INTRODUCING!!!

ISNA/IDOE School Nutrition Certificate Program 

The Indiana School Nutrition Association and the Indiana Department of Education have joined forces to create a program that will add value to the School Nutrition Profession in the state of Indiana. Further information about the program will be forthcoming and the ISNA and IDOE will begin marketing and promoting this valuable program to district Superintendents, School Business Officials, Human Resources departments, and others as an important recognition of Food Service Directors' knowledge and professional development. 

In order to get recognized by the Indiana School Nutrition Association and Indiana Department of Education for completing the certificate program, completion of all courses must be achieved. Depending on previous training, completion can be possible within two years. Specific program course requirements will be forthcoming. 

Courses are available to everyone to attend with preference given to those that are in the ISNA/IDOE School Nutrition Certificate Program.

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Course fee Information...

ISNA/IDOE School Nutrition Certificate Program 
  Single Member Multiple Member

Single Non-Member

Multiple Non-Member
Full Day  $135 **$125 $160 **$150
4-hour course  $100 **$90 $125 **$115
3-hour course $75 **$65 $100 **$90
2-hour course $50 **$40 $75 **$65
**Fees based on a $10 discount extended to attendees when 2 or more (multiple) from the same school district attend the same course/courses
 

New Courses for March 15th 

Food Production & Operation Managment

Friday, March 15, 2019 • 8:30am - 11:30am 

The Willows on Westfield • 6729 Westfield Blvd. • Indianapolis, IN 46220

Food Production (3 hours), conducted by Chef Kelly Waldron, will include the following objectives... 

  • Describe how the principles of food production impact food quality.
  • List the principles of developing and using standardized recipes.
  • Describe the importance of accurate measurement in food production.
  • Identify procedures for documenting and evaluating the amount of food planned, prepared, and served.
  • State the importance of production scheduling to achieve operational goals.
  • List food quality standards that ensure quality food production.

 

Practical Skills for Delivering Quality Meals 

Friday, March 15, 2019 • 12:30pm - 3:30pm 

The Willows on Westfield • 6729 Westfield Blvd. • Indianapolis, IN  46220 

Practical Skills for Delivering Quality Meals (3 hours), conducted by Gregg Markowski, will include the following objectives...

  • Understand planning food production and just-in-time cooking.
  • Understand the importance of using a standardized recipe.
  • Understand the importance of maintaining the integrity of the recipe when making substitutions.
  • Identify the importance of using proper equipment, commercial grade equipment.
  • Understand the importance of organizing workspace, equipment, and ingredients to work efficiently.
  • Demonstrate knife skills when cutting fruits and vegetables.
  • Understand the fundamentals of weighing and measuring ingredients and how this relates to quality meals.
  • Recall various types of cooking methods and best practices for a variety of foods.
  • Understand the types of preparation adjustments needed for students with special dietary needs.
  • Understand the importance of a quality score card to assess meal quality.

 

This full day of education comprised of 2 courses is part of the series of specific courses that will be conducted in Indiana throughout calendar year 2019 and beyond.  

To Register, please click one of the buttons below.  You may register for one or both of these courses.  If you wish to attend both courses, click the Full Day button.  


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Courses RESCHEDULED! 

Due to extreme weather conditions, the courses to be held on Thursday, January 31st were rescheduled for Thurdsay, March 14th.  

Questions?  Contact Sheri Shipp at [email protected]


  

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