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Child Nutrition Summer Conference 2023

This two day in-person conference, provides professional development for food service personnel in all areas of compliance for the TDA administered Child Nutrition Programs.



Leadership Day - Directors
(Tuesday, July 11, 2023 9:00 AM - 12:00 PM)
Session ID: 340068
Leadership Morning
Seats Filled: 99 / 110
Location:Region 08 ESC, 300 - 3rd Floor Conference Center

Important Breakout Information:
Training Day for DIRECTORS and MANAGERS Guest Speaker Team Building
Leadership Day PM
(Tuesday, July 11, 2023 1:00 PM - 4:00 PM)
Session ID: 340069
WBSCM: Entitlement, Menu Planning & Forecasting
Seats Filled: 70 / 110
Location:Region 08 ESC, 300 - 3rd Floor Conference Center

Important Breakout Information:
Mandatory training for Directors and managers who will be using the WBSCM system. This portion of the training will be focusing on: Entitlement, Menu Planning & Forecasting.
Session ID: 340077
Beginning Computer
Seats Filled: 24 / 26
Location:Region 08 ESC, 106 - Marion Computer Lab

Important Breakout Information:
This Beginning Computer class is designed for Child Nutrition Staff.
Day 1 - AM
(Wednesday, July 12, 2023 9:00 AM - 12:00 PM)
Session ID: 340081
Food Buying Guide
Seats Filled: 24 / 24
Location:Region 08 ESC, 106 - Marion Computer Lab

Important Breakout Information:
This class provides participants with information on FBG contents and using yield data to complete food purchase calculations, adjust recipes, and complete food production records. Participants will learn how to use the new MOBILE APP and receive hands-on practice to determine the amounts of food to purchase and prepare for reimbursable meals.
This session is full.
Session ID: 340083
Customer Service
Seats Filled: 27 / 60
Location:Region 08 ESC, 117 - Bowie

Important Breakout Information:
This class will explore the importance of good customer service and provide participants with resources and examples on how to improve customer service skills and how to increase employee responsiveness to the customers' needs and expectations. The students are not a captive audience. Let's learn how to compete with other sources for their business and get them to WANT to come in and eat with us.
Session ID: 340085
Meal Patterns
Seats Filled: 45 / 45
Location:Region 08 ESC, 118 - Camp

Important Breakout Information:
This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the history and legislative changes that affect the school meal standards, the principles of food-based menu planning, lunch and breakfast meal patterns, dietary specifications and offer versus serve.
This session is full.
Session ID: 340087
Food Allergies for Managers and Staff
Seats Filled: 60 / 60
Location:Region 08 ESC, 300 - 3rd Floor Conference Center

Important Breakout Information:
Food Allergies for School Nutrition Managers and Staff is an in-depth training on managing food allergies in school nutrition programs. Food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course includes information about food allergies, food intolerance, reading food labels, avoiding cross contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies.
This session is full.
Session ID: 340089
Food Based Menu Planning
Seats Filled: 12 / 35
Location:Region 08 ESC, 125 - Fannin

Important Breakout Information:
This course is not the MEAL PATTERNS, but more SKILLS on how to plan menus that go together well covering topics such as texture, color, student acceptance etc.
Session ID: 340091
Efficiencies in the Workplace
Seats Filled: 40 / 40
Location:Region 08 ESC, 126 - Hopkins
This session is full.
Session ID: 340093
Nutrition 101
Seats Filled: 30 / 45
Location:Region 08 ESC, 128 - Lamar

Important Breakout Information:
This course qualifies for SNA core course certification level 1. This training provides a basic overview of nutrition with an emphasis on the importance of balance in daily food choices and the inclusion of physical activity as a key component to good health. The training incorporates a variety of learning activities including short physical activity boosters.
Session ID: 340095
Seasonings, Garnishes and Food Presentation
Seats Filled: 60 / 60
Location:Region 08 ESC, 201 - Red River

