Training for Child Nutrition Workers
Whether it is a one day workshop or a district level service, we can help with any of your professional development needs!
HACCP - (Hazard Analysis Critical Control Point)
This training is a one-day on-site training which includes a complete analysis of your operation and the information needed to prepare your HACCP plan. We can write your plan after being on-site or we can leave the information for you to write. Training is designed for the all child nutrition workers with emphasis for the Child Nutrition Director in writing or improving the HACCP plan.
Merchandizing
This is a half-day training designed to make your cafeteria more appealing to the students to increase participation in the meal program and help students make better choices. This training is designed for the child nutrition workers and the director.
Purchasing
This is a two day training designed to include federal and state requirements. This training includes insight into specifications to purchase equipment and food. Also included is instruction on writing RFPs for the services needed to operate the program. This training is designed primarily for Child Nutrition Director or office personnel.
Cost Analysis
This is a one-day training designed to teach the principles of budget management and cost effective operations. Analysis includes food, personnel, food production supplies, administrative overhead. This includes spread sheet preparation to analyze the cost effectiveness of each cafeteria. This training is designed primarily for Child Nutrition Directors.
Developing Great Menus
This is half-day training that includes how to develop a great menu that will meet guideline and please students and staff while staying within your budget. Also included in this half-day training is the School Meals Initiative (SMI). This training is designed primarily for Child Nutrition Directors.
Teacher Education
This is half-day training designed to give teachers insight into providing nutrition education to their students in the daily classroom. Teachers will learn how to make nutrition education fun for students while teaching them how to make healthy choices. This training is designed for teachers and teacher assistants and for managers on how to help with nutrition education in the classroom.
Quantity Food Preparation
This is half day training designed to help your staff follow the guidelines for good quantity food preparation. This reinforces the principles of just in time cooking and portion control. This training is designed for child nutrition staff and managers.
Manager Training
This is two days of training designed to be delivered in the context of a retreat for management personnel. It will revitalize the staff and give them new insights into preparing meals and serving your students and faculty. Included is: leadership skills, management styles, handling disciplinary action, production schedules, planning and forecasting meals. Also included is a review of the food buying guide and how to use it as a tool to quickly and efficiently calculate the amount of food needed. This training is designed for managers and assistant managers.
For more information or to request a topic not listed here, contact Dr. Gayla Hodges at GHodges@EducationResources-LLC.com. Phone: Office: 662-963-0496 Mobile: 662-397-7544.