Class Description:
This course offers an in-depth exploration of essential aspects of school nutrition management, equipping participants with the knowledge and skills necessary to ensure efficient and effective food service operations.
By the end of the course, participants will:
• Identify key stakeholders involved in the school nutrition food chain and understand their roles.
• Discuss the procurement considerations necessary for creating a well-planned menu.
• Recognize crucial factors when forecasting menu item usage to optimize food supply.
• Develop skills in crafting accurate product descriptions through hands-on activities.
• Explore various acceptable purchasing methods, including Federal procurement regulations, policies, and procedures governing all School Nutrition Program (SNP) purchases.
• Identify and apply ethical behaviors in the procurement process.
• Gain insights into general inventory management practices to maintain optimal food service operations
USDA Professional Standards Codes:
3310 – Meal Counting, Claiming, and Managing Funds
This product is funded by the USDA. | This institution is an equal opportunity provider.
Cancellation Policy:
Cancellations must be made by e-mailing childnutrition@esc13.txed.net no later than June 1, 2025 to avoid charges.
Registrants who are absent without cancellation by June 1, 2025 will be billed on the invoice.