After School Snack Service vs At-Risk After School Meals Program

Instructor:  Jamie Curley and Becca Cochran

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Do you currently offer after school snack or supper in your programs? If not, here is the chance to learn about the different opportunities to offer meals and snacks to children after the school day has ended. Join this session to learn about NSLP After School Snack Service and CACFP At-Risk Afterschool Meals Program. We will discuss the requirements of each program and perform a comparison.

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Limit:  20

Credit:  2.25 Continuing Education Credits

Day/Date:  Thursday, August 15 (1:15 pm ~ 3:45 pm)

Registration Fee: $9

Are You Ready? Feeding Kids and Your Community During a Disaster

Instructor:  Rosie Krueger

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Did you know that your child nutrition programs could help feed children, families, adults, and first-responders during a disaster? Did you know that USDA and FEMA will reimburse or refund you for foods and resources that you use during disaster feeding? Did you know that you could feed your students after a house fire, during a snow-day, or during a strike, and receive federal assistance for those meals? We’ll cover all of these scenarios and more! In this class, we will discuss the resources available to you to help cover the costs of providing emergency feeding in a disaster, how to prepare a commercial kitchen for these scenarios, and how to become part of your community’s disaster response plan. This class is relevant to a wide audience – including NSLP food service managers, SFSP sponsors, childcare center managers, school administrators, school homeless liaisons, and others in the school community who are interested in feeding their community members in emergency situations.

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Limit:  20

Credit:  2.25 Continuing Education Credits

Day/Date:  Tuesday, August 13 (1:15 pm ~ 3:45 pm)

Registration Fee: $9

Baking with Whole-Grains

Instructor:  Rebecca Cochran

Serving whole grain-rich items is a requirement in SBP, NSLP and CACFP. Many operators would like to continue baking from scratch but have a difficult time making whole grain-rich items that are still palatable. Join this session to learn how to make tasty products using whole-grains!

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Limit:  15

Credit:  3.75 Continuing Education Credits

Day/Date:  Friday, August 16 (8:30 am ~ 12:30 pm) 

Registration Fee: $9

Basic Computer Skills

Instructor:  KnowledgeWave

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Limit:  20

Credit:  2.25 Continuing Education Credits

Day/Date:  Tuesday, August 13 (1:15 pm ~ 3:45 pm)

Registration Fee: $9

Civil Rights in Child Nutrition Programs

Instructor:  Jamie Curley

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This session will count as the required annual Civil Rights training. At the end of this presentation you will be able to:

• Implement correct Civil Rights procedures

• Provide reasonable modifications to accommodate disabilities

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Limit:  20

Credit:  3.75 Continuing Education Credits

Day/Date:  Thursday, August 15 (8:30 am ~ 12:30 pm) OR Friday, August 16 (8:30 am ~ 12:30 pm) 

Registration Fee: $9

Demystifying Whole-Grains in the CACFP

Instructor:  Rebecca Cochran

Are you struggling to find whole grain-rich items to offer each day? Then this is the class for you! Join this session to learn different ways on how to identify whole grain-rich items that must be served at least once per day. We will also discuss how to serve grains using ounce equivalents to ensure your program is meeting the requirements.

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Limit:  20

Credit:  2.25 Continuing Education Credits

Day/Date:  Friday, August 16 (1:15 am ~ 3:45 pm) 

Registration Fee: $9

Excel Basics

Instructor:  KnowledgeWave

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This course is designed to acquaint users with Microsoft Excel concepts and functionality. Students will learn how to navigate the interface, create a spreadsheet, use formulas and format worksheets. Ultimately, students will possess the skills to put Microsoft’s powerful analytical application to work for them. 

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Limit:  20

Credit:  3.75 Continuing Education Credits

Day/Date:  Thursday, August 15 (8:30 am ~ 12:30 pm)

Registration Fee: $9

Excellence in Customer Service

Instructor:  KnowledgeWave

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In this half-day session, attendees will learn the fundamentals of providing excellent customer service and how to resolve stressful customer service situations. 

Limit:  20

Credit:  3.75 Continuing Education Credits

Day/Date:  Tuesday, August 13 (8:30 am ~ 1:15 pm)

Registration Fee: $9

Food Safety on the Farm

Instructor:  Abbie Nelson and Laura LaVacca

Do you wonder how fruits and vegetables are produced on a farm and how to know if the produce is safe to use and prepare? Or what the safety protocols for livestock farms who are selling meat to the public could be? Join this very experiential workshop taking place on several farms in Addison County (produce farm, beef farm, and turkey farm ) where you will learn about farm food safety, learn about farm safety in action and discuss local purchasing of these products.