Important Breakout Information:
Food is always better when properly seasoned. You'll enjoy cooking a lot more once you've mastered the herb and spice basics. The food will taste better, smell better, and impress your customers. In this workshop you will learn how to use the seasonings you can readily find in your kitchens to improve and accentuate the dishes you serve.
This session is full.
Session ID: 340097
Reimbursable Meals
Seats Filled: 43 / 60
Location:Region 08 ESC, 205 - Titus

Important Breakout Information:
This course teaches the importance of an accurate system for counting meals at serving sites prior to the submission of the monthly claim for reimbursement. The basics of efficiently operating and utilizing a point of service (POS) system, ensuring correct recognition of reimbursable meal components, offer versus serve (OVS), and confidential student eligibility identification will be reviewed. Internal controls to ensure the accuracy of meal counts and record keeping will be discussed.
Session ID: 340099
Food Production Records
Seats Filled: 21 / 24
Location:Region 08 ESC, 209 - Morris Computer Lab

Important Breakout Information:
This course will provide basic principles for completing production records to be compliant with federal and state regulations. Participants must understand elementary math concepts in order to calculate records and complete practice activities. ***Please note that while it is not required, it is highly recommended that participants take the Food Buying Guide Workshop prior to attending this session.
Session ID: 340101
Meal Patterns - SPANISH
Seats Filled: 20 / 30
Location:Region 08 ESC, 119 - Cass

Important Breakout Information:
This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the history and legislative changes that affect the school meal standards, the principles of food-based menu planning, lunch and breakfast meal patterns, dietary specifications and offer versus serve. This class is geared toward our Spanish speaking participants.
Session ID: 340105
Food Buying Guide - SPANISH
Seats Filled: 2 / 30
Location:Region 08 ESC, 308 - Lake Bob Sandlin

Important Breakout Information:
This class provides participants with information on FBG contents and using yield data to complete food purchase calculations, adjust recipes, and complete food production records. Participants will learn how to use the new MOBILE APP and receive hands-on practice to determine the amounts of food to purchase and prepare for reimbursable meals. This class will be presented in SPANISH. Esta clase brinda a los participantes información sobre el contenido del FBG y el uso de datos de rendimiento para completar los cálculos de compra de alimentos, ajustar recetas y completar registros de producción de alimentos. Los participantes aprenderán a usar la nueva APLICACIÓN MÓVIL y recibirán práctica para determinar las cantidades de alimentos que deben comprar y preparar para las comidas reembolsables. Este curso se impartirá en español.
Session ID: 340107
Customer Service - SPANISH
Seats Filled: 3 / 30
Location:Region 08 ESC, 307 - Lake Cypress Springs

Important Breakout Information:
This class will explore the importance of good customer service and provide participants with resources and examples on how to improve customer service skills and how to increase employee responsiveness to the customers' needs and expectations. The students are not a captive audience. Let's learn how to compete with other sources for their business and get them to WANT to come in and eat with us. This class is geared toward our Spanish speaking participants. Esta clase explorará la importancia de un buen servicio al cliente y brindará a los participantes recursos y ejemplos sobre cómo mejorar las habilidades de servicio al cliente y cómo responder a las necesidades y expectativas de los clientes. Los estudiantes no son un público cautivo. Aprendamos cómo competir con otros por su clientela y hagamos que QUIERAN venir y comer con nosotros.
Session ID: 340111
Kitchen Math - SPANISH
Seats Filled: 10 / 15
Location:Region 08 ESC, 124 - Delta

Important Breakout Information:
Kitchen Math provides participants with hands-on practice using math operations, fractions and decimals, units of measurement, equivalents, and math for meals. This class will be presented in SPANISH. Kitchen Math les brinda a los participantes práctica usando operaciones matemáticas, fracciones y decimales, unidades de medida, equivalentes y matemáticas para las comidas. Este curso se impartirá en español.
Day 1 - PM
(Wednesday, July 12, 2023 1:00 PM - 4:00 PM)
Session ID: 340082
Food Buying Guide
Seats Filled: 24 / 24
Location:Region 08 ESC, 106 - Marion Computer Lab

