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Child Nutrition Summer Workshop - 2018

This workshop is open to School Nutrition Professionals and Nutrition Staff Members. A variety of sessions will be offered to provide continuing education relevant to fulfill the Professional Standards annual training hour requirements. Professional Standards for school nutrition professionals and nutrition staff members is key to the provision of the "Healthy, Hunger-Free Kids Act of 2010 (HHFKA). The final rule, published March 2, 2015."

Day 1 - 1/2 Day Sessions (am)
(Tuesday, July 31, 2018 9:00 AM - 12:00 PM)

Session ID: 314616 Texas Food Handler Course: It's In Your Hands - Professional Standards 2600 Seats Filled: 25 / 25 Location:Education Service Center Region 6, Lonestar 6 Important Breakout Information: This class is required for all food service employees to help promote the service of safe food. The class is a basic overview of food safety principles and practices that are necessary to ensure you serve safe food at your establishment. This course also fulfills the state requirement of food employees having a food handler card. Texas Food Handlers Course: Food Safety It´s in Your Hands - Professional Standards 2600	Registration for this session has ended
Session ID: 314619 Menu Planning - Professional Standards 1100 Seats Filled: 25 / 26 Location:Education Service Center Region 6, Lonestar 5 Important Breakout Information: This class will provide operators of the National School Lunch Program and the School Breakfast Program the fundamental principles of menu planning; including knowledge, skills, and competencies necessary to plan appealing, efficient, and compliant menus.	Registration for this session has ended
Session ID: 314707 Kitchen Math - Professional Standards 1100 Seats Filled: 24 / 25 Location:Education Service Center Region 6, Lonestar 4 Important Breakout Information: 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, the number of servings needed and to adjust recipes.	Registration for this session has ended
Session ID: 314708 Knife Skills - Professional Standards - 2130 Seats Filled: 20 / 20 Location:Education Service Center Region 6, Lonestar 2 Important Breakout Information: This session offers hands-on skills to properly and safely cut foods in meal preparation. It can mean the difference between unevenly cooked dishes, poor flavor development and serving eye appealing delicious meals.	Registration for this session has ended

Day 1 - 1/2 Day session (pm)
(Tuesday, July 31, 2018 1:00 PM - 4:00 PM)

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Session ID: 314618 Texas Food Handler Course: It's In Your Hands - Professional Standards 2600 Seats Filled: 24 / 25 Location:Education Service Center Region 6, Lonestar 6 Important Breakout Information: This class is required for all food service employees to help promote the service of safe food. The class is a basic overview of food safety principles and practices that are necessary to ensure you serve safe food at your establishment. This course also fulfills the state requirement of food employees having a food handler card. Texas Food Handlers Course: Food Safety It´s in Your Hands - Professional Standards 2600	Registration for this session has ended
Session ID: 314620 Smart Snacks - Professional Standards 1110 Seats Filled: 26 / 26 Location:Education Service Center Region 6, Lonestar 5 Important Breakout Information: Smart Snacks, USDA's standards for all foods sold in schools, went into effect July 1, 2014. Learn what Smart Snacks are including food, beverage and fundraiser guidelines. Participants will have the opportunity during class time to Skype with TDA staff for a question and answer time.	Registration for this session has ended
Session ID: 314711 Knife Skills - Professional Standards - 2130 Seats Filled: 20 / 20 Location:Education Service Center Region 6, Lonestar 2 Important Breakout Information: This session offers hands-on skills to properly and safely cut foods in meal preparation. It can mean the difference between unevenly cooked dishes, poor flavor development and serving eye appealing delicious meals.	Registration for this session has ended
Session ID: 314715 Multi-Generations in the Workplace - Professional Standards 4140 Seats Filled: 25 / 26 Location:Education Service Center Region 6, Lonestar 4 Important Breakout Information: Successful completion of this course will increase your knowledge of multiple generations in the workplace, identify potential challenges, and develop an action plan to connect all generations in your workplace.	Registration for this session has ended

Day 1 - All Day Sessions
(Tuesday, July 31, 2018 9:00 AM - 4:00 PM)

