2023

January 2023

11  Planning for the Next Crisis:  Keeping your Staff and Space Safe (Virtual) 12:30 p.m. EST
  

      Course Objectives:

  • How to effectively deal with Food Quality and Safety situations
  • Customer questions on quality and safety of the food
  • Food recalls – processes and responsibilities
  • Understand and prepare for school safety and security situations
  • Lockdowns
  • Fire drills
  • Tornado drills
  • Access to the kitchen and the equipment
  • Is your cafeteria designed with school safety in mind?
  • Understand how to develop a plan for when the utilities fail
  • Communicating with the public and parents for each type of emergency.
  • Determining the best way to communicate (ie social media, robocalls, texts, print)
  • Know ahead of time your district’s communication policies and how to make sure your department is covered.

 

18  Food Production and Operation Management (Virtual) 12:30 p.m. EST
    
      Course 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

 

 

25  Visionary Leadership (Virtual) 12:30 p.m. EST
       Course Objectives:
  • Understand leadership styles and the strengths and weaknesses of each.
  • Learn how to develop your employees’ leadership skills.
  • Learn how leadership style influences an organization’s culture.
  • Learn how to communicate and delegate to build a positive working environment.
  • Learn strategies in order to handle difficult employees.
  • Gain an understanding of how ethics play a role in being a good leader and decision-maker.

 February 2023 

8    USDA Foods: Background, Utilization, and Strategy (Virtual) 12:30 p.m. EST 

       Course Objectives:

  • Understand the background of the USDA Commodity program
  • Understand how the program is funded, how IDOE receives and disperses those funds
  • What are the options available that utilize USDA funds and what happens to the dollars that are not used?
  • Understand how the money flows with each of the 3 options (Brown Box, Processed Commodities, and DoD Fresh)
  • Learn how Indiana determines which Brown Box items to offer, what the specifications of those items are, and how the state distributes and pays for these commodities
  • Understand what happens if there is a surplus of Brown Box commodities
  • Understand Processed Commodities (direct diversion), what USDA and the state of Indiana require of the manufacturers, how the manufacturer receives the pounds diverted, and how those pounds get back to the school district 
  • Understand how the DoD Fresh program works, how it is administered and distributed, and the process to send entitlement to this program
  • Understand the Indiana survey on commodities, its timeline, how the information is used, and methods and shortcuts to complete
  • Learn how to determine the cost-effectiveness of each of the types of commodities and how to get the most bang for your buck
  • Understand the distributor’s role in NOI processing and how that impacts your choice of available products
  • Understand tools like K12 and Processor Link that can help you manage your commodity drawdown
  • Determine what percent of your food budget is entitlement dollars, and understand different strategies to maximize your utilization while minimizing the time required

 

 

15   Product and Inventory Management (Virtual) 12:30 p.m. EST
     
      Course Objectives: 
  • Review stakeholders’ responsibilities and expectations
  • Discuss how the menu determines the goods and services that must be competitively procured
  • Review basic concepts of inventory management, product movement, and cost management
  • Summarize the types of items that are associated with a specific product category
  • Create a sample product screening evaluation tool
  • Practice writing a mock product specification
  • Examine the features of a Child Nutrition Label
  • Discuss the importance of accurately forecasting products

 

 

22  Human Resource Management (Virtual) 12:30 p.m. EST   
   
      Course Objectives:
  • Learn how to develop consequences when an employee breaches policies and procedures.
  • Practice writing performance improvement plans, suspensions, and terminations
  • Gain an understanding of the most applicable employment laws to the above processes.
  • Understand the district’s rights and responsibilities under the Family and Medical Leave Act.
  • Learn how having a union affects standard policies and procedures.
  • Develop procedures for dealing with on-the-job injuries and HIPPA concerns.
  • Learn about ADA accommodations
  • Identify bullying in the workplace
  • Understand retaliation 
  • Develop an understanding of reporting arrests, failing background checks, and drug testing
       
 

March 2023

1    School Nutrition Policies and Procedures (Virtual) 12:30 p.m. EST 

      Course Objectives:
  • Understand policies and procedures for which the district is responsible versus the food service department
  • Determine which activities need written policies and procedures
  • Learn what to include in your standard operating policies
  • Learn how often to review and revise written policies and procedures
  • Learn how to categorize your policies and procedures
  • Create a standard operating policy and procedure template
  • Learn the differences between Policy and Standard Operating Procedure and how to create and maintain a system that provides organization, order, and meets audit requirements for the financial, nutritional, and other aspects of the USDA meal program
  • Learn what standard operating policies and procedures are available through IDOE
  • Reviewing unpaid meals, bad debt, wellness, and social media policies in depth

 

15    Facilities Planning and Management (Virtual) 12:30 p.m. ET  
  
      Course Objectives:
  • Review foundations of kitchen asset management
  • Determine inventory requirements
  • Develop preventative maintenance schedules
  • Manage service and warranty issues and contracts
  • Create replacement plans for major assets
  • Organize kitchen closings, openings, and remodels
  • Dispose of assets and sell old and discarded assets
  • Plan an opening or remodeling of a space
  • Learn about current design trends that maximize efficiency

 


April 2023

April courses will be held in person.
Central Indiana Educational Service Center
3500 DePauw Boulevard
Indianapolis , IN 46268
United States
317-759-5555
If you are registering for both morning and afternoon courses, lunch will be served at the conclusion of the morning course.  