Important Breakout Information:
This class provides participants with information on FBG contents and using yield data to complete food purchase calculations, adjust recipes, and complete food production records. Participants will learn how to use the new MOBILE APP and receive hands-on practice to determine the amounts of food to purchase and prepare for reimbursable meals.
This session is full.
Session ID: 340084
Customer Service
Seats Filled: 60 / 60
Location:Region 08 ESC, 117 - Bowie

Important Breakout Information:
This class will explore the importance of good customer service and provide participants with resources and examples on how to improve customer service skills and how to increase employee responsiveness to the customers' needs and expectations. The students are not a captive audience. Let's learn how to compete with other sources for their business and get them to WANT to come in and eat with us.
This session is full.
Session ID: 340086
Offer vs. Serve
Seats Filled: 45 / 45
Location:Region 08 ESC, 118 - Camp

Important Breakout Information:
Participants will learn the very basics of the components required in the meal pattern and will practice activities that will strengthen their skills in quickly identifying reimbursable meals and implementing Offer vs. Serve correctly.
This session is full.
Session ID: 340088
Food Allergies for Managers and Staff
Seats Filled: 46 / 60
Location:Region 08 ESC, 300 - 3rd Floor Conference Center

Important Breakout Information:
Food Allergies for School Nutrition Managers and Staff is an in-depth training on managing food allergies in school nutrition programs. Food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course includes information about food allergies, food intolerance, reading food labels, avoiding cross contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies
Session ID: 340090
Food Based Menu Planning
Seats Filled: 20 / 35
Location:Region 08 ESC, 125 - Fannin

Important Breakout Information:
This course is not the MEAL PATTERNS, but more SKILLS on how to plan menus that go together well covering topics such as texture, color, student acceptance etc.
Session ID: 340092
Food Safety
Seats Filled: 40 / 40
Location:Region 08 ESC, 201 - Red River

Important Breakout Information:
Developed for new school nutrition managers, employees, and substitute cooks – this training curriculum is designed to provide a basic understanding of food safety. the lesson content covers food safety and why it is important, methods for training school nutrition staff on food safety, how to prevent foodborne illness, and checklists to monitor food safety.
This session is full.
Session ID: 340094
Kitchen Math
Seats Filled: 14 / 45
Location:Region 08 ESC, 128 - Lamar

Important Breakout Information:
Kitchen Math provides participants with hands-on practice using math operations, fractions and decimals, units of measurement, equivalents, and math for meals.
Session ID: 340096
Whistle While You Work
Seats Filled: 41 / 40
Location:Region 08 ESC, 126 - Hopkins
This session is full.
Session ID: 340098
Reimbursable Meals
Seats Filled: 37 / 60
Location:Region 08 ESC, 205 - Titus

Important Breakout Information:
This course teaches the importance of an accurate system for counting meals at serving sites prior to the submission of the monthly claim for reimbursement. The basics of efficiently operating and utilizing a point of service (POS) system, ensuring correct recognition of reimbursable meal components, offer versus serve (OVS), and confidential student eligibility identification will be reviewed. Internal controls to ensure the accuracy of meal counts and record keeping will be discussed.
Session ID: 340100
Food Production Records
Seats Filled: 24 / 24
Location:Region 08 ESC, 209 - Morris Computer Lab

Important Breakout Information:
This course will provide basic principles for completing production records to be compliant with federal and state regulations. Participants must understand elementary math concepts in order to calculate records and complete practice activities. ***Please note that while it is not required, it is highly recommended that participants take the Food Buying Guide Workshop prior to attending this session.
This session is full.
Session ID: 340102
Meal Patterns - SPANISH
Seats Filled: 4 / 30
Location:Region 08 ESC, 119 - Cass

Important Breakout Information:
This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the history and legislative changes that affect the school meal standards, the principles of food-based menu planning, lunch and breakfast meal patterns, dietary specifications and offer versus serve. This class is geared towards our Spanish Speaking Participants.
Session ID: 340106
Food Production Records - SPANISH
Seats Filled: 8 / 30
Location:Region 08 ESC, 308 - Lake Bob Sandlin

