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Workshops and Training

National School Lunch Program Workshop Schedule
Summer Food Service Program Workshop Schedule
Professional Development for School Food Service
Directors and Supervisors Workshop
Additional Workshops

Professional Development for School Food Service

The established Vision Statement for the Florida Department of Education, Food and Nutrition Management (FDOE, FNM) is: "The Food and Nutrition Management is committed to facilitating quality nutrition programs that support the growth and development of Florida's children."

The Florida Department of Education, Food and Nutrition Management's mission is to provide effective Child Nutrition Programs to Florida students through a well-trained food service staff. Therefore, FNM has created a Professional Development Program to assist in accomplishing this mission.

In the 2008-2009 and 2009-2010 school year the Florida Department of Education (FDOE), Food and Nutrition Management will sponsor several Professional Development Trainings in addition to basic School Nutrition Workshops.

What are the Professional Development workshops and who should attend?

Professional Development workshops are intended to enhance the program integrity in the schools and the well-being of Florida students. The workshops are geared towards food service directors, supervisors, managers, and any food service staff interested inhancing their professional skills should attend. Please review the Professional Development Workshop descriptions to determine which trainings you and/or your staff should attend.

Professional Development Descriptions

ServSafe®

ServSafe® Instruction and Assessment

ServSafe® is a two-day comprehensive food safety education and training program developed by the Educational Foundation of the National Restaurant Association that is widely recognized by many state and local jurisdictions. The program combines thorough training in all areas of food safety. The ServSafe® certificate verifies that an individual has successfully passed the ServSafe® Food Protection Manager Certification Examination.

The course consists of a day and a half of instruction and review. The second half of day 2 is devoted to the assessment/exam.

ServSafe® Recertification
ServSafe® Recertification is a one-day workshop designed for participants:
  • whose ServSafe® certification has expired or will expire in the near future; or
  • who would like to re-take the exam to improve their test score; or
  • with the necessary program knowledge and experience to pass the exam from the limited review.

The workshop consists of approximately 6 hours of review following with the ServSafe® exam. A score of 75% is required to pass the exam; a score of 90% or higher is a pre-requisite to qualify for ServSafe® Train the Trainer.

ServSafe® Train the Trainer
ServSafe® Train the Trainer is a trademark of the National Restaurant Association Educational Foundation. The one-day course instruction is available to those who have met the following requirements:
  • The participant must have scored a 90 or higher on the ServSafe® Assessment. A copy of a current certificate and the score must be submitted to FNM.
  • The participant must have completed a Food Safety/HACCP class. A copy of the Food Safety/HACCP certificate must also be provided.
  • The participant must complete and submit to FNM a training experience narrative.

Note: Final Registration is pending receipt and approval of the above information.

The program is designed to help food service directors and managers develop training skills to deliver food safety training courses to food service staff.

The course outline includes:

  • Characteristics of the Effective Trainer
  • Matching Teaching Styles to Learning Styles
  • Ten Skills for Training Effectiveness
  • ServSafe® Instructor Guide
  • Tools for Teaching the ServSafe® Program
  • Practicing new Skills through Teach-Backs
  • Take-Away Training Techniques

Participants will receive a copy of the Fourth Edition ServSafe® Essential Manual and the Instructor Deluxe CD-ROM.

Food Safety /HACCP

Food Safety/HACCP is a one-day course which will focus on safe food handling techniques and proper monitoring for food safety from the time edible items (fresh, frozen, and dry goods) are delivered, stored, prepared, and maintained prior service to the customer. Hazard Analysis of Critical Control Points (HACCP) focuses on the flow of food in the food safety process from delivery to service.

The course is also designed to assist sponsor representatives with reviewing and updating Standard Operating Procedures required with Food Safety Programs.

Fruits and Vegetables Galore

Fruits and Vegetables Galore is a one and a half day professional development program that educates managers and other frontline staff on creative techniques to get students excited about eating a variety of colorful fruits and vegetables daily. Resource material will be provided to all conference participants.

The program will cover:

  • Quality Produce for Quality Meals
  • Principals for Storing Produce
  • Preparing Fruits and Vegetable: Tricks of the Trade

Financial Management

Financial Management: A Course for School Food Service Directors identifies sound financial principles as the primary foundation for child nutrition programs. The objectives for food Service Directors taking this course include:
  • Recognize basic principles of accounting and how to apply those principles.
  • Recognize the process for budget development, justification, and implementation.
  • Recognize both allowable and unallowable costs per OMB Circular A-87.
  • Recognize all local, state, and federal requirements for maintaining accurate financial records in the School Nutrition Program
  • Recognize methods for technology application in financial management

Resource material will be provided to all participants.

