ISNA/IDOE Certificate Program Logo

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 be 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 and a program handbook 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.
 
Course Fee Information...
 
  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
 

Registration now open for...

ISNA/IDOE School Nutrition Certificate Courses!!!

 

Wednesday, November 13, 2019

The French Lick Resort Hotel 
8670 West State Road 56 - French Lick, Indiana 47432

 

Morning Course

9:00am - 12:00pm • Planning for the Next Crisis, Keeping your Staff & Space Safe
Goal: To gain an understanding of the requirements and best practices in regards to safety for school nutrition staff and the spaces where they work.
Learning Objectives:
  1. How to effectively deal with Food Quality and Safety situations
  2. Customer questions on quality and safety of the food
  3. Food recalls – processes and responsibilities
  4. Understand and prepare for school safety and security situations
  5. Lock downs
  6. Fire drills
  7. Tornado drills
  8. Access to the kitchen and the equipment
  9. Is your cafeteria designed with school safety in mind?
  10. Understand how to develop a plan for when the utilities fail
  11. Communicating with the public and parents for each type of emergency.
  12. Determining the best way to communicate (ie social media, robocalls, texts, print)
  13. Know ahead of time your district's communication policies and how to make sure your department is covered

Afternoon Course 

1:00pm - 5:00pm • Forecasting the Procurement of Foods

Goal:  General concepts about basic forecasting for the procurement of foods in Child Nutrition Programs are covered during this session. This training does not discuss federal regulations pertaining to the procurement system.

Learning Objectives:

  1. Review stakeholders’ responsibilities and expectations.
  2. Discuss how the menu determines the goods and services that must be competitively procured.
  3. Review basic concepts of inventory management, product movement, and cost management.
  4. Summarize the types of items that are associated with a specific product category.
  5. Create a sample product screening evaluation tool.
  6. Practice writing a mock product specification.
  7. Examine the features of a Child Nutrition Label.
  8. Discuss the importance of accurately forecasting products.
 

*NOTE:  Registration for the above courses is separate from conference registration and you do not have to be registered for the annual conference in order to take advantage of this opportunity. 

 Click HERE to register today!

*Note: You may register for one course individually or for both courses for a full day of learning!* 

ACCOMMODATIONS

A block of rooms has been reserved at a reduced rate at the French Lick Springs Hotel in conjunction with the ISNA Annual Conference from November 14-16, 2019

Please click HERE to reserve your room(s) 


Upcoming Courses...

Friday, February 7, 2020
The Willows on Westfield 
6729 Westfield Blvd, Indianapolis, IN 46220
 
Menu Planning Regulations and Concepts 
Food Production and Operation Management 

Course Schedule
 
Frequently Asked Questions