Important Breakout Information:
This course will provide basic principles for completing production records to be compliant with federal and state regulations. Participants must understand elementary math concepts in order to calculate records and complete practice activities. ***Please note that while it is not required, it is highly recommended that participants take the Food Buying Guide Workshop prior to attending this session. This class will be presented in SPANISH. Este curso proporciona los principios básicos para completar los registros de producción para cumplir con las reglamentos federales y estatales. Los participantes deben comprender conceptos matemáticos básicos para calcular registros y completar actividades de práctica. Este curso se impartirá en español. ***Tenga en cuenta que, si bien no es obligatorio, se recomienda que los participantes realicen el Taller Food Buying Guide antes de asistir a esta sesión.
Session ID: 340108
Customer Service - in SPANISH
Seats Filled: 13 / 30
Location:Region 08 ESC, 307 - Lake Cypress Springs

Important Breakout Information:
This class will explore the importance of good customer service and provide participants with resources and examples on how to improve customer service skills and how to increase employee responsiveness to the customers' needs and expectations. The students are not a captive audience. Let's learn how to compete with other sources for their business and get them to WANT to come in and eat with us. This class is geared toward our Spanish speaking participants. Esta clase explorará la importancia de un buen servicio al cliente y brindará a los participantes recursos y ejemplos sobre cómo mejorar las habilidades de servicio al cliente y cómo responder a las necesidades y expectativas de los clientes. Los estudiantes no son un público cautivo. Aprendamos cómo competir con otros por su clientela y hagamos que QUIERAN venir y comer con nosotros. This class is geared toward our Spanish speaking Participants.
Session ID: 340112
Weights and Measures - SPANISH
Seats Filled: 19 / 15
Location:Region 08 ESC, 124 - Delta

Important Breakout Information:
Wait, there is a difference in ounces by weight and ounces by volume? This hands-on training will give participants the knowledge and skills necessary to understand the differences in weights and volume measurements. This knowledge is essential to working in a school food-service environment and will assist you in preparing standardized recipes in your school. This class will be presented in SPANISH.
This session is full.
Day 2 - AM
(Thursday, July 13, 2023 9:00 AM - 12:00 PM)
Session ID: 340116
Food Buying Guide
Seats Filled: 24 / 24
Location:Region 08 ESC, 106 - Marion Computer Lab

Important Breakout Information:
This class provides participants with information on FBG contents and using yield data to complete food purchase calculations, adjust recipes, and complete food production records. Participants will learn how to use the new MOBILE APP and receive hands-on practice to determine the amounts of food to purchase and prepare for reimbursable meals.
This session is full.
Session ID: 340119
Customer Service
Seats Filled: 20 / 60
Location:Region 08 ESC, 117 - Bowie

Important Breakout Information:
This class will explore the importance of good customer service and provide participants with resources and examples on how to improve customer service skills and how to increase employee responsiveness to the customers' needs and expectations. The students are not a captive audience. Let's learn how to compete with other sources for their business and get them to WANT to come in and eat with us.
Session ID: 340121
Meal Patterns
Seats Filled: 45 / 45
Location:Region 08 ESC, 118 - Camp

Important Breakout Information:
This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the history and legislative changes that affect the school meal standards, the principles of food-based menu planning, lunch and breakfast meal patterns, dietary specifications and offer versus serve.
This session is full.
Session ID: 340124
Food Allergies for Managers and Staff
Seats Filled: 15 / 60
Location:Region 08 ESC, 300 - 3rd Floor Conference Center

Important Breakout Information:
Food Allergies for School Nutrition Managers and Staff is an in-depth training on managing food allergies in school nutrition programs. Food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course includes information about food allergies, food intolerance, reading food labels, avoiding cross contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies.
Session ID: 340126
Food Based Menu Planning
Seats Filled: 6 / 35
Location:Region 08 ESC, 125 - Fannin

