summer conference 2012 brochure.3.6 - region one esc · title: summer conference 2012...

Region One ESC Child Nutrition Program

Summer Conference 2012 July 25-26, 2012

8:30 am - 3:30 pm

Upcoming Child Nutrition Trainings

Please visit our staff development website for details at www. esc1.net/staffdev

April 2012– Webinars– Free ♦ 3rd Workshop #34350

♦ 4th Workshop #34351

♦12th Workshop #34352

♦17th Workshop #34353

♦ 24th Workshop #34354 ♦ 26th Workshop #34355

May 2012-Training ♦ 8th & 9th Nutrikid Training Workshop #36793 $275.00 fee per participants ♦ 29th & 30th Child Nutrition CRE Success Course Workshop#34365 $15.00 fee per participants June 2012 Conference ♦ 17th thru 21st Texas Association for School Nutrition (TASN) Austin, TX July 2012 ♦ 15th thru 18th School Nutrition Association (SNA) Denver, CO ♦ 25th & 26th Summer Conference 2012 $15.00 fee per participants

Workshop Number Child Nutrition Course Level Hours

33972 Cost Control / Marketing & Food Presentation / Focus on the Customer 1,2,3,4,5 12

32981 Eligibility Guidance (Application Processor ) / Verification 3,4,5 12

36851 Equipment Tools & Utensils 1,2,3 12

33934 HACCP SOP's, How to Handle a Recall, Food Safety Begins with You! 1,2,3 12

33974 How to Deliver Nutrition Education to Elementary Students 3,4 12

33954How to Use Helper Sheets,

Review of the New Meal Pattern, Food Production Records-Traditional (Bilingual)

2,3,4,5 12

33952How to Use Helper Sheets,

Review of the New Meal Pattern, Food Production Records-Traditional (English)

2,3,4,5 12

33978 How to Use Seasonings to Enhance the Flavor in Foods 3,4,5 12

33971 Leadership Skills Part One (I) 3 12

34736 Leadership Skills Part Two (II) 3 12

33977 Leadership Skills Part Three (III) 3 12

32979 Maintaining an Efficient & Effective Food Service 1,2,3 12

32977Menu Planning Using the New Meal Pattern

Requirements,How to Plan Cycle Menus, & Meal Certification

2,3 12

33975 Microsoft Word, Excel 2,3,4 12

33947 Offer Vs Serve / Counting & Claiming using the New Meal Pattern Requirements 3 12

32978 Working & Serving It Safe (Bilingual) 1 12

Region One Child Nutrition ProgramSummer Conference

July 25-26, 2012

Final Day to Register is May 11, 2012 @ 12 noon

Note: All courses are 2 day duration total of 12 hour courses$15.00

Purpose of this class is to learn to facilitate, to speak in front of, and to teach nutrition to Elementary students. You will ultimately become an advocate for nutrition. Participants will learn how to deliver the instructional component of Nutrition, Math, and preparing light snacks. This is a hands on class that will require full experimentations with recipes and lesson plans in order to be effective. Audience: Participants should have direct responsibility for administering, supervising or managing child nutrition operations of

Course DescriptionsCost Control / Marketing & Food Presentation / Focus on the CustomerThis course addresses how excellent customer service can give you the competitive edge. Participants will learn how a customer driven attitude, food presentations, merchandising techniques, and projecting a professional image can work together to increase participation and boost your program's image and maintain cost control. Audience: Supervisor, Manager or Cook level participants who have direct responsibility for food production and preparation/service of meals.

Eligibility Guidance (Application Processor ) / VerificationThis course provides detailed guidance to those individuals responsible for reviewing, verifying and maintaining applications for free and reduced-price meal benefits, as well as providing a general overview of the district’s policy statement and agreement, civil rights compliance, direct certification and Accuclaim regulations and verification of income eligibility of applications selected. Error prone verification process will be reviewed. Audience: Participants should have direct responsibility for reviewing, verifying and/or maintaining applications for free, reduced-price meal benefits, and verification.

