Child Nutrition Summer Workshop 2026

7:30 AM-4:30 PM / 8 Hours

8 AM-3:30 PM / 6 Hours

Audience: CN Directors, Managers, 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.

Instructor: Chris Knorr ESC Region 4, Child Nutrition Coordinator

This course was developed with the collaboration of the TDA Food & Nutrition Training Team and input from 19 Child Nutrition Directors across Texas. Participants will learn to identify components of an effective procurement system, apply various tools for appropriate purchasing methods, including forecasting and cost analysis, and identify strategies to oversee contracts for compliance. Application activities throughout the course will provide practical, hands-on experience in real-world scenarios. This course is 6 hours.

Audience: CN Directors, Managers, SN Professional Employees
Instructor: Jennifer Angell, ESC Region 12, Child Nutrition Specialist/Coordinator

This course provides participants with the foundational culinary math and measurement skills essential for success in school nutrition programs. Through four targeted lessons, learners build confidence in applying mathematical concepts, converting recipes, and calculating food costs to support efficient and accurate food service operations. This course is 6 hours.

Audience: SN Professional Employees
Instructor: Dianet Lopez ESC Region 13, Child Nutrition CACFP Specialist

In this hands-on session, learners will master essential cashiering skills through interactive role plays and real-world scenarios while learning core responsibilities that will prepare them for success. This course is 3 hours.

Audience: CN Directors, Managers, SN PEs Responsible for Eligibility Determination
Instructor: Michelle Pekar-Johnson, ESC 5, Child Nutrition Director

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.

Audience: CN Manager, SN Professional Employees
Instructor: Dameon Eaton, ESC Region 8, Child Nutrition Specialist

In this session, participants will receive actionable meal-appeal tips and targeted marketing pointers to increase school meal participation. This course is 1 hour.

Audience: CN Directors, Managers, Finance Team
Instructor: Jennifer Monaco, ESC 13, Child Nutrition Specialist

This training will 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, delivered in 2 segments (9-11 AM and 12:30-2:30 PM).

Audience: CN Directors, Managers, Menu Planners
Instructor: Marlene Herrera, ESC Region 4, Program Specialist – CN and CACFP

This course equips school nutrition staff with the knowledge and practical skills needed to identify allergens, prevent cross‑contact, and confidently respond to allergy‑related situations. This course is 3 hours.

Audience: CN Directors, Managers, Menu Planners, SN Professional Employees
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.

Seguridad de alimentos en las escuelas
Audience: CN Directors, SN Professional Employees
Instructor: TBD, Institute of Child Nutrition (ICN)

The Food Safety in Schools training provides school nutrition professionals with the essential knowledge and skills needed to maintain a safe food environment for students and staff. Throughout this training, participants explore the core principles of food safety, why these practices are critical in school nutrition programs, and how to create and sustain a food‑safe facility. This course is 8 hours and will be delivered in Spanish.

Audience: CN Directors, Managers
Instructor: Kayla Earnshaw, ESC Region 12, Child Nutrition Specialist

This training will provide child nutrition professionals with a better understanding of inventory management and the importance of keeping accurate inventory records. It will demonstrate how effective inventory control begins with menu planning and recipe development. It will introduce the tools needed to implement good inventory management and ensure traceability. This course is 4 hours, delivered in 2 segments (9-11 AM and 12:30-2:30 PM).

Audience: CN Directors, Managers, Menu Planners
Instructor: Jocelyn Karbo , ESC Region 11, Child Nutrition Coordinator

This course aims to teach operators of the National School Lunch Program (NSLP), School Breakfast Program (SBP), and Afterschool Care Program (ASCP) basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs, including offer vs. serve requirements and reimbursable meals. The information presented covers Sections 7, 8, 9, and 10 of the Administrator’s Reference Manual (ARM). This course is 6 hours.

Audience: CN Manager, SN Professional Employees
Instructor: Dameon Eaton, ESC Region 8, Child Nutrition Specialist

Learn key strategies for navigating the onsite portion of the Administrative Review (AR). Frontline kitchen staff will learn what to expect, how to engage with the reviewer, and the critical elements that will be assessed in the kitchen. This course is 1 hour.

Audience: SN Professional Employees
Instructor: Kenia Cipriano, ESC Region 1, Specialist–Food & Nutrition

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.

Audience: SN Professional Employees
Instructor: Gracie Arreola, ESC Region 13, 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 and will be delivered in Spanish.

Audience: SN Professional Employees
Instructor: Lisa Gentry, ESC Region 13, Child Nutrition Specialist

The School Nutrition Frontline Specialist 2.0 course, developed in collaboration with the TDA Food & Nutrition’s Training Team and input from over 15 Child Nutrition Directors across Texas, addresses key topics for school nutrition frontline specialists. USDA’s Professional Standards require that non-managerial staff working 20 hours or more per week complete at least 6 hours of relevant continuing education annually. This course offers the required hours in essential areas for frontline specialists, including kitchen math, records for food production, recognizing reimbursable meals, meal appeal, kitchen safety, sanitation, special diets, and effective communication. Building on the foundational School Nutrition Frontline Specialist 1.0 course, this comprehensive program delves deeper into the roles and responsibilities of frontline staff. New front-line specialists are encouraged to complete the 1.0 introductory course before advancing to the 2.0 course. This course is 6 hours.

Audience: SN Professional Employees
Instructor: Kenia Cipriano, ESC Region 1, Specialist–Food & Nutrition

The School Nutrition Frontline Specialist 2.0 course, developed in collaboration with the TDA Food & Nutrition’s Training Team and input from over 15 Child Nutrition Directors across Texas, addresses key topics for school nutrition frontline specialists. USDA’s Professional Standards require that non-managerial staff working 20 hours or more per week complete at least 6 hours of relevant continuing education annually. This course offers the required hours in essential areas for frontline specialists, including kitchen math, records for food production, recognizing reimbursable meals, meal appeal, kitchen safety, sanitation, special diets, and effective communication. Building on the foundational School Nutrition Frontline Specialist 1.0 course, this comprehensive program delves deeper into the roles and responsibilities of frontline staff. New front-line specialists are encouraged to complete the 1.0 introductory course before advancing to the 2.0 course. This course is 6 hours and will be delivered in Spanish.

Audience: SN Professional Employees
Instructor: Dameon Eaton, ESC Region 8, Child Nutrition Specialist

This interactive session will offer the latest communication techniques to enhance customer service. Participants will focus on how to use “STEW” and positive redirection to ensure students select a reimbursable meal. This session will include real-life scenarios and group discussions. This course is 1 hour.