We’re excited to invite you to join us at our annual Summer Workshop! Registration is now open.
This workshop is an opportunity to explore professional development that promotes the continuous improvement of child nutrition programs. Use this opportunity to gain innovative ideas to promote program compliance and network with peers and leaders who can provide support and expertise as you navigate the intricate details of school nutrition programs. We would like to extend our sincere thanks to each one of you for helping make this Summer Workshop a HUGE SUCCESS!
Click on the tabs above to view the classes by day and to register.
Daily Schedule
7:00 AM-8:00 AM | Breakfast |
| 8:00 AM-11:00 AM | Morning Classes |
| 11:00 AM-12:30 PM | Lunch |
| 12:30 PM-3:30 PM | Afternoon Classes |
Pricing
3-Hour Class: $10
AM Class: Includes breakfast
PM Class: Includes lunch
6-Hour Class: $20
Includes breakfast and lunch for one day
*This price includes 5-Hour USDA Foods Class.
12-Hour Class: $40
Includes breakfast and lunch for two days
18-Hour Class: $60
Includes breakfast and lunch for three days
Registration with E-Campus
You will need your username and E-Campus password to register. If you do not have an E-Campus account, you will need to create one.
Registration is required prior to the event. There will not be an opportunity to register on-site. If you have questions about your online registration, login, or password, please contact ESC Region 13 Staff Development at questions@esc13.net.
Cancellations
Cancellations must be made by e-mailing childnutrition@esc13.txed.net no later than June 1, 2024 to avoid charges.
Registrants who are absent without cancellation by June 1, 2024 will be billed on the invoice.
This product was funded by USDA. This institution is an equal opportunity provider.
Instructions: To register for a class, click on the first chart to view options by day,
or choose a link in the second chart to view by specific class time.
Register-by-Day View:
| All Classes | Wed., 6/19, AM Classes | Thurs., 6/20, AM Classes |
| Multi-Day Classes | Wed., 6/19, PM Classes | Thurs., 6/20, PM Classes |
| Tues., 6/18, Full-Day Class | Wed., 6/19, Full-Day Classes | Thurs., 6/20, Full-Day Classes |
Register-by-Class View:
| Class | Hour Commitment | Class Time Options |
|---|
| Eligibility & Verification Guidance | 12 hours | Tues.-Wed. Multi-Day |
| Food Allergies for School Nutrition Managers & Staff / Accommodating Special Dietary Needs | 3 hours | Wed. AM
Wed. PM
Thur. AM
Thur. PM |
| Food Production Records (Breakfast, Lunch, Snack) | 6 hours | Wed. Full-Day
Thur. Full-Day |
| Fundamentals of USDA Foods for Schools, RA001 Entitlement, RA002 Menu Planning, RA003 Forecasting, DoD FFVP | 5 hours | Wed. Full-Day
Thur. Full-Day |
| Local Wellness Policy | 3 hours
| Wed. AM
Wed. PM
Thur. AM
Thur. PM |
| Meal Counting & Claiming System | 6 hours | Wed. Full-Day
Thur. Full-Day |
| Meal Pattern (Breakfast, Lunch, Snack for Pre-K, K-5, 6-8 & 9-12) | 6 hours | Wed. Full-Day
Thur. Full-Day |
| Menu Planning for Healthy School Meals | 3 hours
| Wed. AM
Wed. PM
Thur. AM
Thur. PM |
| NSLP/SBP Smart Snacks | 3 hours | Wed. AM
Wed. PM
Thur. AM
Thur. PM |
| School Nutrition Front-Line/Specialist | 6 hours | Tues. Full-Day
Wed. Full-Day
Thurs. Full-Day |
| The Administrative Review (AR) and Procurement Review (PR) Process | 6 hours | Wed. Full-Day
Thur. Full-Day |
| Writing, Updating & Revising a HACCP-Based Safety Plan for Schools | 18 hours | Tues.-Thurs. Multi-Day |
Eligibility & Verification Guidance
This training will help CEs establish a foundation in policies and procedures to determine and document student eligibility to participate in the free and reduced price meals offered in the NSLP and SBP, as well as learn required processes for verifying students’ eligibility to stay compliant. This is a 12-hour course that takes place over two days with a morning and afternoon session each day. Participants must attend all sessions to receive credit. |
Food Allergies for School Nutrition Managers & Staff / Accommodating Special Dietary Needs
Food Allergies for School Nutrition Managers and Staff 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 course 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 is a 3-hour course. |
Food Production Records (Breakfast, Lunch, Snack)
This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including how to fill out a FPR, how to use meal documentation to support the FPR and how to use the FPR to improve forecasting, communication, organization and to demonstrate compliance. This is a 6-hour course includes both morning and afternoon sessions. Participants must attend both sessions to receive credit. |
Fundamentals of USDA Foods for Schools, RA001 Entitlement, RA002 Menu Planning, RA003 Forecasting, DoD FFVP
This course will provide fundamental knowledge in the areas of Entitlement, Menu Planning, Forecasting and DoD Fresh to allow for better use of entitlement funds in the new USDA Web Based Supply Chain Management (WBSCM) system. Which will be used to manage USDA Foods for the National School Lunch Program (NSLP) and Summer Food Service Program (SFSP) in the following areas: Ordering; Entitlement Management. This is a 5-hour course that takes place in a morning and afternoon session. Participants must attend both sessions to receive credit. |
Local Wellness Policy
This course is intended to position CEs to meet and exceed all the requirements of the Local Wellness Policy (LWP), while also supporting LEAs in tracking all updates and implementation efforts on an annual basis. They include a LWP template, a guide on the background and requirements for the LWP, an accompanying LWP checklist, and a Triennial Assessment Template to assist your local wellness committee with including all legislative requirements in the policy. **Participants need to bring their school/district’s LWP to the course, or have a digital copy readily available.** This is a 3-hour course. |
Meal Counting & Claiming System
This course is designed to assist personnel in child nutrition programs to effectively establish and implement an effective counting and claiming system, acceptable meal collection procedures, quality assurance measures, financial responsibilities, and compliance. This is a 6-hour course that takes place in a morning and afternoon session. Participants must attend both sessions to receive credit. |
Meal Pattern (Breakfast, Lunch, Snack for Pre-K, K-5, 6-8 & 9-12)
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. This is a 6-hour course that takes place in a morning and afternoon session. Participants must attend both sessions to receive credit. |
Menu Planning for Healthy School Meals
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. This is a 3-hour course. |
NSLP/SBP Smart Snacks
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 is a 3-hour course. |
School Nutrition Front-Line/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 is a 6-hour course that takes place in a morning and afternoon session. Participants must attend both sessions to receive credit. |
The Administrative Review (AR) and Procurement Review (PR) Process
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 is a 6-hour course that takes place in a morning and afternoon session. Participants must attend both sessions to receive credit. |
Writing, Updating, & Revising a HACCP-Based Safety Plan for Schools
The purpose of a food safety plan is to ensure the food served to children in the Child Nutrition Programs is safe. By controlling hazards that may occur or may be introduced into foods, school nutrition employees can safeguard food. An effective food safety program will help control food safety hazards that might occur during all points in foodservice. This is an 18 hour course that takes place over three days, with a morning and afternoon session each day. Participants must attend all six sessions to receive credit. |