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Limit:  20

Credit:  6 Continuing Education Credits

Day/Date:  Monday, August 12 (8:30 am ~ 3:45 pm) 

Registration Fee: $18

Getting to Know the Food Buying Guide

Instructor:  Becca Cochran

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The Food Buying Guide has recently gone digital and has many new resources to use in your child nutrition programs. Join this hands on session for a chance to navigate the new food buying guide and learn about all the cool new features.

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Limit:  15

Credit:  2.25 Continuing Education Credits

Day/Date:  Wednesday, August 14 (1:15 pm ~ 3:45 pm)

Registration Fee: $9

Google Sheet Basics

Instructor:  KnowledgeWave

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TBD 

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Limit:  20

Credit:  2.25 Continuing Education Credits

Day/Date:  Thursday, August 15 (1:15 pm ~ 3:45 pm)

Registration Fee: $9

Knife Skills and Cooking Fundamentals

Instructor:  Jim Birmingham

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This workshop is intended for food service staff who are new to school food or veteran staff members looking to improve their techniques.  We will begin with a hands on knife skills workshop where we will discuss knife safety, sharpening, and practice some classic knife cuts.  We will then have a lesson and discussion about fundamental cooking techniques, focusing on how to adapt recipes to the equipment limitations we often find in a school kitchen.  The information and skills presented will ease the burden of food production, increasing efficiency and quality at the same time.  

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Limit:  12

Credit:  3.75 Continuing Education Credits

Day/Date:  Wednesday, August 14 (8:30 am ~ 12:30 pm)

Registration Fee: $9

Leadership Through Communication

Instructor:  Anore Horton

In this hands-on workshop, you will identify your own communication strengths and challenges, understand the relationship between communication and effective leadership, and learn a couple of effective communication strategies for empowering your team to fulfill your goals.  Come prepared to work on a real-life leadership challenge you are facing!  This workshop is designed for anyone who leads a team--large or small.  School administrators; school nutrition program team leads, managers, directors; childcare/early learning providers all welcome!

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Limit:  20

Credit:  2.25 Continuing Education Credits

Day/Date:  Friday, August 16 (1:15 pm ~ 3:45 pm) 

Registration Fee: $9

Preparing and Cooking Nutrient Dense Foods with Skill and Heart!

Instructor:  Abbie Nelson and Jim McCarthy

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In this workshop we will try different cooking techniques, learn about vitamins and health, nutrient dense and local foods and cook with them while challenging your assumptions and pleasing your palate.

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Limit:  20

Credit:  3.75 Continuing Education Credits

Day/Date:  Tuesday, August 13 (8:30 am ~ 12:30 pm) 

Registration Fee: $9

Produce Safety in the Kitchen

Instructor:  Abbie Nelson and Laura LaVacca

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Once food safety on the farm has been taken care of, produce safety from the loading dock to the service line to storage is very important. Fun videos and handouts will be reviewed to discuss safe produce handling. Using these techniques, we will prepare some local produce for a taste test as well!

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Limit:  20

Credit:  2.25 Continuing Education Credits

Day/Date:  Tuesday, August 13 (1:15 pm ~ 3:45 pm)

Registration Fee: $9

Sensational Snacks

Instructor:  Anastasia Tsekeris

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Are you feeling like the snacks you serve each day are getting repetitive? Join this session to learn about how to serve a variety of snacks and get some hands on cooking experience and recipes to bring back to your program.

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Limit:  10

Credit:  3.75 Continuing Education Credits

Day/Date:  Thursday, August 15 (8:30 am ~ 12:30 pm)

Registration Fee: $9

ServSafe Food Protection Manager Class and Certification Exam

Instructor:  TBA

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This comprehensive food safety training, created by the National Restaurant Association, covers all aspects of serving food safely to reduce the risks of foodborne illness.  At the end of the class, participants will take the ServSafe Manager certification exam.  Passing this exam earns participants ServSafe Manager’s certification, a 5-year credential which is nationally recognized across the food service industry.  The registration fee for this class includes one copy of the ServSafe Manager book, and the exam fee. This class is offered three times.

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Limit:  20

Credit:  6 Continuing Education Credits

Day/Date:  Monday, August 12 (8:30 am ~ 3:45 pm), Thursday, August 15 (8:30 am ~ 3:45 pm) OR Friday, August 16 (8:30 am ~ 3:45 pm) Note: If additional time is needed for the test this class may run later than 3:45

Registration Fee: FREE- Note: Child Nutrition Programs has recieved a grant to cover the full cost of this training for all attendees.