State Training for Child Nutrition ProfessionalsNutrition
This section includes training materials intended for employees responsible for menu planning and/or nutrition education. Topics include Cycle Menus, Meal Pattern Requirements, Reimbursable Meals, Special Diets, Standardized Recipes, Farm to School, and USDA Team Nutrition materials.
This section includes training materials intended for employees responsible for food production, food service, cashiering, and/or receiving and storage. Topics include Accounting, Cashiering, Customer Service, Employee Safety, Food Safety, Equipment, Food Production, Tracking Free and Reduced Lunch, Inventory, Marketing, Offer vs. Serve, Reimbursable Meals and Records, and Standardized Recipes.
This section includes training materials intended for employees who are responsible for verifying free/reduced meal applications, purchasing, program management, staff training, facilities planning, and/or financial management. Topics include Accounting, Checks and Balances, Creating Economies of Scale, Emergency and Disaster Planning, Equipment, Facility Planning, Federal Regulations, Food Production, Ordering, Procurement Requirements, Product Specification, Professional Development, Program Goals, Promotional Events, Purchasing, Scheduling, Service Standards, Serving Line Efficiency, Staffing, Storage, and Team Building.
Communications and Marketing
This section includes training materials intended for employees who are responsible for marketing and/or customer service. Topics include Customer Service, Environment, Interaction, Leadership, Local Wellness Policy, Marketing Plan, and Stakeholders.