Equipment Tools & UtensilsThis course will cover an approach to proper use and care of small to large kithchen equipment, tools and utensils by identifying abbreviations,equivalents,subsitutions, and cooking terms as well as proper measuring techniques and maintaining a safe working environment by applying safety and sanitation guidelines.Audience: Participants should have direct responsibility for food production and ordering of supplies for schools participating in NSLP and/or SBP.

HACCP SOP's, How to Handle a Recall, Food Safety Begins with You!This course addresses the implementation of local HACCP plans with emphasis on effective monitoring strategies. Participants will learn how to identify whether SOP are being implemented, corrective actions to address hazards, and maintaining of temperatures. Audience: Participants should have direct responsibility for food production and ordering of supplies for schools participating in NSLP and/or SBP.

How to Deliver Nutrition Education to Elementary Students

p p y g p g g g pdistrict schools participating in the NSLP and/ or SBP .

How to Use Helper Sheets, Review of the New Meal Pattern, Food Production Records-Traditional (Bilingual)

This course provides a review of the NEW Food Based Meal Pattern requirements; food production records and the NEW offer versus serve requirements. Basic principles for using the USDA Food Buying Guide in food preparation, elementary math concepts needed to calculate and adjust recipes, including practice activities to complete a Food Production Record will be reviewed. Basic principles will be taught for completing food production records to be compliant with federal and state regulations. Audience: Supervisor, manager or cook level participants should have direct responsibility for food production, completing food production records and ordering supplies for schools participating in the NSLP and/or SBP.

How to Use Helper Sheets,Review of the New Meal Pattern, Food Production Records-Traditional (English)

This course provides a review of the NEW Food Based Meal Pattern requirements; food production records and the NEW offer versus serve requirements. Basic principles for using the USDA Food Buying Guide in food preparation, elementary math concepts needed to calculate and adjust recipes, including practice activities to complete a Food Production Record will be reviewed. Basic principles will be taught for completing food production records to be compliant with federal and state regulations. Audience: Supervisor, manager or cook level participants should have direct responsibility for food production, completing food production records and ordering supplies for schools participating in the NSLP and/or SBP.

How to Use Seasonings to Enhance the Flavor in FoodsSeasonings, Spices and Herbs are designed to help school nutrition employees improve the quality and appeal of school meals served. It is also intended to help school nutrition employees incorporate principles of the Dietary Guidelines for American, 2010 into the planning and preparation of school meals. The course will focus on introducing seasonings that build flavors and how testing new flavors with students can create acceptance while reducing sodium. Audience: Supervisor, Manager or Cook level participants who have direct responsibility for food production and preparation/service of meals.

Course Descriptions

This course addresses the importance of Effective Leadership and Management Styles, Coaching Employees for positive outcomes and adult learing principles. Emphasis is placed on understanding of a manager's purpose, in creating a motivating workplace, effective team and developing team goals. This course will allow participants to identify and apply elements of effective Child Nutrition Teams, the stages of team develpment and identify the steps for goal setting and applying the steps to a work-site team. Audience: Participants should have direct responsibility for administering, supervising or managing child nutrition operations of district schools participating in the NSLP and/ or SBP.

Leadership Skills Part One (I)This course addresses the importance of communication skills and how conflicts are a natural part of any relationship and of any group. Emphasis is placed on understanding of a manager's purpose, goals, and non-productive behaviors. This course will allow participants to understand the critical issues of a conflict, and how it can be approached with the desire to create a mutually beneficial resolution. Audience: Participants should have direct responsibility for administering, supervising or managing child nutrition operations of district schools participating in the NSLP and/ or SBP .

Leadership Skills Part Two (II)This course addresses the importance of relationships between emotions, feelings and motivation as part of any relationship and of any group. Emphasis is placed on understanding of a manager's purpose, in creating a motivating workplace, effective team and developing team goals. This course will allow participants to identify and apply elements of effective Child Nutrition Teams, the stages of team develpment and identify the steps for goal setting and applying the steps to a work-site team. Audience: Participants should have direct responsibility for administering, supervising or managing child nutrition operations of district schools participating in the NSLP and/ or SBP . Leadership Skills Part Three (III)

Maintaining an Efficient & Effective Food ServiceThis course will address aspects of maintaining an effective and efficient food service addressing labor efficiencies, measuring productivity through meals per labor hour, organization of the workstation, creating work schedules, how to work efficiently and food production planning. Participants will learn skills to effectively impact a school foodservice operation using the tools provided. Audience: Participants should have direct responsibility for adminstering, supervising or managing child nutrition operations or be responsible for food production and ordering of supplies for schools participating in NSLP and/or SBP of district schools participating in the NSLP and / or SBP.

