This training is available online
A study of current trends and practices in school food service. The course includes: concepts of food safety, menu planning, procurement, marketing, customer service, layout and design, and financial management. Students work on planned case studies and projects particular to their own school operations.
An overview of the role of technology in managing child nutrition programs in schools. Special emphasis is placed on maximizing the use of computer technology in school food services. Investigations include purchase and implementation of computer hardware and software used in these programs. Topics include: nutrient analysis and menu planning, computerization of food service management functions (production, forecasting, procurement), business functions (financial management, point-of-sale systems), and office functions.
Learn the difference between food allergies and food intolerances, foods that commonly cause allergies, how to read labels for potential allergic ingredients, and other strategies to manage food allergies in your school.
In this course participants will discover the History of Child Nutrition Programs, Program Oversight & Child Nutrition Programs-Description, Purpose, and Requirements, Reimbursements & Program Integrity and The Law-Making Process & Sponsoring a Child Nutrition Program: How to Get Started.
Must log in to access module. To log in as a guest, create an account and enter "7" nine times in the AUN/PEARS section.
Participants will learn basic management principles for special dietary needs including team members who help implement that management, federal laws related to serving students with special needs, and requirements regarding milk substitutions. Must log in to access module. To log in as a guest, create an account and enter "7" nine times in the AUN/PEARS section.
Training covers the background, goals and selection criteria of The Fresh Fruit and Vegetable Program as well as procuring, reimbursement, and operation requirements of the program.
Must log in to access module. To log in as a guest, create an account and enter "7" nine times in the AUN/PEARS section.
Training includes sections Farm to School Education, School Garden Food Safety, and Local Purchasing for Use in School Meals.
Must log in to access module. To log in as a guest, create an account and enter "7" nine times in the AUN/PEARS section.
Learn about the importance of a nutritious breakfast, the reasons for providing breakfast at school, the varied ways to serve school breakfast, how to overcome barriers to serving school breakfast, the steps to take to expand an existing breakfast program or to start a new program, and information specific to school breakfast programs in Pennsylvania.
Must log in to access module. To log in as a guest, create an account and enter "7" nine times in the AUN/PEARS section.
Offer versus serve (OVS) allows students to decline some of the food offered as part of school breakfast or lunch while still having a reimbursable meal. OVS was instituted to reduce food waste and to allow students to choose the foods they want to eat. Because students may decline some selections under OVS, training is needed on what constitutes a reimbursable lunch and breakfast. This module provides information that is useful for all levels of school food service personnel about the requirements of OVS.
