This annual training 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.
This 4-hour class will focus on planning healthy CACFP menus that incorporate whole grains, dark orange and green vegetables, legumes and offer lots of variety. In addition, working with production record A and production record B will be reviewed in detail.
Happy Mealtimes for Healthy Kids is designed to teach child care staff best practices in feeding children. Four lessons focus on the feeding relationship between adult caregivers and young children and uses the family style meal service model. For child care center staff and home providers.
Annual Council meeting comprised of Foodservice Directors, other district staff and state agency staff. The purpose of the meeting is to taste a variety of processed USDA Foods and select the foods to be offered the following school year. Each district may send up to four representatives to the meeting.
This 2-hour, hands-on class teaches the knife skills necessary to be more effective and efficient in your Child Nutrition Program kitchen. Participants will practice using onions, carrots, melons, celery and spinach.
This NEW, 4-hour, hands-on cooking class provides school foodservice personnel with the knowledge and skills to practically and economically incorporate a variety of fruits and vegetables into menus in order to increase student interest and consumption of fruits and vegetables while meeting Idaho Nutrition Standards.
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.
The Version 2 of the popular Cooking with Whole Grains class is all new - new whole grains and new recipes! This is a new 4-hour, hands-on cooking class that will provide particpants with the skills needed to differentiate between products that are whole grains and those that are misleading.
This training is designed 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.
This 4-hour,hands-on cooking class provides school nutrition program directors and managers with the information and skills needed to plan and cook a variety of great tasting school meals that are low in sodium.
This 8 hour training is MANDATORY and 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. Among many topics will be the new breakfast pattern. Please make sure that someone from your district or facility attends.
This mandatory 7 to 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 clarification on USDA Child Nutrition regulations and food based menu planning including breakfast and lunch.