Session ID: 101068
Meal Appeal
Date/Time: Tuesday, June 11, 2024 8:00 AM - 11:00 AM
Seats Filled: 21 / 100
Location:Education Service Center Region 20, Maple Mesquite Rooms
Important Breakout Information:
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.
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Session ID: 101072
Computer Skills
Date/Time: Tuesday, June 11, 2024 8:00 AM - 11:00 AM
Seats Filled: 10 / 30
Location:Education Service Center Region 20, Cottonwood Lab
Important Breakout Information:
Participants will learn fundamental elements of using a computer as it pertains to their job, as well Microsoft Excel and the TX-UNPS database
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Session ID: 101085
Excess Net Cash Resources and How to Complete and Submit the Spend Down Plan
Date/Time: Tuesday, June 11, 2024 8:00 AM - 11:00 AM
Seats Filled: 4 / 40
Location:Education Service Center Region 20, Uvalde Room
Important Breakout Information:
Implementing an array of internal controls is vital when managing a nonprofit school food service account. Learn the importance of maintaining net cash resources within a nonprofit program such as the National School Lunch Program and School Breakfast Program and how to take steps to resolve excess net cash resources. This course walks through the Excess Net Cash Resources Spend Down Plan template and how to avoid common errors with developing and submitting a plan to the State Agency for approval.
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Session ID: 101088
Food Allergies for School Nutrition Managers and Staff / Accomodating Special Dietary Needs
Date/Time: Tuesday, June 11, 2024 8:00 AM - 11:00 AM
Seats Filled: 13 / 50
Location:Education Service Center Region 20, Oak Room
Important Breakout Information:
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.
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Session ID: 101092
Local Wellness Policy
Date/Time: Tuesday, June 11, 2024 8:00 AM - 11:00 AM
Seats Filled: 3 / 30
Location:Education Service Center Region 20, Bandera Room
Important Breakout Information:
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.**
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Session ID: 101097
Menu Planning for Healthy School Meals
Date/Time: Tuesday, June 11, 2024 8:00 AM - 11:00 AM
Seats Filled: 2 / 30
Location:Education Service Center Region 20, Kendall Room
Important Breakout Information:
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.
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Session ID: 101100
NSLP/SBP Smart Snacks
Date/Time: Tuesday, June 11, 2024 8:00 AM - 11:00 AM
Seats Filled: 0 / 26
Location:Education Service Center Region 20, Frio Room
Important Breakout Information:
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.
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Session ID: 101137
Food Production Records (Breakfast, Lunch, Snack)
Date/Time: Tuesday, June 11, 2024 8:00 AM - 3:30 PM
Seats Filled: 19 / 80
Location:Education Service Center Region 20, LaSalle Medina Rooms
Important Breakout Information:
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.
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Session ID: 101138
Fundamentals of USDA Foods for Schools, RA 001 Entitlement, RA 002 Menu Planning, RA 003 Forecasting, DoD FFVP
Date/Time: Tuesday, June 11, 2024 8:00 AM - 3:30 PM
Seats Filled: 2 / 20
Location:Education Service Center Region 20, Wilson Room
Important Breakout Information:
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
Receipting (for Direct Ship RAs only)
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Session ID: 101142
Meal Counting & Claiming System
Date/Time: Tuesday, June 11, 2024 8:00 AM - 3:30 PM
Seats Filled: 4 / 100
Location:Education Service Center Region 20, Laurel Magnolia Rooms
Important Breakout Information:
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.
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Session ID: 101145
Meal Pattern (Breakfast, Lunch, Snack for Pre-K, K-5, 6-8, 9-12)
Date/Time: Tuesday, June 11, 2024 8:00 AM - 3:30 PM
Seats Filled: 18 / 80
Location:Education Service Center Region 20, Maverick Real Rooms
Important Breakout Information:
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.
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Session ID: 101147
The Administrative Review (AR) and Procurement Review (PR) Process
Date/Time: Tuesday, June 11, 2024 8:00 AM - 3:30 PM
Seats Filled: 7 / 45
Location:Education Service Center Region 20, Hickory Room
Important Breakout Information:
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.
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Session ID: 101148
Procurement of Foods: Cooperative Purchasing Group
Date/Time: Tuesday, June 11, 2024 8:00 AM - 3:30 PM
Seats Filled: 0 / 45
Location:Education Service Center Region 20, Pecan Room
Important Breakout Information:
Cooperative purchasing groups are entities formed through an agreement between school food authorities (SFAs) and may include Child Nutrition Programs (CNPs) State agencies to increase purchasing power. This agreement between Program operators is not a method of procurement, rather an agreement to competitively procure goods and services.
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Session ID: 101149
Frontline Staff Training
Date/Time: Tuesday, June 11, 2024 8:00 AM - 3:30 PM
Seats Filled: 14 / 70
Location:Education Service Center Region 20, Riverwalk La Villita Rooms
Important Breakout Information:
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.
Course Objectives:
Understand the history and purpose of the school meals program.
Explore who school nutrition staff are responsible to, why, and how compliance is documented through job performance.
Identify performance measures that demonstrate knowledge and skills that contribute to a compliant food service program.
Evaluate professional competencies, knowledge, and skills to establish goals for success.
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