Menu Planning Using the New Meal Pattern Requirements, How to Plan Cycle Menus, & Meal Certification

Offer Vs Serve / Counting & Claiming using the New Meal Pattern RequirementsThis course provides detailed information regarding record keeping, meal pricing, point-of-service counts, mediums of exchange, overt identification, Accuclaim edit checks and recognizing a reimbursable meal in schools implementing the NEW offer versus serve guidelines. A general overview of areas, such as the district’s policy statement, applications, verification, civil rights compliance and program funding will be provided. Participant will gain overall knowledge of program requirements including benefit issuance, reimbursable meals and correct counts are part of the reimbursement process. Audience: Participants should be a Cashier or have direct responsibility for counting meals claimed for reimbursement. Working & Serving It Safe (Bilingual)This course focuses on why food safety is important and gives general guidance on how foodservice personnel can ensure that foods are prepared and served in a safe manner. Promoting and implementing safe work place practices through planning, organization, awareness and education; protection of the environment and recycling, crises management and reporting. Audience: Participants who have direct responsibility for preparation and service of meals.

This course addresses menu planning options and how the menu drives ordering using the new Food Based Menu Pattern for K-5, 6-8 and 9-12 grades. Includes overview of cycle menus, purchasing, standardized recipes, and inventory management and receiving. Participants will learn skills to create consistently healthy, accurate, and safe menus using standardized recipes and how to use leftovers. Audience: Participants should have direct responsibility for administering, supervising or managing child nutrition operations of district schools participating in the NSLP and/ or SBP.

Microsoft Word, Excel This computer course focuses on the use of basic Microsoft Word, Excel, and Outlook functions. Participants will learn how to navigate through Word and Excel and new features for Outlook such as the To-Do Bar and the new calendar navigation can help you work more efficiently and use messages to schedule tasks, set up meetings, or create contacts. Email is another form of communication. Audience: Participants should have basic knowledge of computers.

How to Create an Email Account

Step 1 Open up a new Internet Explorer Web Page

Type the following internet address http://www.yahoo.com Step 2

Select Mail from the top left hand side Step 3

Since you don’t have a Yahoo ID. You will need to create an account Click on Sign Up on the bottom right corner

Step 4

Answer the four sections shown Information First Name, Last Name, Gender, Birthday, Country, and Postal Code Select an ID and Password ID: [email protected], then click check

Try adding a word or number to make it unique (we recommend your entire first name, middle initial(s) and last name and school district abbreviation, all in lower case letters.)

EX: Laura-Zelda S. Villarreal of Edinburg CISD [email protected]

Password: To make your password secure, use letters and numbers (we recommend you use your school district name and add a #1 at the end, all in lower case letters.)

EX: edinburgcisd1

In case you forget your ID or Password

Alternate Email You DO NOT have to type an alternate email address

Secret Question 1 Select Type your question here (We recommend this choice)

Specify Your Question Type “What is my school district name?

Your Answer Type your district name Ex: edinburg

Secret Question 2 Select Type your question here (We recommend this choice)

Specify Your Question Type “What is my school campus name?

Your Answer Type your campus name Ex: administration

Type the code shown (Must Be Typed Exactly As Is), click create my account

Step 5

Congratulations! You now have an email account. Print that page for your records. Click Continue to view your email account.

The End

You will receive automatic updates from Region One ESC, to this email address, of any workshops you have registered for whether it is an add, drop, or cancellation. This is also where you will receive a link to evaluate the courses you attend which you must complete in order to print out your certificate. Now you will use this NEW email address to create a profile in the NEW Region One ESC Staff Development System.

