About the Additional Training Module


The Additional Training Module contains courses with a broad scope of School Food Service. The following is a listing of the courses currently offered in the Additional Training Module.


Breakfast: The Most Important Lesson of the Day

This course has been designed to teach you:

  • about the importance of a nutritious breakfast,
  • the reasons for providing breakfast at school,
  • the varied ways to serve school breakfast,
  • how to overcome barriers to serving school breakfast,
  • the steps to take to expand an existing breakfast program or to start a new program, and
  • information specific to school breakfast programs in Pennsylvania.

This course has been prepared with three broad goals in mind for you:

  • To serve as more than a course: to provide you with a source of information and resources that you can return to as needed
  • To provide enough information and resources to help you feel confident to begin or expand your school breakfast program
  • Upon completion of this course you will be equipped with the motivation, knowledge and tools necessary for school breakfast success.



Civil Rights in the SNP

Civil rights training is required so that individuals involved in all levels of administration of programs that receive federal financial assistance understand federal laws, regulations, instruction, policies, and other guidance.



Crediting Foods in School Meals

This course has been designed to teach you:

  • Sponsors participating in USDA’s School Nutrition Programs must be able to document that foods used in menus meet the reimbursable meal pattern requirements as outlined on the Meal Pattern Chart. Meal Pattern Charts for five-day and seven-day weeks are found on the Child Nutrition Program Electronic Application and Reimbursement System (PEARS), Download Forms, Nutrition Standards in School Meals - Resources section.
  • Properly credited food items provide assurance that students are receiving a reimbursable meal and that school meals are contributing to the dietary needs of students.
  • School meals are a nutrition education opportunity providing students the experience of building a healthy meal from appropriate portions of the five food groups. Meal components must be easily recognized by children as part of a food group in order to credit in the reimbursable meal.
  • Documentation used by sponsors for crediting purposes includes Child Nutrition (CN) labels, Product Formulation Statements, and Nutrition Facts & ingredients statements.



Farm to School: Keeping it Safe

Schools are working to provide healthier meals to students and teach them the skills they need to make good decisions about nutrition and health. As part of these efforts, there is growing interest among schools in Farm to School programs. While a primary objective of Farm to School activities is to connect schools with local farms to promote purchasing of local foods for school meals, a variety of types of activities fall under the Farm to School umbrella including school gardens, nutrition and agriculture classroom lessons, field trips to local farms, and taste-testing of local products. In addition to providing healthy foods in school meals programs and providing students with health and nutrition education, Farm to School programs support local farmers and therefore strengthen local food systems.



Forecasting for School Meal Programs

A forecast is a prediction or estimate of future events based on past or present data. Just as a weather forecast can help you appropriately plan your activities for the day or the week, an accurate forecast of the products and the volume of the products needed for your school meal programs can help you plan appropriately and contribute to a successful, efficient, financially sound operation.

If you often have an excess of an item in inventory, that may be the result of purchasing without effective forecasting.



Fresh Fruit and Vegetable Program

This module is intended for use by Pennsylvania schools that have been awarded Fresh Fruit and Vegetable Program (FFVP) grants and is intended to provide an understanding of the requirements of the program for those schools. However, it may also be of use to other schools that may be interested in applying for the program.



Marketing School Meals

Students are not required to purchase school meals. You must provide compelling reasons to do so. Therefore, it is essential that you effectively market your program. Marketing the School Nutrition Program (SNP) is also important because it is a way to present the SNP as part of the educational environment and can help to create a positive image of your program in the eyes of stakeholders, and positively influence students’ dietary habits.

One of the biggest challenges facing SNPs today may be providing nutritious foods that students will accept, while meeting your SNP goals. Marketing can be used to influence students’ food selections and eating behaviors, while helping schools meet participation goals and enhance the positive image of school meals.



Offer Versus Serve (OVS)

Offer versus serve (OVS) allows students to decline some of the food offered as part of school breakfast or lunch while still having a reimbursable meal. OVS was instituted to reduce food waste and to allow students to choose the foods they want to eat. Because students may decline some selections under OVS, training is needed on what constitutes a reimbursable lunch and breakfast. This module provides information that is useful for all levels of school food service personnel about the requirements of OVS.



