Training Suggestions for Menu Planners - Indiana ? Training Suggestions for Menu Planners Indiana

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Training Suggestions for Menu Planners Indiana Department of Educations (IDOE) Crediting Website - http://www.doe.in.gov/nutrition/crediting Courses: 1. Product Formulation Statement Webinar 2. Standardized Recipe Webinar 3. Food Buying Guide 4. Whole Grain Chart IDOE Training Website - https://www.doe.in.gov/nutrition/school-nutrition-program-trainings Indianas No Time to Train Lesson Plans - https://www.doe.in.gov/nutrition/indiana-no-time-train-lesson-plans Courses: 1. Fruit Preparation Lesson Plan 2. Vegetable Preparation Lesson Plan 3. Weights and Measures Lesson Plan 4. Equipment How-Tos Indiana School Nutrition Association - https://www.indianasna.org/ Institute of Child Nutrition - https://theicn.docebosaas.com/learn Courses: 1. CT1-6 Culinary Lessons 2. Focus on the Customer 3. Food Safety in Schools 4. Inventory Management Controlling Cost 5. Managing Food Allergies 6. Marketing your School Nutrition Program 7. Meal Patterns 8. Portion Control 9. Recipe Adjustments 10. Weights and Measures inTEAM - https://e-inteam.blackboard.com/ (You will need your FSDs username/password only one username/password per School Corporation.) Courses: 1. Crediting Foods 2. Food Production Record 3. IDOE Coffee Break Webinars 4. Nutritional Quality and Meal Pattern for Menu Planners 5. Weights vs. Volume USDA Professional Standards Website - https://professionalstandards.fns.usda.gov/content/find-training Specific Training topics to look into: 1. Communication/Marketing Program Promotion, Customer Service, Communication Skills http://www.doe.in.gov/nutrition/creditinghttps://www.doe.in.gov/nutrition/school-nutrition-program-trainingshttps://www.doe.in.gov/nutrition/school-nutrition-program-trainingshttps://www.doe.in.gov/nutrition/indiana-no-time-train-lesson-planshttps://www.indianasna.org/https://theicn.docebosaas.com/learnhttps://e-inteam.blackboard.com/https://professionalstandards.fns.usda.gov/content/find-training2. Nutrition - Menu Planning (Nutrition Requirements, Standardized Recipes, Menu Analysis, USDA Foods) 3. Operations Cashier and Point of Service (Reimbursable Meals, POS Financial Responsibility, Free or Reduced Identification) 4. Operations - Food Production (Food Production Records, Culinary Skills, Use and Care of Equipment, CN Labeling and Crediting) 5. Operations Food Safety and HACCP 6. Operations Receiving and Storage (Inventory Management, Receiving and Storage, Hold and Recall) 7. Operations Serving Food (Portion Sizes/Special Diets, Offer vs. Serve, Food Quality) Additional Resources: 6 Cent Certification Worksheets (use these to ensure weekly menus are compliant) - https://www.doe.in.gov/nutrition/6-cents-certification IDOE School Nutrition Program Manual - https://www.doe.in.gov/nutrition/school-nutrition-program-manual USDA Meal Pattern - https://www.doe.in.gov/sites/default/files/nutrition/copy-5-day-meal-pattern-lunch.pdf Various cycle menus https://www.doe.in.gov/nutrition/meal-pattern-tools https://www.doe.in.gov/nutrition/6-cents-certificationhttps://www.doe.in.gov/nutrition/school-nutrition-program-manualhttps://www.doe.in.gov/nutrition/school-nutrition-program-manualhttps://www.doe.in.gov/sites/default/files/nutrition/copy-5-day-meal-pattern-lunch.pdfhttps://www.doe.in.gov/sites/default/files/nutrition/copy-5-day-meal-pattern-lunch.pdfhttps://www.doe.in.gov/nutrition/meal-pattern-tools

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