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Session ID: 314724 HACCP: Food Safety In Schools - Professional Standards - 2600 Seats Filled: 24 / 25 Location:Education Service Center Region 6, Bluebonnet F Important Breakout Information: Food safety is extremely important in keeping students and school staff well and healthy . This course has been designed to keep your school nutrition facility safe and sanitary. During the training participants will be actively involved in learning the safety concepts in serving foods safely and keeping your facility clean and free of harmful bacteria.	Registration for this session has ended
Session ID: 314725 Food Production Records - Professional Standards - 2120 Seats Filled: 27 / 27 Location:Education Service Center Region 6, Bluebonnet E Important Breakout Information: This course is for those using the Traditional Food-Based menu planning system. Detailed instruction on properly completing Food Production Records (FPR) for the purpose of forecasting future needs, as well as required federal and state documentation, will be provided. Target audience: Directors, Supervisors and lead Production Staff.	Registration for this session has ended
Session ID: 314726 Food Production Records - Professional Standards - 2120 Seats Filled: 33 / 35 Location:Education Service Center Region 6, Lonestar 1 Important Breakout Information: This course is for those using the Traditional Food-Based menu planning system. Detailed instruction on properly completing Food Production Records (FPR) for the purpose of forecasting future needs, as well as required federal and state documentation, will be provided. Target audience: Directors, Supervisors and lead Production Staff.	Registration for this session has ended
Session ID: 314727 Mock Health Inspection - Professional Standards - 2630 Seats Filled: 20 / 20 Location:Education Service Center Region 6, Bluebonnet A Important Breakout Information: Participants will learn why health inspections are conducted at least twice a year in schools, explain the role of periodic inspections and self-inspections to enhance the effectiveness of food safety management programs, identify risk-based food safety practices that should be evaluated in a school nutrition operation, and conduct a risk-based inspection.	Registration for this session has ended
Session ID: 314728 System Design: Cashier's Point of Sale Training - Professional Standards 2300 Seats Filled: 25 / 25 Location:Education Service Center Region 6, Bluebonnet C Important Breakout Information: This course will demonstrate the use of touch screens, review log-in procedures, trouble-shooting procedures, cashier functions, management functions, review reports, and end-of-day corrections.	Registration for this session has ended
Session ID: 315330 Customer Service - Professional Standards 4130 Seats Filled: 25 / 25 Location:Education Service Center Region 6, Brazos II Important Breakout Information: This course helps participants to recognize the importance of good customer service. Learning our customers and identifying factors that influence them will guarantee loyal customers. Techniques of how to successfully handle a complaint will be discussed.	Registration for this session has ended
Session ID: 315337 True Colors - Professional Standards 4100 Seats Filled: 24 / 25 Location:Education Service Center Region 6, Brazos I Important Breakout Information: True Colors is a self awareness activity enabling individuals to become aware of their personality style. During this workshop you will better understand yourself and others. This workshop will be used to promote the appreciation of individual differences.	Registration for this session has ended
Session ID: 315338 Building a Professional Team - Professional Standards 3200 Seats Filled: 25 / 25 Location:Education Service Center Region 6, Lonestar 3 Important Breakout Information: This course is designed to assist the Director, Supervisor and Manager in attaining knowledge and skills that will help them move toward successfully building a professional team. The lessons included in this training are: Contributing to the Team, Improving Skills through Training and Cross-Training, Following Instructions at Work, Communicating in the Kitchen and Providing Leadership as a Member of the School Community.	Registration for this session has ended
Session ID: 316382 MENU Module: Introduction, Configuration, and Ingredients - Part 1 - Professional Standards 2600 Seats Filled: 10 / 15 Location:Education Service Center Region 6, Burleson Lab (Pls reserve with Comp. Services) Important Breakout Information: MENU Module: Introduction, Configuration and Ingredients: This session is for CEs interested in implementing the MENU Module software. Participants should complete the Introductory Tool and view the Introductory Video of the MENU Module Pre-training section on www.squaremeals.org prior to attending.	Registration for this session has ended