Healthy Edge

Healthy Edge: Building Healthy School Meals is a professional development program that educates child nutrition professionals about many aspects of nutrition. The program helps professionals:
  • Satisfy program requirements outlined in USDA's School Meals Initiative for Healthy Children
  • Offer nutritious and appealing meals that satisfy the dietary needs and food preferences of children
  • Implement the best practices presented in Keys to Excellence in School Food and Nutrition Programs
  • Satisfy the nutrition education specialized training requirement of School Nutrition Association Certification

The course includes four modules of training:

  1. Nutrition
  2. Nutrition Education
  3. Preparing and Serving Healthy School Meals
  4. Building Partnerships and Marketing
Upon completion of this entire course, the student will receive a completion certificate which must be turned into the School Nutrition Association to receive 10 CEUs. If you have any questions about your continuing education units please contact the School Nutrition Association

Healthy Cuisine for Kids

The purpose of the 3-day Healthy Cuisine for Kids Seminar is to offer a training opportunity for school nutrition professionals to participate in a hands-on culinary experience that supports the Dietary Guidelines for Americans. The seminar models exemplary training in food preparation.

The Healthy Cuisine for Kids Seminar will:
  • Feature culinary demonstrations provided by a chef from the Culinary Institute of America (CIA).
  • Include use of alternate cooking methods, flavor enhancement, and presentation to promote the principles of optimum nutrition and taste.
  • Focus on healthful cooking techniques that reduce fat, sodium, and sugar.
  • Promote the use of vegetables, fruits, and grains in school meals.
  • Teach participants how to prepare recipes that appeal to students.

Upon completion of this entire course, the student will receive a completion certificate which must be turned into the School Nutrition Association to receive 20 CEUs. If you have any questions about your continuing education units please contact the School Nutrition Association.

Cost Control

Cost Control: Cost Control is a professional development program that educates child nutrition professionals how to manage costs and maintain a financially successful program.

The course includes ten modules of training:

  1. Introduction to Cost Control
  2. Understanding Profit and Lost Statements
  3. Revenue and Income
  4. Food Cost
  5. Reducing Food Cost
  6. Labor Cost
  7. Reducing Labor Cost
  8. Determining the Breakeven Point
  9. Budget
  10. Increasing Revenue

Upon completion of this entire course and passing all quizzes with a 70% or higher, the student will receive a completion certificate which must be turned into the School Nutrition Association to receive 10 CEUs. If you have any questions about your continuing education units please contact the School Nutrition Association.

CATCH (Coordinated Approach to Child Health) - Eat Smart School Nutrition Training

The School Food Service EAT SMART Program focus is on the coordinated aspect and ties in with the classroom and PE.
  • Food Purchasing
  • Menu Planning
  • Marketing
  • Incorporation into Nutrition Education

The day will include three and a half (3.5) – four (4) hours of dynamic and multi-dimensional exercises that provide the knowledge, skills, and tools to successfully implement and support the CATCH Program. In addition, the workshops will orient participants to the CATCH Program, blending a variety of interactive techniques that both teach and demonstrate strategies for effective implementation. Manuals for each participant will be provided.

**Note: Due to federal regulations, FDOE is not permitted to offer food or beverages. Please plan accordingly.

CATCH (Coordinated Approach to Child Health) – Implementation Training

Coordinated Approach to Child Health (CATCH) Implementation Training is an interactive, hands-on workshop which blends the knowledge and practical skills necessary to implement the CATCH Program. CATCH is a coordinated school health program that builds an alliance of parents, teachers, child nutrition personnel, school staff, and community partners to teach children and their families how to be healthy for a lifetime. Through a coordinated approach, CATCH helps schools, children, and families adopt healthy eating and physical activity behaviors.

As a result of this training, participants will:

  • Become familiar with the CATCH Program and all its components
  • Identify how CATCH can be used as a means to improve the health of children
  • Utilize effective implementation strategies and instructional best practices
  • Be able to commit to concrete actions which support program implementation

Grant Writing for Schools Seminar

Grant Writing for Schools Seminar is a one day seminar which will provide insight into writing a successful proposal. The content of the Grant Writing for Schools Seminar includes:

  • Grant Development
  • Grant Resources
  • Basic Grant Writing Techniques
  • Budget Development
  • Budget Management

All schools have goals for nutrition education and physical activity in their local school wellness policy. Grant development is a way of looking at your school, seeing an educational system, and imagining infinite possibilities for that system in funding these goals. The successful grant writer is one who understands that schools have a place in the world of philanthropy.