escWorks

Enhance your understanding of school nutrition with our comprehensive course on meal appeal. Dive deep into the principles of behavioral economics, the Smarter Lunchrooms Movement, and practical strategies to optimize the dining experience for students. Learn how to effectively implement grab-and-go options, self-serve bars, and optimize cafeteria flow. By the end of this training, you'll be equipped with the knowledge and tools to elevate the quality and appeal of school meals, ensuring a healthier and more enjoyable dining experience for all students.

This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including how to fill out 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 class will be translated into Spanish / Esta clase sera traducia al espanol.

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 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 meal offered in the NSLP and SBP, as well as learn required processes for verifying students' eligibility to stay compliant.

Understand how meals are reimbursed under CEP, Understand the CEP Reporting and Election Process. Understand financial and administrative implications of CEP. Understand the Record Keeping Requirements. 

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 class will be translated into Spanish / Esta clase será traducida al español.

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. 

Understand how meals are reimbursed under CEP, Understand the CEP Reporting and Election Process. Understand financial and administrative implications of CEP. Understand the Record Keeping Requirements.

Join us for an in-depth look at the Verification process for the School Nutrition Program. The session will include information on verification timeline requirements, determining sample size, required household notifications, acceptable documentation and determinations, and a review of the required Verification Report. Participants will get hands-on practice of each step of the Verification process and leave ready to complete this task at the district.