Administrative Review (AR) and Procurement Review (PR)
Audience: CN Directors, Financial Team
Instructor: Beverly Shaw, ESC Region 13, Child Nutrition Coordinator
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. This course is 6 hours. |
Administrative Review (AR) Process for CACFP
Audience: CACFP Sponsors
Instructor: Sarai Ferreira, ESC Region 11, Child Nutrition Specialist
This course is designed to assist personnel responsible for managing the operational, financial and procurement functions of child and adult nutrition programs with procedural knowledge and resources to prepare for an Administrative Review. This course is not designed to teach the programmatic concepts of operating the CACFP. This course is 3 hours. |
Annual Procurement Training/ Procurement & Inventory Management
Audience: CN Directors, Managers
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. This course is 3 hours. |
CACFP and SFSP Financials and Allowable Expenses
Audience: CACFP Sponsors, SFSP Sponsors, Financial Team
Instructor: Sarai Ferreira, ESC Region 11, Child Nutrition Specialist
This course covers essential financial management principles, procurement procedures, and guidelines on allowable costs. Participants will learn to identify, document and justify program expenditures, ensuring compliance with USDA regulations and fostering effective financial oversight. This course is 3 hours. |
CACFP and SFSP Procurement - Bids, Plans, RFPs, and Quotes
Audience: CACFP Sponsors, SFSP Sponsors, Financial Team
Instructor: Carolyn Miller, ESC Region 11, Child Nutrition Specialist - CACFP
This course provides comprehensive guidance on the procurement process for CACFP participants. It covers essential procurement standards, the development of procurement plans, and the requirements for cost comparisons, quotes, bids, and RFPs. Participants will learn to manage contracts effectively, ensuring compliance with USDA regulations and promoting ethical procurement practices. This course is 3 hours.
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CACFP Meal Counting & Claiming
Audience: CACFP Sponsors
Instructor: Victor Partida ESC 1, Specialist, Food & Nutrition
This course is designed to assist personnel in the Child and Adult Care Food Program to learn about counting and claiming reimbursable meals ensuring the use of proper documentation and procedures. This course is 3 hours. |
CACFP Participant Eligibility and Enrollment
Audience: CACFP Sponsors
Instructor: Sarai Ferreira, ESC Region 11, Child Nutrition Specialist
This course will cover handbook sections 4200 and 4310: participant eligibility and enrollment equirements for free and reduced-price meals when operating the CACFP. This course is 3 hours. |
CACFP Sponsor Responsibilities and Monitoring
Audience: CACFP Sponsors
Instructor: Victor Partida ESC 1, Specialist, Food & Nutrition
This course will provide an overview of the CACFP pre-approval and site monitoring requirements conducted by Sponsors. Participants will practice using the state agency’s pre-approval and site monitoring forms and develop a five-step process to effectively perform these vital requirements for program management. This course is 2 hours. |
Community Eligibility Program (CEP)
Audience: CN Directors, Finance Team
Instructor: Kathy McBroom-Fox, ESC Region 3, Program Specialist
Participants will gain a foundational understanding of the Community Eligibility Program (CEP), originating from the Healthy, Hunger-Free Kids Act of 2010. The course is structured inito modules that cover the basics, financial responsibilities, application processes, and daily activities of CEP campuses. Additionally, attendees will learn about the CEP cyucle, record-keeping, and the importance of offering free meals in high poverty Local Education Agencies (LEAs). Equip yourself with the knowledgte and tools to effectively implement and manage the CEP in your institution. This course is 3 hours.