Important Breakout Information:
This course is not the MEAL PATTERNS, but more SKILLS on how to plan menus that go together well covering topics such as texture, color, student acceptance etc.
Session ID: 340128
Efficiencies in the Workplace
Seats Filled: 40 / 40
Location:Region 08 ESC, 126 - Hopkins
This session is full.
Session ID: 340130
Nutrition 101
Seats Filled: 9 / 45
Location:Region 08 ESC, 128 - Lamar

Important Breakout Information:
Nutrition 101: A Taste of Food and Fitness (8-hour training) This course qualifies for SNA core course certification level 1. This training provides a basic overview of nutrition with an emphasis on the importance of balance in daily food choices and the inclusion of physical activity as a key component to good health. The training incorporates a variety of learning activities including short physical activity boosters.
Session ID: 340132
Seasonings, Garnishes and Food Presentation
Seats Filled: 40 / 40
Location:Region 08 ESC, 201 - Red River

Important Breakout Information:
Food is always better when properly seasoned. You'll enjoy cooking a lot more once you've mastered the herb and spice basics. The food will taste better, smell better, and impress your customers. In this workshop you will learn how to use the seasonings you can readily find in your kitchens to improve and accentuate the dishes you serve.
This session is full.
Session ID: 340134
Reimbursable Meals
Seats Filled: 15 / 60
Location:Region 08 ESC, 205 - Titus

Important Breakout Information:
This course teaches the importance of an accurate system for counting meals at serving sites prior to the submission of the monthly claim for reimbursement. The basics of efficiently operating and utilizing a point of service (POS) system, ensuring correct recognition of reimbursable meal components, offer versus serve (OVS), and confidential student eligibility identification will be reviewed. Internal controls to ensure the accuracy of meal counts and record keeping will be discussed.
Session ID: 340136
Food Production Records
Seats Filled: 20 / 24
Location:Region 08 ESC, 209 - Morris Computer Lab

Important Breakout Information:
This course will provide basic principles for completing production records to be compliant with federal and state regulations. Participants must understand elementary math concepts in order to calculate records and complete practice activities. ***Please note that while it is not required, it is highly recommended that participants take the Food Buying Guide Workshop prior to attending this session.
Session ID: 340138
Meal Patterns - SPANISH
Seats Filled: 1 / 30
Location:Region 08 ESC, 119 - Cass

Important Breakout Information:
This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the history and legislative changes that affect the school meal standards, the principles of food-based menu planning, lunch and breakfast meal patterns, dietary specifications and offer versus serve. This class is geared toward our Spanish speaking Participants.
Session ID: 340140
Customer Service - SPANISH
Seats Filled: 4 / 30
Location:Region 08 ESC, 307 - Lake Cypress Springs

Important Breakout Information:
This class will explore the importance of good customer service and provide participants with resources and examples on how to improve customer service skills and how to increase employee responsiveness to the customers' needs and expectations. The students are not a captive audience. Let's learn how to compete with other sources for their business and get them to WANT to come in and eat with us. This class is geared toward our Spanish speaking participants. Esta clase explorará la importancia de un buen servicio al cliente y brindará a los participantes recursos y ejemplos sobre cómo mejorar las habilidades de servicio al cliente y cómo responder a las necesidades y expectativas de los clientes. Los estudiantes no son un público cautivo. Aprendamos cómo competir con otros por su clientela y hagamos que QUIERAN venir y comer con nosotros.
Session ID: 340142
Reimbursable Meals - SPANISH
Seats Filled: 14 / 30
Location:Region 08 ESC, 308 - Lake Bob Sandlin