Day 2 - 1/2 Day Sessions (am)
(Wednesday, August 1, 2018 9:00 AM - 12:00 PM)

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Session ID: 314628 Offer vs. Serve - Professional Standards 2220 Seats Filled: 27 / 35 Location:Education Service Center Region 6, Lonestar 3 Important Breakout Information: This course will cover the concept of offer vs. serve that applies to menu planning and to the determination of reimbursable school meals. Participants will practice activities that will strengthen their skills in identifying reimbursable meals and implementing offer versus serve in breakfast and lunch meals. Target audience: Personnel with direct responsibility for counting meals claimed for reimbursement.	Registration for this session has ended
Session ID: 314653 Multi-Generations in the Workplace - Professional Standards 4140 Seats Filled: 26 / 26 Location:Education Service Center Region 6, Lonestar 4 Important Breakout Information: Successful completion of this course will increase your knowledge of multiple generations in the workplace, identify potential challenges, and develop an action plan to connect all generations in your workplace.	Registration for this session has ended
Session ID: 315467 Texas Food Handlers Course: It's in Your Hands - Professional Standards 2600 Seats Filled: 26 / 26 Location:Education Service Center Region 6, Lonestar 6 Important Breakout Information: This class is required for all food service employees to help promote the service of safe food. The class is a basic overview of food safety principles and practices that are necessary to ensure you serve safe food at your establishment. This course also fulfills the state requirement of food employees having a food handler card. Texas Food Handlers Course: Food Safety It´s in Your Hands - Professional Standards 2600	Registration for this session has ended
Session ID: 315469 Wellness Policy - Professional Standards - 3450 Seats Filled: 25 / 25 Location:Education Service Center Region 6, Bluebonnet D Important Breakout Information: This course will provide the training information and resources necessary to develop, implement, and measure your local wellness policy. A wellness policy is mandatory in the Child Nutrition program per USDA.	Registration for this session has ended

Day 2 - 1/2 Day Sessions (pm)
(Wednesday, August 1, 2018 1:00 PM - 4:00 PM)

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Session ID: 314636 Offer vs. Serve - Professional Standards 2220 Seats Filled: 25 / 25 Location:Education Service Center Region 6, Lonestar 3 Important Breakout Information: This course will cover the concept of offer vs. serve that applies to menu planning and to the determination of reimbursable school meals. Participants will practice activities that will strengthen their skills in identifying reimbursable meals and implementing offer versus serve in breakfast and lunch meals. Target audience: Personnel with direct responsibility for counting meals claimed for reimbursement.	Registration for this session has ended
Session ID: 314658 Kitchen Math - Professional Standards 1100 Seats Filled: 26 / 30 Location:Education Service Center Region 6, Lonestar 4 Important Breakout Information: 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, the number of servings needed and to adjust recipes.	Registration for this session has ended
Session ID: 315475 Texas Food Handlers Course: It's in Your Hands - Professional Standards 2600 Seats Filled: 25 / 25 Location:Education Service Center Region 6, Lonestar 6 Important Breakout Information: This class is required for all food service employees to help promote the service of safe food. The class is a basic overview of food safety principles and practices that are necessary to ensure you serve safe food at your establishment. This course also fulfills the state requirement of food employees having a food handler card. Texas Food Handlers Course: Food Safety It´s in Your Hands - Professional Standards 2600	Registration for this session has ended
Session ID: 315476 Smart Snacks - Professional Standards 1110 Seats Filled: 26 / 26 Location:Education Service Center Region 6, Bluebonnet D Important Breakout Information: Smart Snacks, USDA's standards for all foods sold in schools, went into effect July 1, 2014. Learn what Smart Snacks are including food, beverage and fundraiser guidelines. Participants will have the opportunity during class time to Skype with TDA staff for a question and answer time	Registration for this session has ended

Day 2 - All Day Sessions
(Wednesday, August 1, 2018 9:00 AM - 4:00 PM)