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Eligibility
Audience: CN Directors, Managers, SN Staff Responsible for Eligibility Determination
Instructor: Katie Barckholtz, ESC Region 4, Child Nutrition Program Specialist
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 login information to view the SFA's application on file with TDA. This course is 6 hours. |
Essential Key Performance Indicators SNP (ICN)
Audience: CN Directors, Managers, Finance Team
Instructor: Dianet Lopez, ESC Region 13, CACFP Specialist
This course 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. This course is 4 hours. |
Food Allergies for School Nutrition Managers and Staff
Audience: CN Directors, Managers, Menu Planners
Instructor: Diana McGregor, ESC Region 8, Child Nutrition Specialist
This class 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 class 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. This course is 3 hours. |
Food Production Records
Audience: CN Directors, Managers, Menu Planners, CN Staff
Instructor: Wanda Armstrong, ESC Region 8, Child Nutrition Specialist
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. This course is 6 hours. |
Local Wellness Policy
Audience: CN Directors, CN Staff
Instructor: Kathy McBroom-Fox, ESC Region 3, Program Specialist
This course is intended to position School Food Authorities (SFAs) to meet the requirements of the Local Wellness Policy (LWP) through effective development, implementation and evaluation processes. **Participants need to bring their school/district's Local Wellness Policy and Triennial Assessment to the course or have a digital copy readily available for use during the course. This course is 3 hours. |
Meal Counting and Claiming System
Audience: CN Directors, Managers, Finance Team
Instructor: TBD
This course is designed to assist personnel in child nutrition programs to effectively establish and implement an effective counting and claiming systemm, acceptable meal collection procedures, quality assurance measures, financial responsibilities, and compliance. This course is 6 hours. |
Meal Pattern
Audience: CN Directors, Managers, Menu Planners
Instructor: Michelle Johnson, ESC Region 5, Child Nutrition Specialist
This class aims to teach operators of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) 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. This course is 6 hours. |
Menu Planning for Healthy School Meals
Audience: CN Directors, Managers, Menu Planners
Instructor: Diana McGregor, ESC Region 8, Child Nutrition Specialist
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. This course is 3 hours. |
NSLP/SBP Smart Snacks
Audience: CN Directors, Managers
Instructor: Bridgett Sinema-Tisdale, ESC Region 10, Consultant / NSLP/SSO / Operations
& Certification
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. This course is 3 hours. |
Frontline (1.0) (English)
Audience: CN Staff
Instructor: Dameon Eaton, ESC Region 8, Child Nutrition Specialist
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. This course is 6 hours. |
Frontline (1.0) (Spanish): Curso para especialistas en nutricion escolar de atencion al publico: funciones y responsabilidades 1.0
Audience: CN Staff
Instructor: Ivonne Mendoza, ESC Region 19, Child Nutrition Program Specialist
Este curso integral facilitara una descripcion general de la finalidad y del alcance de los programas de comidas escolares. Los participantes aprendaran la importancia de su funcion y obligaciones cotidianas que contribuyen a la obetncion de buenos resultados en general de las operaciones de servicios de alimentos conformes con las normas. Los participantes revisaran y evaluaran medidas de desempeno y competencias profesionales que demuenstren los conocimientos y las destrezas necesarias que contribuyan con operaciones de servicios de alimentos conformes con las normas. Este curso tiene una duración de 6 horas. |
SN Frontline Specialist (2.0) (English)
Audience: CN Staff
Instructor: Dameon Eaton, ESC Region 8, Child Nutrition Specialist
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. This course is 6 hours. |
SN Frontline Specialist (2.0) (Spanish): Curso para especialistas en nutricion escolar de atencion al publico: funciones y responsabilidades 2.0
Audience: CN Staff
Instructor: Ivonne Mendoza, ESC Region 19, Child Nutrition Program Specialist
El curso School Nutrition Frontline Specialist 2.0, desarrollado en colaboración con el equipo de capacitación de TDA Food & Nutrition y con el aporte de más de 15 directores de nutrición infantil en todo Texas, aborda temas clave para los especialistas de primera línea en nutrición escolar.
Las Normas Profesionales del USDA exigen que el personal no directivo que trabaja 20 horas o más a la semana complete al menos 6 horas de formación continua relevante al año. Este curso ofrece las horas requeridas en áreas esenciales para los especialistas de primera línea, incluyendo matemáticas de cocina, registros de producción de alimentos, reconocimiento de comidas reembolsables, solicitud de comidas, seguridad en la cocina, saneamiento, dietas especiales y comunicación efectiva.Basado en el curso básico de Especialista de Primera Línea en Nutrición Escolar 1.0, este programa integral profundiza en las funciones y responsabilidades del personal de primera línea. Se anima a los nuevos especialistas de primera línea a completar el curso introductorio 1.0 antes de avanzar al curso 2.0. Este curso tiene una duración de 6 horas. |
USDA Foods for Schools: Ordering for Success Training Program (Including WBSCM)
Audience: CN Directors, Managers
Instructor: Sarah Carr, ESC Region 4, Child Nutrition Program Specialist
Includes: Fundamentals, DoD Fresh Program, Forecasting, Entitlement, Requisitions, USDA Foods Usage, WBSCM Receipting. This course is 6 hours. |
Verification
Audience: CN Directors, Managers, CN Staff Responsible for Verification
Instructor: Bridgett Sinema-Tisdale, ESC Region 10, Consultant / NSLP/SSO / Operations & Certification
This class will help School Food Authorities (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. This course is 3 hours. |