12  Financial Planning and Reporting (9:00am)   
      Course Objectives:
  • Explain State Board of Accounts requirements for School Nutrition Programs
  • Analyze and interpret basic school nutrition financial reports
  • Develop short and long-term financial goals
  • Develop an annual budget
  • Complete an IDOE Annual Financial Report
  • Communicate financial information to stakeholders

  

12  Procurement - Beyond the Basics (12:30pm)    
      
      Course Objectives:
  • Identify major Federal and NSLP procurement regulations 
  • Identify the four methods of procurement
  • Identify required contract provisions and when they apply
  • Define and adhere to the “Buy American” clause in procurement 
  • Define and adhere to regulations regarding “geographic preferences”
  • Discuss Standards of Conduct and various ethical scenarios
  • Develop solicitation documents appropriate for the different methods of procurement
  • List the types of documents that are required to demonstrate that procurement conforms to Federal, State, and Local regulations
  • Develop evaluation tools for Request for Proposals (RFPs) and Quotes (RFQ)
  • Discuss group purchasing organizations (GPOs) – advantages, disadvantages, and responsibilities as a member

         


May 2023

May courses will be held in person.
Central Indiana Educational Service Center
3500 DePauw Boulevard
Indianapolis , IN 46268
United States
317-759-5555
If you are registering for both morning and afternoon courses, lunch will be served at the conclusion of the morning course.

 School Nutrition Program Expense Basics (9:00am)    
 
      Course Objectives:
  • Explain school corporation expense funds related to school nutrition
  • Analyze and interpret expenses for program evaluation and improvement
  • Understand how indirect costs are calculated and applied to school nutrition accounts
  • Calculate and apply expense related benchmarks and KPIs used in the school nutrition industry
  • Describe strategies for controlling food and labor costs
  • Explain the difference between variable and fixed costs

 

 School Nutrition Program Revenue Basics (12:30pm)    

      Course Objectives:
  • Explain school corporation revenue and liability (8400) funds related to school nutrition
  • Reconcile school nutrition liability (8400) fund
  • Analyze and interpret revenue for program evaluation and improvement
  • Calculate and apply revenue-related benchmarks and KPIs used in the school nutrition industry
  • Describe strategies for increasing revenue
  • Calculate Paid Equity Lunch
  • Calculate non-program revenue
   

 

October 2023

October 4th courses will be held in person. The October 11th course is virtual.
Central Indiana Educational Service Center
3500 DePauw Boulevard
Indianapolis , IN 46268
United States
317-759-5555
If you are registering for both morning and afternoon courses, lunch will be served at the conclusion of the morning course.

 

4   Marketing Your School Nutrition Program (9:00am)

       Course Objectives:

  • Define marketing basics
  • Understand how and when to use products, places, and promotions in the marketing plan
  • Recognize a brand image and its importance
  • Know how to develop or enhance a brand
  • Discern when and how to purchase marketing or design help
  • Understand how to adjust the message to each group of stakeholders
  • Determine which marketing tools, such as social media, to use depending on the stakeholder group
  • Use one or more marketing tools to develop a marketing piece for your program

 

4    Menu Planning Regulations and Concepts (12:30 pm)    

      Course Objectives:
  • Understand what constitutes a Reimbursable School Meal.
  • Be able to identify each of the components necessary for a school lunch, breakfast, and snack.
  • Understand Offer vs. Serve (OVS) for each meal part.
  • Learn tools to evaluate the menu.

 

11  Program Accountability and Ethics (Virtual) - 12:30 pm EST

      Course Objectives:

  • Explore the topic of accountability and define it in terms of best practices for a school nutrition department
  • Understand ethics and the role it plays in school foodservice.
  • Understand nepotism and how it can impact the foodservice program.
  • Gain an overview level understanding of laws that pertain to privacy of information, including:
    • Freedom of Information Act. (what information is required to be shared and how to work within the district’s procedures when sharing);
    • Indiana Open Door Law
    • FERPA and how it is relevant
  • Gain an understanding of how to prevent and manage fraudulent activity, such as:
    • Definition of common types of fraudulent activity (i.e. ghost employment, bid collusion, bogus billing, falsification of public records, work-related personal injury claims, monetary or other theft)
    • Identify how to spot behavior or practices that may be indicators of fraudulent activity
    • Know the steps required to investigate suspected fraud
    • Understand the legal duty and appropriate steps to pursue individuals suspected of fraudulent activities
    • Know the steps required to develop policies, practices, and procedures to reduce or eliminate fraud

 


December 2023

December courses will be held in person.
Central Indiana Educational Service Center
3500 DePauw Boulevard
Indianapolis , IN 46268
United States
317-759-5555
If you are registering for both morning and afternoon courses, lunch will be served at the conclusion of the morning course.

6   Advanced Menu Planning and Production Strategies (9:00am)

      Course Objectives:
  • Describe the benefits of using cycle menus
  • Describe the benefits of using locally-produced and USDA Foods
  • State factors to consider when planning menus
  • Determine a food cost goal for breakfast and lunch menus
  • Calculate menu costs
  • Describe the benefits of including students in the menu planning process
  • Identify ways to communicate and market the menu to students and other stakeholders
  • Identify places to obtain menu ideas and recipes

 

6    Creating and Implementing Your HACCP Plan (12:30pm)

       Course Objectives:

  • Understand what constitutes a Process Approach HACCP Plan.
  • Learn the requirements for a School Food Safety Plan.
  • Understand each of the basic steps in a School Food Safety Plan.
  • Learn to write a Standard Operating Procedure (SOP).
  • Understand which food safety records need to be kept and for how long.
  • When to review and revise your School Food Safety Plan.
  • Understand the tools available to train your staff on your School Food Safety Plan.
  • Learn how to respond to a complaint of a foodborne illness.
  • Develop policies for staff reporting illnesses.