How to Create a Profile on Region One ESC’s NEW Staff Development System

First Screen

Select New User? Or Log In if you are an existing user.

If you are an existing user, the system will prompt you to update your profile following the screens below.


Type in your Social Security Number.

Click

CREATE A NEW PROFILE:

Type in actual and true information in all blank spaces, in the format requested.

Your name will appear on your certificate as you have entered it on the staff development system. (See Example on Next Page)

Make sure that you have a functional (working) E-mail address, whether work or personal, or you WILL NOT be able to register for FUTURE trainings!!!


PROFILE SELECTION:

Under Profile Role, Select Education (Instruction continued on next page.)

(SELECT YOUR DISTRICT NAME)

(SKIP Vendor/Business Information Section. This is for Vendors Only)

(SELECT CAMPUS NAME)

(Select Child Nutrition and Double Click)


EDUCATOR INFORMATION:

Job Role: Select Auxiliary Staff (Food Service, Transportation, etc.)

District Information: Select Region 01 and a drop down menu of all the school districts in our region will load, select your district.

(Please allow time for your districts to load) SELECT YOUR DISTRICT

After you select your district, select your campus.

(Please allow time for your campuses to load) SELECT YOUR CAMPUS

VENDOR/BUSINESS INFORMATION: (SKIP THIS SECTION)

SUBJECT INTEREST:

Double click on Child Nutrition

MAILING LIST OPTION:

Select I understand in the first choices.

Select Yes, if you want future events notifications, otherwise select No.

Select Yes, if you will allow Region One ESC to share your e-mail address with a 3rd party, otherwise select no.

Click The screen on the next page appears.


Log into your e-mail address and find the staff development e-mail. It may be found in spam (junk) box.

Click the e-mail to open it. (The following message is contained in the e-mail.)

Click the link and a pop up box will open taking you back to the first screen on this document.

Click on and you are now in your profile … Look at the UPPER right hand corner of the screen.

It says Welcome, (YOUR NAME).

You can Edit your Profile, or search by workshop number in the box above.


To register for a workshop, type in the workshop number you are looking for… and click GO

The screen below appears…

Click on LOWER right hand corner

and the screen on the next page appears…


Click on

The following screen appears and you will be asked to VERIFY Personal Information

Click on


Select AGREE.

Then click

Region One ESC Child Nutrition cancellation policies DIFFER from other programs on Staff Development and will be noted on all flyers and handouts. The 3 day cancellation

policy DOES NOT APPLY to CNP workshops / trainings.

Please pay special attention to CNP’s cancellation requirements as costs are incurred almost 2-3 months in advance and therefore CHILD NUTRITION PROGRAM CANCELLATION DEADLINES

MUST BE FOLLOWED.

After you have received your registration confirmation thru e-mail, the screen on the following page appears…


Go back to your e-mail and find the staff development e-mail.

The following message is contained in the e-mail.

PLEASE print out this e-mail confirmation and bring it with you to the training or workshop to show that you are registered for the training.

Remember, CNP cancellations differ from Staff Development. The 3 day cancellation DOES NOT APPLY to Child Nutrition Workshops / Trainings.

Region One Education Service Center Child Nutrition Program

1900 West Schunior Edinburg, Texas 78541 (956) 984-6126 Phone

(956) 984-7602 Fax www.esc1.net

Laura-Zelda S. Villarreal, MBA, R.D., L.D., SNS Child Nutrition Coordinator

(956) 984-6124 [email protected]

Kimberly L. Hesbrook, MS, R.D., L.D. Child Nutrition Educational Specialist

(956) 984-6121 [email protected]

Erika R. Leal

Child Nutrition Technician (956) 984-6126 [email protected]

Sandra Bazan

Child Nutrition Program Assistant (956) 984-6120

[email protected]

“This service (or product) is provided through the Texas Department of Agriculture's school nutrition education, and outreach program funded by the U. S. Department of Agriculture, Food and Nutrition Service. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer” (USDA, 2011).

summer conference 2012 brochure.3.6 - region one esc · title: summer conference 2012...

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