Overview of School Nutrition Programs

In this course participants will discover the History of Child Nutrition Programs, Program Oversight & Child Nutrition Programs — Description, Purpose, and Requirements, Reimbursements & Program Integrity, and The Law-Making Process & Sponsoring a Child Nutrition Program: How to Get Started.



Production Records, Standardized Recipes and Usage Recipes

This course has been designed to teach you:

  1. Explain why production records are required and the benefits of using them.
  2. Identify who is responsible for completing production records, when they should be completed, and how long they must be maintained.
  3. List and describe the components of a production record.
  4. Identify the production record options available in Pennsylvania.
  5. Describe the types of food items for which standardized recipes are required.
  6. List benefits of standardized recipes.
  7. Identify the components of a standardized recipe.
  8. Explain how to adjust the number of servings in a standardized recipe.
  9. State the difference between fluid ounces and ounces.
  10. Explain what food bar (usage) recipes are and why they are useful.
  11. List examples of menu items that are appropriate for usage recipes.
  12. Explain how to construct a usage recipe.
  13. Explain what shortcut data entry recipes are and when they are used.
  14. List examples of menu item choices that are appropriate for shortcut data entry recipes.
  15. Explain how to construct a shortcut data entry recipe.



School Breakfast Meal Pattern and Nutrition Standards

School Breakfast Meal Pattern

  • State the component requirements for school breakfast.
  • Describe the limits on the offering of juice at breakfast.
  • Explain the requirements regarding substitution of vegetables for fruit at breakfast.
  • Describe the options for offering meat/meat alternates at breakfast.
  • Explain how components credit in smoothies at breakfast.

Offer Vs. Serve in the School Breakfast Program

  • State the general requirements for Offer Vs. Serve in the School Breakfast Program.
  • Identify a resource for more detailed information about Offer Vs. Serve.

School Breakfast Nutrition Standards

  • Identify the Nutrition Standards for school breakfast.
  • Identify common sources of sodium.
  • List ways to reduce sodium in school meals.



School Lunch Meal Pattern and Nutrition Standards

This course will teach participants about:

  • Lunch: General Requirements & Fruit Component
  • Lunch: Vegetable and Grain Component
  • Lunch: Meat/Meat Alternates and Fluid Milk Component
  • Offer Vs. Serve in the National School Lunch Program
  • National School Lunch Program Nutrition Standards



Serving Students with Special Needs

This course will teach participants:

  • How to describe common medical conditions resulting in students’ special dietary needs, the symptoms of these conditions, and the basic principles for managing them.
  • The requirements of federal laws related to serving students with special needs.
  • Participants will identify the team members involved in management of special dietary needs in schools and the role of each member.
  • Participants will describe the specific school foodservice responsibilities regarding serving students with special dietary needs.
  • Participants will be able to state the federal requirements regarding making milk substitutions in the school meal programs.
  • Participants will be able to understand the recommendations for using the Medical Plan of Care form.
  • Participants will engage in an activity to apply the information learned in this course in some real-life, practical situations.
  • Participants will  be able to identify resources related to accommodating students with special dietary needs in the school nutrition programs.



Smart Snacks in Schools

The Healthy, Hunger-Free Kids Act (2010) provided the U. S. Department of Agriculture (USDA) the authority to establish minimum nutrition standards for all foods and beverages sold outside of the federal child nutrition programs in schools. The standards are practical and science-based, and are intended to provide healthy school nutrition environments. This module describes the standards for foods and beverages, discusses their applicability, explains how fundraisers are to be handled, describes recordkeeping requirements, addresses frequently-asked questions, and provides links to valuable resources.

The following topics are covered in this course:

  • Applicability
  • Nutrition Standards for Foods
  • Nutrition Standards for Beverages
  • Fundraisers
  • Administrative Provisions



Click here to register or return for a course in this training module.