Important Breakout Information:
This course teaches the importance of an accurate system for counting meals at serving sites prior to the submission of the monthly claim for reimbursement. The basics of efficiently operating and utilizing a point of service (POS) system, ensuring correct recognition of reimbursable meal components, offer versus serve (OVS), and confidential student eligibility identification will be reviewed. Internal controls to ensure the accuracy of meal counts and record keeping will be discussed. This class will be presented in SPANISH. Este curso enseña la importancia de un sistema preciso para contar las comidas en los sitios de servicio antes de presentar el reclamo mensual de reembolso. Se revisarán los conceptos básicos para operar y utilizar de manera eficiente un sistema de punto de servicio (POS), asegurando el reconocimiento correcto de los componentes de comidas reembolsables, oferta versus servicio (OVS) y la identificación confidencial de elegibilidad del estudiante. Se discutirán los controles internos
Session ID: 340149
Kitchen Math - SPANISH
Seats Filled: 14 / 15
Location:Region 08 ESC, 314 - Wright Patman Lake Science Lab

Important Breakout Information:
Kitchen Math provides participants with hands-on practice using math operations, fractions and decimals, units of measurement, equivalents, and math for meals. This class will be presented in SPANISH. Kitchen Math les brinda a los participantes práctica usando operaciones matemáticas, fracciones y decimales, unidades de medida, equivalentes y matemáticas para las comidas. Este curso se impartirá en español.
Day 2 - PM
(Thursday, July 13, 2023 1:00 PM - 4:00 PM)
Session ID: 340117
Food Buying Guide
Seats Filled: 16 / 24
Location:Region 08 ESC, 106 - Marion Computer Lab

Important Breakout Information:
This class provides participants with information on FBG contents and using yield data to complete food purchase calculations, adjust recipes, and complete food production records. Participants will learn how to use the new MOBILE APP and receive hands-on practice to determine the amounts of food to purchase and prepare for reimbursable meals.
Session ID: 340120
Customer Service
Seats Filled: 16 / 60
Location:Region 08 ESC, 117 - Bowie

Important Breakout Information:
This class will explore the importance of good customer service and provide participants with resources and examples on how to improve customer service skills and how to increase employee responsiveness to the customers' needs and expectations. The students are not a captive audience. Let's learn how to compete with other sources for their business and get them to WANT to come in and eat with us.
Session ID: 340122
Offer vs. Serve
Seats Filled: 43 / 45
Location:Region 08 ESC, 118 - Camp

Important Breakout Information:
Participants will learn the very basics of the components required in the meal pattern and will practice activities that will strengthen their skills in quickly identifying reimbursable meals and implementing Offer vs. Serve correctly.
Session ID: 340125
Food Allergies for Managers and Staff
Seats Filled: 20 / 60
Location:Region 08 ESC, 300 - 3rd Floor Conference Center

Important Breakout Information:
Food Allergies for School Nutrition Managers and Staff is an in-depth training on managing food allergies in school nutrition programs. Food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course includes information about food allergies, food intolerance, reading food labels, avoiding cross contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies.
Session ID: 340127
Food Based Menu Planning
Seats Filled: 5 / 35
Location:Region 08 ESC, 125 - Fannin

Important Breakout Information:
This course is not the MEAL PATTERNS, but more SKILLS on how to plan menus that go together well covering topics such as texture, color, student acceptance etc.
Session ID: 340129
Food Safety
Seats Filled: 33 / 40
Location:Region 08 ESC, 201 - Red River

Important Breakout Information:
Developed for new school nutrition managers, employees, and substitute cooks – this training curriculum is designed to provide a basic understanding of food safety. the lesson content covers food safety and why it is important, methods for training school nutrition staff on food safety, how to prevent foodborne illness, and checklists to monitor food safety.
Session ID: 340131
Kitchen Math
Seats Filled: 22 / 45
Location:Region 08 ESC, 128 - Lamar

Important Breakout Information:
Kitchen Math provides participants with hands-on practice using math operations, fractions and decimals, units of measurement, equivalents, and math for meals.
Session ID: 340133
Whistle While You Work
Seats Filled: 39 / 40
Location:Region 08 ESC, 126 - Hopkins
Session ID: 340135
Reimbursable Meals
Seats Filled: 18 / 60
Location:Region 08 ESC, 205 - Titus

