Workshops for school foodservice professionals
We offer face-to-face training to school food service professionals including:
- Increasing participation in school breakfast.
- Creating Smarter Lunchrooms in school cafeterias.
- Serving fruits and vegetables.
- Lowering sodium.
Training sessions are either two hours and provide school food service staff with 2 CEUs. The optimal group size for a training session is 20 to 25 participants.
For more information on training and cost
- Contact Kelly Kunkel (kunke003@umn.edu; 507-389-6721)
- Download the the flyer: Workshops for School Foodservice Professionals (PDF).
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Two hours
- Discuss the benefits of increasing school breakfast participation.
- Learn different options for serving school breakfast.
- Use marketing strategies to increase school breakfast participation.
Two hours
- Learn about behavioral economics and its influence on choice.
- Understand how “cold state” or rational decision-making and “hot state” or impulsive decision-making affects food choices.
- Identify successful choice architecture strategies already happening in your lunchroom.
- Develop an action plan to incorporate extra nudging strategies into your lunchroom.
Two hours
- Understand the health justification for including a wide variety of fruits and vegetables in school menus.
- Practice safe handling and creative preparation techniques to optimize quality, appeal, and nutritional benefits.
- Learn cutting edge information from the field.
- new food code
- behavioral economics in the serving line
- farm-to-school resources
- Identify action steps and set goals to increase student consumption of fruits and vegetables.
Two hours
- Better understand the health implications of consuming a high-sodium diet.
- Learn how simple scratch cooking can reduce sodium in school meals.
- Explore and practice culinary skills to reduce the sodium content of meals.
- Practice identifying the amount of sodium in food.
- Learn a variety of techniques for adding flavor to food.
Two hours
- Learn about food allergies and their impact of school nutrition programs.
- Practice reading food labels.
- Develop an action plan for accommodating students with food allergies.
- Identify ways to reduce risk and avoid cross contact.
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