Office of Educational Services & Support

Class Descriptions

Track 1

This track is for those who are attending the Child Nutrition Institute for the first time and new child nutrition program employees.  Track 1 must be taken before Tracks 2-6 may be taken.

Participants in this track will complete the ServSafe class.  There will be an additional charge to all Track 1 participants to cover the text book and examination costs.   All participants will be charged for a ServSafe book unless they are already ServSafe Certified and do not need to take the ServSafe exam. If this is the case, please check the box that you do not need the ServSafe book and you will not be charged for the book. The ServSafe text book will be mailed to Track 1 participants with their confirmation packet.  It is expected that Track 1 participants study the text book prior to attending the Child Nutrition Institute.  At the conclusion of the ServSafe class, participants will take the ServSafe exam to become ServSafe Food Safety Certified.  For those who are already ServSafe certified, they will still need to attend the 10 hours of ServSafe in order to receive a certificate of completion for Track 1.  

Participants will complete the ServSafe course during the first 2 days of the Child Nutrition Institute.  Track 1 participants will have 1 hour of class on Monday evening.  The ServSafe exam will be taken on Tuesday evening so that Track 1 participants will be finished at the same time as all other participants on Friday.

ServSafe - 10 Hours - this class will help you:

• Understand food borne illnesses and pathogens causing these illnesses

• Understand the principles of personal hygiene, receiving, storing, preparing food, and pesticide control

• Understand proper cleaning and sanitizing

• Identify the relationship between cross contamination, time and temperature abuse as it applies to preventing food borne illness

Child Nutrition Program Basics - 20 Hours - this class will help you:

• Learn the basics of the child nutrition program and understand basic principles of food production

• Learn about the Dietary Guidelines for Americans

• Work as part of the food service team, do a good job and be proud to be a professional

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Track 2

This track is for any employee who has completed Track 1.  The classes cover Healthy Edge:  Building Healthy School Meals and beginning management skills.

Healthy Edge:  Building Healthy School Meals - 10 Hours - this class will help you:

• Offer nutritious and appealing meals that meet the dietary needs and preferences of children

• Understand Dietary Guidelines for Americans and understand labels on food products.     

Menu Planning - 8 Hours - this class will help you:

• Meet the nutrition goals in a variety of ways

• Choose the menu planning system that is right for you

• Understand the principles of successful menu planning

• Work smarter not harder

Commodities - 2 Hours - this class will help you:

• Learn where USDA Donated Foods (commodities) come from and how they get to the local agencies

Communication Skills - 10 Hours - this class will help you:

• Build a quality performance team through communication, team building, motivation, and employee relations

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Track 3

This track is for any employee who has completed Track 1.  The class emphasis is on quantity food preparation.

Quantity Food Production - 30 Hours - this class will:

• Cover use of standardized quantity recipes to prepare meats, meat alternates, fruits, and vegetables that meet accepted quality standards

• Cover contents of culinary skills for quantity cooking, weights and measures, standardized recipes, kitchen equipment usage, and sanitation

NOTE:  Tracks 2 and 3 may be taken in any order once the participant has completed Track 1.

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Track 4

Participants must have completed Tracks 1, 2, and 3 before they may take Track 4.  The class emphasis is on management.

Managing Course-DECIDE to Succeed - 30 Hours - this class will help you:

• Make good decisions about the basic operations of the child nutrition program

• Understand the administrative aspect of child nutrition programs, as well as menu planning, quality food production and scheduling, ordering and receiving, storage procedures, keeping food safe, and record keeping.

NOTE:  Upon completion of Tracks 1-4, participants will graduate from the Child Nutrition Institute.

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Track 5 - Healthy Schools Track

This track is open to those who have completed Tracks 1-4.  It contains information to help food service staff and managers as well as administrative representatives learn skills and information to help them improve the nutritional environment at their schools and agencies.

Creating a healthier nutrition environment - 30 Hours - this class will cover:

• Making the case—why this is important

• Leadership and teamwork skills for working with school wellness committees

• Creative marketing with bulletin boards to grab students attention

• Finding funding and grant writing for nutrition related projects

• Working with Special Diets

• Working with the media

• Available resources to promote good nutrition

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Track 6 Management Skills

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Practical Computer Skills

Optional Activities:

Math Review Session - This is a free session that will be held on Sunday, June 22, 2008 from 3:00pm-5:00pm CST at Augustana College.  Materials covered will include the basic math knowledge needed for using the Food Buying Guide, fractions, estimating the quantities of food needed for the number to be served, adjusting recipe yield, etc.  This session is strongly recommended for those who work with menu planning and food production.  There is no cost to attend this session.  Participants need to register for this free class when they register for their other classes if they plan to attend the Math Review Session on Sunday afternoon.

Attendance Clerks -  Attendance Clerks are needed for each Track at the Child Nutrition Institute.  The Attendance Clerk will take attendance for each class session in their Track.  The Attendance Clerk will turn in the attendance sheet at supper each day.  If you are interested in volunteering for one of these positions, please indicate in the designated space on the registration form.  You will receive additional information in your confirmation packet if you volunteer.  Volunteers will receive a thank you gift on Friday as a token of appreciation for their time.

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