Important Breakout Information:
This course teaches the importance of an accurate system for counting meals at serving sites prior to the submission of the monthly claim for reimbursement. The basics of efficiently operating and utilizing a point of service (POS) system, ensuring correct recognition of reimbursable meal components, offer versus serve (OVS), and confidential student eligibility identification will be reviewed. Internal controls to ensure the accuracy of meal counts and record keeping will be discussed.
Session ID: 340137
Food Production Records
Seats Filled: 21 / 24
Location:Region 08 ESC, 209 - Morris Computer Lab

Important Breakout Information:
This course will provide basic principles for completing production records to be compliant with federal and state regulations. Participants must understand elementary math concepts in order to calculate records and complete practice activities. ***Please note that while it is not required, it is highly recommended that participants take the Food Buying Guide Workshop prior to attending this session.
Session ID: 340139
Meal Patterns - SPANISH
Seats Filled: 7 / 30
Location:Region 08 ESC, 119 - Cass

Important Breakout Information:
This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the history and legislative changes that affect the school meal standards, the principles of food-based menu planning, lunch and breakfast meal patterns, dietary specifications and offer versus serve. This class is geared toward our Spanish speaking Participants.
Session ID: 340141
Customer Service - SPANISH
Seats Filled: 7 / 30
Location:Region 08 ESC, 307 - Lake Cypress Springs

Important Breakout Information:
This class will explore the importance of good customer service and provide participants with resources and examples on how to improve customer service skills and how to increase employee responsiveness to the customers' needs and expectations. The students are not a captive audience. Let's learn how to compete with other sources for their business and get them to WANT to come in and eat with us. This class is geared toward our Spanish speaking participants. Esta clase explorará la importancia de un buen servicio al cliente y brindará a los participantes recursos y ejemplos sobre cómo mejorar las habilidades de servicio al cliente y cómo responder a las necesidades y expectativas de los clientes. Los estudiantes no son un público cautivo. Aprendamos cómo competir con otros por su clientela y hagamos que QUIERAN venir y comer con nosotros.
Session ID: 340144
Reimbursable Meals - SPANISH
Seats Filled: 8 / 30
Location:Region 08 ESC, 308 - Lake Bob Sandlin

Important Breakout Information:
This course teaches the importance of an accurate system for counting meals at serving sites prior to the submission of the monthly claim for reimbursement. The basics of efficiently operating and utilizing a point of service (POS) system, ensuring correct recognition of reimbursable meal components, offer versus serve (OVS), and confidential student eligibility identification will be reviewed. Internal controls to ensure the accuracy of meal counts and record keeping will be discussed. This class will be presented in SPANISH. Este curso enseña la importancia de un sistema preciso para contar las comidas en los sitios de servicio antes de presentar el reclamo mensual de reembolso. Se revisarán los conceptos básicos para operar y utilizar de manera eficiente un sistema de punto de servicio (POS), asegurando el reconocimiento correcto de los componentes de comidas reembolsables, oferta versus servicio (OVS) y la identificación confidencial de elegibilidad del estudiante. Se discutirán los controles internos
Session ID: 340150
Weights and Measures - SPANISH
Seats Filled: 9 / 15
Location:Region 08 ESC, 314 - Wright Patman Lake Science Lab

Important Breakout Information:
Wait, there is a difference in ounces by weight and ounces by volume? This hands-on training will give participants the knowledge and skills necessary to understand the differences in weights and volume measurements. This knowledge is essential to working in a school food-service environment and will assist you in preparing standardized recipes in your school. This class will be presented in SPANISH. Espera, ¿hay una diferencia en onzas por peso y onzas por volumen? Esta capacitación práctica brindará a los participantes el conocimiento y las habilidades necesarias para comprender las diferencias en las medidas de peso y volumen. Este conocimiento es esencial para trabajar en un entorno de servicio de alimentos escolares y lo ayudará a preparar recetas estandarizadas en su escuela.




Region 8 Education Service Center | 4845 US Highway 271 N | Pittsburg TX 75686 | 903-572-8551 | Map/Directions

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