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Session ID: 314660 Customer Service - Professional Standards 4130 Seats Filled: 26 / 26 Location:Education Service Center Region 6, Brazos II Important Breakout Information: This course helps participants to recognize the importance of good customer service. Learning our customers and identifying factors that influence them will guarantee loyal customers. Techniques of how to successfully handle a complaint will be discussed.	Registration for this session has ended
Session ID: 315477 Food Production Records - Professional Standards 2120 Seats Filled: 25 / 25 Location:Education Service Center Region 6, Bluebonnet E Important Breakout Information: This course is for those using the Traditional Food-Based menu planning system. Detailed instruction on properly completing Food Production Records (FPR) for the purpose of forecasting future needs, as well as required federal and state documentation, will be provided. Target audience: Directors, Supervisors and lead Production Staff.	Registration for this session has ended
Session ID: 315478 Food Production Records - Professional Standards 2120 Seats Filled: 24 / 25 Location:Education Service Center Region 6, Lonestar 1 Important Breakout Information: This course is for those using the Traditional Food-Based menu planning system. Detailed instruction on properly completing Food Production Records (FPR) for the purpose of forecasting future needs, as well as required federal and state documentation, will be provided. Target audience: Directors, Supervisors and lead Production Staff.	Registration for this session has ended
Session ID: 315479 System Design - Director's Back Office and Application Training - Professional Standards 2300 Seats Filled: 23 / 25 Location:Education Service Center Region 6, Bluebonnet C Important Breakout Information: This course will focus on cashier functions, manager's functions, review maintenance operations, meal correction procedures, accuclaim up-date, direct certification, verification reports, and review all optional report procedures.	Registration for this session has ended
Session ID: 315480 Produce Safety - Professional Standards 2600 Seats Filled: 27 / 27 Location:Education Service Center Region 6, Lonestar 2 Important Breakout Information: Prevention is the key for produce standards. This workshop will help by identifying recommended practices for handling and preparing fresh produce, while recommending practices for serving foods in the classroom as well as salad bars.	Registration for this session has ended
Session ID: 315481 Spice It Up! How are YOU reducing sodium? - Professional Standards 2300 Seats Filled: 25 / 25 Location:Education Service Center Region 6, Brazos I Important Breakout Information: This course informs participants of the ideal daily intake of sodium and gives an understanding of the importance in reducing the level of sodium in our personal lives and school cafeterias. Learn and understand how to read food labels, as well as smell and taste new spices. Discover how to build flavors while relying less on salt.	Registration for this session has ended
Session ID: 315482 The Meal Patterns - Professional Standards 1100 Seats Filled: 25 / 25 Location:Education Service Center Region 6, Bluebonnet F Important Breakout Information: This course will provide fundamental knowledge, skills, and competencies necessary to run an efficient and compliant meal pattern program of the National School Lunch Program and the School Breakfast Program.	Registration for this session has ended
Session ID: 315483 HACCP Food Safety in Schools (Spanish) - Professional Standards 2600 Seats Filled: 15 / 15 Location:Education Service Center Region 6, Proxy Important Breakout Information: Food safety is extremely important in keeping students and school staff well and healthy. This course has been designed to keep your school nutrition facility safe and sanitary. During the training participants will be actively involved in learning the safety concepts in serving foods safely and keeping your facility clean and free of harmful bacteria.	Registration for this session has ended
Session ID: 315484 Excel Computer Training - Professional Standards 2300 Seats Filled: 15 / 15 Location:Education Service Center Region 6, Bluebonnet A Important Breakout Information: Would you like to work smarter and faster in Excel? Then this is the class for you. This will be a hands-on exploration of Excel for Food Service Workers. You will take away many tips and shortcuts to make your Excel experience more pleasant. We will cover how to complete an Excel version of the Food Production Records, basic data entry, how to write simple formulas, how to manipulate data, and a Profit and Lost report. This course will require a basic skill level and understanding of computers.	Registration for this session has ended
Session ID: 316239 MENU Module: Recipes and Menus - (Part 2) - Professional Standards 2120 Seats Filled: 14 / 15 Location:Education Service Center Region 6, Burleson Lab (Pls reserve with Comp. Services) Important Breakout Information: MENU Module: Recipes, Menus, and Production: This session is for Contracting Entities who have attended the MENU Modules 1-3 Instructor-led class or viewed the MENU Modules 1-3 self-led training on www.squaremeals.org.	Registration for this session has ended

