A Fresh Approach to Education

USDA Professional Standards

All courses at the School Food Institute align to USDA Professional Standards learning objectives. Completing the coursework will satisfy annual training requirements for school foodservice professionals. Upon completion of a course, participants will receive a course completion certificate.

Course Hours USDA Key Areas USDA Learning Objectives

School Food 101

3 Nutrition – 1000

 

Operations – 2000

 

Administration – 3000

 

Communications and Marketing – 4000

1200 – Utilize resources to prepare and integrate age/grade appropriate nutrition education curriculum with school nutrition program.

1320- Understand general nutrition concepts that relate to school meals, such as whole grains, sodium, etc.

2200 – Serve food portions to meet all USDA school meal pattern requirements and encourage healthy food selections including those for special diets.

2400 – Implement purchasing procedures and practices in order to appropriately and best utilize supplies and USDA Foods to meet menu requirements and comply with all Federal, State, and local regulations.

3400 – Implement human resources management practices through maintenance and familiarity with current personnel policies and procedures and support employees through training and retention strategies.

4100 – Develop plans that include involvement with school and community members, empower school nutrition leaders, and address excelled customer service.

 

Mission, Vision and Strategic Planning

 

2 Administration – 3000

 

Communications and Marketing – 4000

3230 – Evaluate and utilize resources to promote a healthy school environment.

4110 – Develop strategic plans and marketing plans that reflect program goals and enhance interaction with stakeholders.

4150- Communicate within the school and to the community through multiple approaches to inform and educate stakeholders.

School Food Operational Models

2 Operations – 2000

 

Administration – 3000

2460 – Develop and monitor contract(s) with a food service management company and/or others.

3400 – Implement human resources management practices through maintenance and familiarity with current personnel policies and procedures and support employees through training and retention strategies.

3510 – Evaluate/plan facilities and equipment to meet program goals.

School Food Finance

2 Operations – 2000

 

Administration – 3000

2510- Develop processes for inventory management.

3330 – Prepare a budget that appropriately reflects financial goals.

3360 – Communicate financial goals, status, and other data to appropriate district and State authorities.

Recipes and Menu Development

2 Nutrition – 1000

 

Operations – 2000

 

Communications and Marketing – 4000

1100 – Plan and prepare standardized recipes, cycle menus, and meals, including the use of USDA Foods, to meet all Federal school nutrition program requirements, including the proper meal components.

2100 – Utilize food preparation principles, production records, kitchen equipment, and food crediting to prepare foods from standardized recipes, including those for special diets.

4100 – Develop plans that include involvement with school and community members, empower school nutrition leaders, and address excelled customer service.

School Food Procurement

2 Operations – 2000

 

2400 – Implement purchasing procedures and practices in order to appropriately and best utilize supplies and USDA Foods to meet menu requirements and comply with all Federal, State, and local regulations.

 

Salad Bars in Schools

2 Nutrition – 1000

 

Operations – 2000

 

Administration – 3000

 

Communications and Marketing – 4000

1100 – Plan and prepare standardized recipes, cycle menus, and meals, including the use of USDA Foods, to meet all Federal school nutrition program requirements, including the proper meal components.

1200 – Utilize resources to prepare and integrate age/grade appropriate nutrition education curriculum with school nutrition program.

2100 – Utilize food preparation principles, production records, kitchen equipment, and food crediting to prepare foods from standardized recipes, including those for special diets.

2600 – Utilize all food safety program guidelines and health department regulations to ensure optimal food safety.

3500 – Evaluate school nutrition program equipment and facilities to ensure maximum efficiency and availability of healthy food choices.

4100 – Develop plans that include involvement with school and community members, empower school nutrition leaders, and address excelled customer service.

Marketing and Lunchroom Education

2 Nutrition – 1000

 

Communications and Marketing – 4000

1200 – Utilize resources to prepare and integrate age/grade appropriate nutrition education curriculum with school nutrition program.

4110- Develop strategic plans and marketing plans that reflect program goals and enhance interaction with stakeholder.

4120- Promote the Child Nutrition Program.

4150- Communicate within the school and to the community through multiple approaches to inform and educate stakeholders.

 

For more information on Professional Standards, visit the Food and Nutrition Services website.

Team Training Solutions

Are you a school food service director looking for training for your staff? The School Food Institute offers a discounted rate for staff teams taking online training together. Enroll your team in our online courses today.

Team size Discount
5-9 staff members 10% off
10-15 staff members 15% off
16 or more staff members 20% off

Contact Meghan Brenner, Program Director, with questions.