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1.0 Hour of Continuing Education Credit |
This course fulfills mandatory annual training requirements for members of school food service in the topic of Civil Rights. The user will learn some of the history of Civil Rights, learn about protected classes, learn the proper way to manage complaints of Civil Rights discrimination, and learn how to make accommodations for persons with disabilities.
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2.0 Hours of Continuing Education Credit (Two certificates each worth 1.0 hours.) |
This course teaches the user how to minimize the risks in Farm to School programs. This includes not just sourcing food from local producers, but also school gardens, nutrition and agriculture classroom lessons, field trips to local farms, and taste testing of local products. Most of the information in this lesson is based on recommendations from the USDA's Produce Safety University.
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2.0 Hours of Continuing Education Credit |
This course teaches users about Fresh Fruit and Vegetable Program in Pennsylvania. Topics include the selection criteria for acceptance into the program, requirements for compliance with the program, and strategies for success. It is intended for use by Pennsylvania schools that have been awarded Fresh Fruit and Vegetable Program grants, as well as schools which may be interested in applying for the program.
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1.0 Hour of Continuing Education Credit |
This course teaches users the requirements of The National School Lunch Afterschool Snack Program (ASP). This is an extension of The National School Lunch Program (NSLP) which provides reimbursement for nutritious snacks served to students in afterschool programs that include enrichment and learning activities. Topics include eligibility, meal pattern, and monitoring/recordkeeping.
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1.5 Hours of Continuing Education Credit |
This course will teach the user about Procurement in the School Nutrition Program in order to ensure compliance with federal and state regulations. Topics include the necessity of full and open competition, the need for a separate fund for the SNP, types of procurement (e.g. micro-purchase, informal bid, formal bid), local procurement, and much more.
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1.5 Hours of Continuing Education Credit |
This course will teach the user the requirements for a reimbursable school breakfast. Topics include general meal pattern requirements, the limits on offering juice, the options for offering meat and meat alternates, how components credit in smoothies at breakfast, grain and milk requirements, and more. In addition to this, the user will learn the Offer Versus Serve (OVS) and Nutrition Standard requirements of school breakfast.
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1.5 Hours of Continuing Education Credit |
This course teaches the user about the Meal Pattern in the National School Lunch Program. The user will learn about component requirements of a reimbursable school lunch, the age/grade groups for lunch, allowable and unallowable items within each group, and requirements for minimum weekly grains, whole-grain rich items, meat and meat alternates, milk, and fruit and vegetables. In addition to this, Offer Versus Serve (OVS) and Nutrition Standards are covered.
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2.0 Hours of Continuing Education Credit |
Topics covered:
- Definition, Benefits, and Process
- Soliciting Recipes from the School Community
- Recipe Verification Phase
- Product Evaluation Phase
- Quantity Adjustment Phase
- School Meal Service Pilot