Nutrition Training Professional Standards

Nutrition Training   Professional Standards

Brook: Welcome to the Brook and Tamra show! I’m Brook Brockman, and this is Tamra Jackson. We’re with the Wyoming Department of Education,
here to tell you about the Professional Standards Learning Objectives for School Nutrition Staff. Tamra: I’ll bet you’re wondering why you’re
here, watching this training. Well, it all goes back to the Healthy Hunger-Free
Kid Act, instituted in 2010. Part of that was Professional Standards. This training is going to cover the training
piece of it, not the hiring part. We’re excited that you’re here, and we’re excited about
the knowledge that you’re going to learn from each of these trainings that we’ve created. Brook is going to go into more detail about
the Who, What, Where, When, Why of all of this. So, take it away, Brook! Brook: Alright, Professional Standards in
a Nutshell: First, we’re going to talk about the Who, What, How, and Tracking. Who? Directors, managers, staff, and part-time
staff. How many hours? Directors for this year: We have 8, and then
another 4 for 12 in the next school year. Managers: 6, and then 10 for the next year. Staff: 4, plus 2 for another 6 in the following
year. Part-time staff has it easy. They’re 4 and 4. Now, how on Earth are you going to remember
all these numbers? 8+12, 6+10, 4+6, and 4+4. The magic? Add all of these minutes and hours until you
reach your goal. Now, the What: NOAC. NOAC. Know-what, you say? Nutrition, Operations, Administration, Communications
and Marketing. These are the four learning principles for
the standards. Each objective has several training and learning
objectives that we’ll look at a little bit later on. So now, how are you going to get all of these
hours? #1, you’ve got the Brook and Tamra Show. We’ll be putting together a series of videos
on the different learning topics that you’ll be able to watch at your own leisure and count
toward your hours. #2, SNA, FNS, USDA; any of those websites
have several online trainings or workshops that you can complete your training hours
with. #3, is there an event or a workshop you’re
attending and it doesn’t seem to count, or you’re not sure where it fits? Just ask us, we’ll make sure it counts toward
your hours. Next, how in the world are we going to track
all of these hours? #1, USDA has a training tracker tool that
they put on their website. It’s a spreadsheet type that you can fill
in all of your information and document the class specifics. We thought it was a little complex, so we
designed a spreadsheet that’s very simple. The Wyoming Department of Education Training
Tracker. It’s very simple, and then, Collier, which
you’re all very familiar with, will be adding their own platform. Tamra: The Collier platform will be right
where you go on to do your applications, and also do your claiming. There will be another tab on there that
will say “Training”. You will have an opportunity to use that site
as an option for you to track your training. The cool thing about the site on the CNP is
that anybody can access it. They won’t need to have a special password,
that currently you need to have to do claiming applications and compliance. So, we’re excited about this, and this will
roll out sometime this fall. We will send an email out that will give you
the information to access that. Brook: Before we go any further, I know I
can hear you asking, “Does the SNA conference and our Fall District Training, will those
count?” Yes. Absolutely. Our June and our October meetings will definitely
count towards your training hours. Lots of them! So now, with your tracker, what do you need
to document? #1, the date; #2, the title; #3, your Learning
Objective, which is your nutrition operations administration or communication to marketing;
and you might want to document the link, so we can account for the right amount of hours. As always, feel free to contact us with any
questions. Have a great training, and be sure to squirrel
away a little nut of knowledge. In a nutshell, Professional Standards for
School Nutrition. Tamra: Nutrition! Nutrition is an important part of what all
of you do. Especially Nutrition Education. So think about that when you’re talking about
different types of trainings that you might conduct with your staff. Also, there is some carryover between nutrition
and operations. Any of the menu planning, cycle menus, that
type of thing can fall under nutrition. But don’t totally – don’t stress about where
you put it. If it goes under nutrition, that’s great. If it goes under operations, that’s fine too. In fact, we’ve got a lot to juggle in this
job. Operations is the next one we’re going to
talk about with NOAC. Operations, obviously, is the part that would
include the things you do when you’re making your food. I brought along Chef Combo with me to explain
what would be covered in operations. Thank you for coming! Chef Combo: You’re so very welcome. Tamra: I’ll bet you guys didn’t know I’m a
ventriloquist. So you will not even be able to see my lips
moving when I do this. Chef Combo: Food Production is included in
operations. That would include recipes, culinary skills,
that type of thing. Also, CN labels, who we all love. Serving food: Portion size, offer vs. serve,
maintaining food quality in the serving line. Cashiers, the Point of Sale, reimbursable
meals, financial responsibility, purchasing and procurement, we all love those bids solicitations
and evaluations. Receiving and storage is another part of this,
with USDA foods. And also, don’t forget your food safety, and
your HACCP plan. That all goes into Operations. Tamra: Thanks, Chef Combo, for coming and
working with me! Chef Combo: You are so very welcome, and I
hope you all have a great school year. Tamra: Well, the next part of NOAC is administration. Peanut Gallery: Boooo! Tamra: Oh my gosh, I’m being pelted by plastic
tomatoes! At least they aren’t real. I promise that I’ll hurry through the Administration
part. Administration includes the Free and Reduced-Price
Meal Benefits, Program Management, which would be staff management, Healthy School Environment
Emergency Plans, those type of things, Financial Management – oh, we all love the financial
part of this – budgeting, financial analysis, the compliance with regulations with meals,
also Human Resources and Staff Training. That would also include the Employee’s Health,
Safety and Wellness, Retention, Training Plans and Tracking, and facilities and equipment
planning is included in that. I’m done with Administration! Don’t throw any more tomatoes! The last part of NOAC is Communication and
Marketing. Being part of that is: You need to get out
there and sell your program. And the way that you sell your program is
by doing some strategic and marketing plans, program promotions, customer service, because
everybody wants to come and eat when people are nice and friendly, and caring, so that’s
a big part of your program. Also, communications skills. School and Community Communications. All of these trainings can be done with your
staff, and are critical for the success of your program. And don’t forget, the Smarter Lunchroom Techniques. Those can be some great trainings. We’re are sure glad that you’re here to be
part of these trainings. Remember, you are the success of the programs
in Wyoming.

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