Day 3 - 1/2 Day Sessions (am)
(Thursday, August 2, 2018 9:00 AM - 12:00 PM)

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Day 3 - 1/2 Day Sessions (pm)
(Thursday, August 2, 2018 1:00 PM - 4:00 PM)

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Day 3 - All Day Sessions
(Thursday, August 2, 2018 9:00 AM - 4:00 PM)

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Session ID: 314673 Spice It Up! How are YOU reducing sodium? Professional Standards 2300 Seats Filled: 25 / 25 Location:Education Service Center Region 6, Brazos I Important Breakout Information: This course informs participants of the ideal daily intake of sodium and gives an understanding of the importance in reducing the level of sodium in our personal lives and school cafeterias. Learn and understand how to read food labels, as well as smell and taste new spices. Discover how to build flavors while relying less on salt.	Registration for this session has ended
Session ID: 315487 Mock Health Inspection - Professional Standards 2630 Seats Filled: 20 / 25 Location:Education Service Center Region 6, Bluebonnet A Important Breakout Information: Participants will learn why health inspections are conducted at least twice a year in schools, explain the role of periodic inspections and self-inspections to enhance the effectiveness of food safety management programs, identify risk-based food safety practices that should be evaluated in a school nutrition operation, and conduct a risk-based inspection.	Registration for this session has ended
Session ID: 315488 The Meal Patterns - Professional Standards - 1100 Seats Filled: 25 / 25 Location:Education Service Center Region 6, Bluebonnet F Important Breakout Information: This course will provide fundamental knowledge, skills, and competencies necessary to run an efficient and compliant meal pattern program of the National School Lunch Program and the School Breakfast Program.	Registration for this session has ended
Session ID: 315489 True Colors - Professional Standards - 4100 Seats Filled: 25 / 25 Location:Education Service Center Region 6, Lonestar 6 Important Breakout Information: True Colors is a self awareness activity enabling individuals to become aware of their personality style. During this workshop you will better understand yourself and others. This workshop will be used to promote the appreciation of individual differences.	Registration for this session has ended
Session ID: 315490 What Every Manager Needs To Know - Professional Standards 3200 Seats Filled: 25 / 25 Location:Education Service Center Region 6, Lonestar 4 Important Breakout Information: This course will offer knowledge and resource information for managers in the Child Nutrition department. Areas of training include Record Keeping, Controlled Cost, Food-based Meal Patterns, POS and Meal Access, Food Production Records, Smart Snacks, Civil Rights, as well as other general information regarding the Child Nutrition Program.	Registration for this session has ended
Session ID: 315492 Procuring Local Foods For Child Nutrition Programs - Professional Standards 2400 Seats Filled: 20 / 25 Location:Education Service Center Region 6, Bluebonnet E Important Breakout Information: The Procuring Local Foods for Child Nutrition Programs training provides a basic overview of federal procurement principles and covers a host of topics related to sourcing and purchasing local foods. This training highlights the variety of methods schools can use to purchase local products while staying in accordance with federal procurement regulations, and the many areas within solicitation where schools can express their desire for local products. Participants will leave with a better understanding of how to target local foods when conducting both formal and informal procurements, use the Geographic Preference option, and use USDA Foods and DoD Fresh Programs to enhance local purchasing.	Registration for this session has ended
Session ID: 315493 Inventory Management and Tracking - Professional Standards 2500 Seats Filled: 25 / 25 Location:Education Service Center Region 6, Lonestar 1 Important Breakout Information: This course will present information about inventory tracking that may be new to school nutrition operators and review information about traditional inventory management in light of new traceability expectations. Finally, it includes information to help prepare school operators to implement technology solutions that provide efficient management of inventory as well as inventory tracking.	Registration for this session has ended

Two-Day (12-hour) Course
(Wednesday, August 1, 2018 9:00 AM - 4:00 PM)
(Thursday, August 2, 2018 9:00 AM - 4:00 PM)

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Region VI Education Service Center
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