This 4-hour workshop is for childcare center directors, managers and cooks who participate in the Child and Adult Care Food Program (CACFP). The new 2005 Dietary Guidelines and My Pyramid for Kids will be highlighted with a focus on how these resources connect to the CACFP program requirements.
This annual training and update is for all independent centers. Independent centers are stand alone child care or adult day care centers that have an agreement with the state agency. Key staff must attend, such as directors and owners.
The annual training and update for all sponsoring organizations of Head Starts, child care centers, adult day care centers, and sponsoring organizations of non-profit and for-profit centers with more than one site or facility. Key staff should attend, such as directors, board members and business managers.
The annual training and update for all sponsoring organizations of family day care homes. All key staff should attend, such as directors, board members and business managers.
Review the 2005 Dietary Guidelines for Americans and learn tips and best practices for implementing the guidelines into the Child and Adult Care Food Program (CACFP).
This workshop, offered by the State Department of Education, Child Nutrition Programs (CNP) will focus on the 2005 Dietary Guidelines and My Pyramid. The workshop will contain part lecture and part hands on activities providing information that can be used in your personal life as well as your CNP programs.
This 4 hour training is designed for National School Lunch Program (NSLP) Directors, Supervisors, and Managers who want to build confidence in their job performance. The topics covered in this training relate to those staff members involved with applications.
Do you want to be recognized as an excellent school foodservice program, receive national and local recognition for your achievements, and receive an award that only one other school in Idaho has received? If yes, then you need to start preparing for the Challenge - the HealthierUS Challenge that is. Join Anji Baumann, Idaho’s only HealthierUS Challenge Award Winner, and Idaho CNP staff in reviewing each requirement of the Challenge on an individual basis. This workshop breaks down the Challenge requirements into simple goals that can be met by any school foodservice program. Anji shares her experience and tips for meeting each and every requirement to give schools throughout the state the skills and information needed to meet the HealthierUS Challenge.
This is a 4-hour, hands-on cooking class that will provide participants with the skills needed to differentiate between products that are whole grains and those that are misleading; and teach the skills and techniques needed to cook a variety of high quality whole grain products for students.
Guide for school food authorities to develop a School Food Safety Program based on the Process Approach to HACCP Principles. Implementation of a food safety program for the preparation and service of school meals served to children in any given school year.
Join the Idaho State Department of Education, Child Nutrition Program Section on the training of the new electronic Direct Certification process. Our new automated DC is being unveiled this week and replaces the traditional paper DC letter from Idaho Health and Welfare. Learn about the new developed software features and techniques that now allow your school district to download daily matches.
Focus on the Customer is the second portion of the Fruits and Vegetables Galore workshop and highlights ways to increase meal participation at your school. Learn how young children differ from older students and how to incorporate that knowledge into your cafeteria. Learn how to reach each student by focusing on their needs and improving their school nutrition environment.
Focus On The Customer trains school nutrition teams to focus on the customers' wants and needs to develop strategies for achieving satisfied customers and effective programs.
This training is desgined for districts on the Fresh Fruit and Vegetable program.
Attendess will be given the program rules and regulations in order to run an effective FFVP program. A new copy of the handbook will be provided.
Two part, hands-on workshop designed for foodservice supervisors and managers to encourage the serving and increase in consumption of fruits and vegetables in their schools.
Gold Standard Meals is a course for school kitchen managers, cooks, cashiers, etc. – the front line professionals who prepare and serve the food in Idaho schools. The course covers the major topics of the 2005 Dietary Guidelines for Americans and provides practical information on how to improve the quality of the foods and beverages offered in school meals.
Maximizing Your Menus provides school foodservice directors and managers the information needed to develop and improve the quality of nutrition in foods and beverages offered in school meals.
This 6 hour training by the state agency will go into detail about the Idaho Nutrition Standards and the SMI review.
The information is comprehensive and participants will work with their menus and make changes that reflect the New Standards. This training is important for all staff.
Both Food Based and NSMP menu planning methods will be discussed.
This 2-day, 12-hour course, designed for school food service directors and school district business officials, provides the resources needed to utilize sound financial principles as the core foundation for a successful school nutrition program. Get the financial management tools needed to help you run your program in the black!
Healthy Edge, designed for school food service managers and employees,is a professional development program that teaches basic nutrition and satisfies the nutrition education specialized training requirement of SNA Certification.
This one-hour class provides an overview of the New Nutrition Standards for Idaho School Meals. Learn what the standards are, the rationale behind them and how to incorporate them into menus.
This 6-hour class, designed for Child Nutrition Program Directors and Managers, addresses common personnel issues in the context of a child nutrition program setting.
This 2-day course covers basic food safety and sanitation concepts. Topics covered include the causes and prevention of food-borne illnesses and making sure equipment is safe and sanitary.
This training by state agency staff will go into detail about what is expected for a School Meals Initiative (SMI)review. The information to be presented is based on technical assistance and updated procedures and guidance received from USDA in early 2008.
Starting Right with Breakfast is a 4-hour workshop that will provide school food service directors and managers with the information needed to provide healthy breakfast programs and will provide tactics and ideas for increasing participation in the breakfast program.
This 8 hour training is designed for National School Lunch Program (NSLP) directors, supervisors and managers who want to build confidence in their job performance in the Child Nutrition Programs.
This 8 hour training is designed for National School Lunch Program (NSLP) directors, supervisors, managers and all staff who want to build confidence in their job performance in the Child Nutrition Programs. Attendees will receive clear messages on USDA Child Nutrition regulations.
This 8 hour training is designed for Residential Child Care Institution's (RCCI) directors, supervisors and managers involved with the Child Nutrition Programs, breakfast, lunch and afternoon snack. The workshop is aimed at improving confidence in performing the duties necessary for a successful nutrition program. Attendees will be given clarity on USDA Child Nutrition regulations.
This training by state agency staff will go into detail on Free and Reduced applications, Verification, Regulations, etc. on pertient information to NSLP. This class will benefit staff who participate in reviewing applications. This is also a good class for business managers to be involved in.
