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
3-hour course
$75 **$65 $100 **$90
**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!!!


Thursday, March 12, 2020
The Willows on Westfield 
6729 Westfield Blvd., Indianapolis, IN 46220

Morning Course

9:00am - 12:00pm • Menu Planning Regulations and Concepts 

Learning 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

Details covered include; reimbursable school meals, fruit requirements for school meals, vegetable requirements for school meals, grains requirements for school meals, meat/meat Alternate (M/MA) requirements for school meals, milk requirements for school meals, reimbursable OVS lunch meals, reimbursable OVS breakfast meals

Afternoon Course 

12:30pm - 3:30pm • Food Production and Operation Management 
Learning 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
 Click HERE to register for March 12th courses
*Note: You may register for one course individually or for both courses for a full day of learning!* 


Friday, March 13, 2020

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

Morning Course

9:00am - 12:00pm • Human Resource Management  

Goal: To gain an understanding of requirements and best practices that pertains to human resources in school nutrition management:

Learning Objectives:
1) Learn how to develop consequences when an employee breaches policies and procedures
2) Practice writing performance improvement plans, suspensions and terminations
3) Gain an understanding of the most applicable employment laws to the above processes
4) Understand the district’s rights and responsibilities under the Family and Medical Leave Act
5) Learn how having a union affects standard policies and procedures
6) Develop procedures for dealing with on the job injuries and HIPPA concerns
7) Learn about ADA accommodation
8) Identify bullying in the workplace
9) Understand retaliation
10) Develop an understanding of reporting arrests, failing background checks, and drug testing

Afternoon Course 

12:30pm - 3:30pm • Planning for the Next Crisis:  Keeping Your Staff and 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) Lockdowns
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 (i.e. social media, robocalls, texts, print)
13) Know ahead of time your district’s communication policies and how to make sure your department is covered.

Click HERE to Register for March 13th courses
*Note: You may register for one course individually or for both courses for a full day of learning!*  


A block of rooms has been reserved at a reduced rate ($120/night + fees) at the Drury Plaza Hotel Indianapolis Carmel in for the nights of Wednesday, March 11th and Thursday, March 12th.  Click the link below to reserve TODAY!

Upcoming Courses...

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


Friday, April 24, 2020 
Advanced Menu Planning and Production Strategies 
School Nutrition Program Expense Basics


 Tuesday, June 9, 2020
School Nutrition Program Revenue Basics
Product and Inventory Management


Wednesday, June 10, 2020
School Nutrition Policies & Procedures
Marketing Your School Nutrition Program 

Frequently Asked Questions