Training for school food service professionals

Workshops and continuing education credits

All workshops are one hour and provide school food service staff with 1 CEU. 

Wake up to school breakfast workshop

• Identify the benefits of school breakfast.
• Learn about the school breakfast service options.
• Explore the use of copycat foods in schools.
• Apply promotional strategies to increase school breakfast participation.

Smarter Lunchrooms: Quick and easy ways to increase participation and reduce waste

• Learn about behavioral economics and its influence on choice.
• Identify successful choice architecture strategies already happening in your lunchroom.
• Develop an action plan to incorporate additional nudging strategies into your lunchroom.

A new look at fruits and vegetables in school cafeterias

• Describe the health benefits of fruit and vegetable consumption.
• Gain a variety of ideas for including more nutrient-dense, tasty and appealing fruits and vegetables.
• Learn ways for structuring the cafeteria and serving line to “nudge” students toward healthier choices.

Lose the sodium, add the flavor

• Recognize the health implications of a high-sodium diet.
• Identify high amounts of sodium in some foods.
• Learn seasoning techniques for adding flavor to foods without salt.

Managing food allergens in school nutrition programs

• Explore risks of food allergens in school meals.
• Apply knowledge through reading food labels.
• Identify how to respond in an emergency.
• Discuss meal accommodations for students with food allergies.

Fueling growth preschool to graduation

• Recognize the role child/youth development plays in food choices and nutrition.
• Identify nutritional needs of students.
• Apply new knowledge to encourage students to make nutritious food choices.