: 1449825
Menu Planning (PS 1100/1300/2100/2150)
Location:Region 4 ESC, MCC 204
Important Breakout Information:
This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) how to plan a basic menu, advanced techniques that increase student acceptance and support nutritional requirements and tools that support the menu plan. Target Audience: Menu Planners
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Registration for this session has ended |
Session ID: 1449826
The Meal Patterns (PS 1100/1300/2200)
Location:Region 4 ESC, MCC 100E
Important Breakout Information:
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. Target Audience: All CN Staff
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Registration for this session has ended |
Session ID: 1449827
Recognizing Reimbursable Meals - Offer versus Serve (PS 2300)
Location:Region 4 ESC, MCC 100C
Important Breakout Information:
Review USDA’s food based meal pattern requirements. Learn how to recognize reimbursable meals at the point of service. Explore current offer versus serve guidelines to ensure accurate counting and claiming of reimbursable meals. Target Audience: Menu Planners
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Registration for this session has ended |
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Session ID: 1449835
Computer Skills 101: A Guide for Kitchen Managers (PS 3400/4100)
Location:Region 4 ESC, MCC 106 Lab
Important Breakout Information:
This interactive session will provide participants with a hands-on approach to learning basic computer skills, including lessons on using Excel, PowerPoint, and Word. Participants will build the skills needed to perform the most common computer tasks online and offline.
Target Audience: All CN Staff
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Registration for this session has ended |
Session ID: 1449836
Eligibility Guidance (PS 3100)
Location:Region 4 ESC, MCC 203
Important Breakout Information:
As a result of attending this session participants responsible for determining eligibility for free and reduced price meals will understand the requirements, policies, and procedures to determine a student’s eligibility status. Participants will be able to successfully apply that understanding to ensure the effectiveness and accuracy of the CE’s eligibility determination process. Participants will review application packet requirements, media release, distributing applications, processing household applications, direct certification, protecting student privacy, and record retention.
Target Audience: Child Nutrition Directors/Supervisors, Reviewing Officials
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Registration for this session has ended |
Session ID: 1449838
Food Production Records (PS 2100)
Location:Region 4 ESC, MCC 205
Important Breakout Information:
Learn how to utilize TDA food production record forms for USDA's food based meal pattern. Review steps in completing food production records to comply with state and federal guidelines. Target Audience: All CN Staff
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Registration for this session has ended |
Session ID: 1449839
Quality, Presentation and HACCP Implementation (PS 2200/2500/2600)
Location:Region 4 ESC, MCC 207
Important Breakout Information:
Explore quality standards in delivering fresh, appealing foods to students. Gain tips on serving line presentation to enhance appeal and encourage participation. Review HACCP principles and tools to document and verify your CE’s HACCP Plan. Discuss your role to ensure that safe, quality meals are provided to students.
Target Audience: All CN Staff
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Registration for this session has ended |
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Session ID: 1449828
Listening Skills (PS 4100)
Location:Region 4 ESC, MCC 100A
Important Breakout Information:
Become a more effective professional by strengthening your listening skills. Good listeners are more informed, trusted and respected than poor listeners. Learn, practice and apply the essential listening skills to your daily role and life through individual and team activities. Target Audience: All CN Staff
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Registration for this session has ended |
Session ID: 1449829
Conflict Management (PS 3400)
Location:Region 4 ESC, MCC 100B
Important Breakout Information:
How comfortable are you with conflict? Do you avoid it, do you make it worse, or do you address it in a healthy way? Conflict at work takes many forms and it happens every day. This session will help you develop skills to move you and your team forward in a healthy and productive way by learning strategies to address problems rather than wish they would just disappear.
Target Audience: Managers, Supervisors
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Registration for this session has ended |
Session ID: 1449830
Focus on the Customer (PS 4100)
Location:Region 4 ESC, MCC 100D
Important Breakout Information:
Discover how customer service, food quality, and food presentation influence student participation. Learn how to connect with customers in order to meet their expectations. Explore the basics of providing outstanding customer service to impact positive customer relations. Target Audience: All CN Staff
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Registration for this session has ended |
Session ID: 1449831
Counting Reimbursable Meals (PS 2300/3110/3310)
Location:Region 4 ESC, MCC 201
Important Breakout Information:
This course teaches the importance of an accurate system for counting meals at serving sites prior to the submission of the monthly Claim for Reimbursement. The basics of efficiently operating and utilizing a Point of Service (POS) system will be reviewed. Topics for this course include: coding and counting methods, Offer Versus Serve, confidentiality, internal controls and record keeping. Target Audience: Child Nutrition Site Managers, Cashiers
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Registration for this session has ended |
Session ID: 1449832
Menu Planning (PS 1100/1300/2100/2150)
Location:Region 4 ESC, MCC 204
Important Breakout Information:
This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) how to plan a basic menu, advanced techniques that increase student acceptance and support nutritional requirements and tools that support the menu plan. Target Audience: Menu Planners
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Registration for this session has ended |
Session ID: 1449833
The Meal Patterns (PS 1100/1300/2200)
Location:Region 4 ESC, MCC 100E
Important Breakout Information:
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. Target Audience: All CN Staff
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Registration for this session has ended |
Session ID: 1449834
Recognizing Reimbursable Meals - Offer versus Serve (PS 2300)
Location:Region 4 ESC, MCC 100C
Important Breakout Information:
Review USDA’s food based meal pattern requirements. Learn how to recognize reimbursable meals at the point of service. Explore current offer versus serve guidelines to ensure accurate counting and claiming of reimbursable meals. Target Audience: Menu Planners
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Registration for this session has ended |
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