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Course Description

The Orientation for New School Nutrition Administrators and Supervisors workshop provides School Nutrition Program operators valuable information about the Federal school meal programs and your responsibilities as a new administrator. You will explore information about the meal patterns and offer vs. serve provision, Smart Snacks, competitive foods rules, annual School Food Authority (SFA) agreement, basic food safety, accountability and meal counting/claiming, professional standards, personnel administration and staff development, food production and operations management, and other topics. This face-to-face workshop supplements webinar and policy update information provided on other topics such as introduction and overview of federal school meal programs regulations, free and reduced-price meal eligibility guidance, verification process, and civil rights.
See specific content information below in the "Attend and You Will Learn" section.

Why You Should Attend

This session will provide valuable information about the Federal meal programs and your related administrative responsibilities, and supplements information provided in webinars and other workshops.

Who Should Attend

New school nutrition administrators/directors and supervisors employed in these positions for two to three years or less.

Attend and You Will Receive

Upon successful completion of this course, you will receive a certificate of completion from NC State University.

 

Attend and You Will Learn / Expected Outcome

Attend And You Will Learn

•    Explore Annual Agreement Renewal Procedures
•    Investigate the School Nutrition Technology System
•    Recognize the meal patterns and offer vs. serve requirements
•    Examine the Smart Snacks in Schools Rule
•    Review requirements for Nutritional Analysis Submission
•    Explore the characteristics of standardized recipes and how to use recipes and the Food Buying Guide effectively
•    Identify requirements for a daily production record
•    Recognize acceptable meal counting and cash handling practices
•    Review Basic Food Safety Program Requirements
•    Summarize requirements for Students with Unique Mealtime Needs
•    Recognize allowable procurement practices
•    Obtain resources for success
•    Examine Competitive Foods Rules in NC
•    Identify Professional Standards requirements
•    Examine effective methods of controlling food costs
•    Appraise effective strategies for being a successful administrator

Notes / Additional Information

This course will provide 17 contact hours of continuing education credit for professional development in the learning code 3000 Administration.

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