Workshops for School Foodservice Professionals
We offer face-to-face training to school foodservice professionals on serving fruits and vegetables, lowering sodium, and creating Smarter Lunchrooms in school cafeterias. Training sessions are either two or three hours and provide school foodservice staff with 2 or 3 CEUs. The optimal group size for a training session is 20 to 25 participants.
- Two hours: $450 (One trainer, limited cooking/hands-on experience)
- Three hours: $900 (Two trainers, more direct cooking/hands-on experience)
A New Look at Fruits and Vegetables in School Cafeterias
Length: Two or three 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 and more.
- Identify action steps and set goals for taking action to increase student consumption of fruits and vegetables.
Lose the Sodium, Add the Flavor
Length: Two or three 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.
Smarter Lunchrooms: Quick and Easy Ways to Increase Participation and Reduce Waste
Length: Two hours
- Learn about behavioral economics and its influence on choice.
- Understand the 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 additional nudging strategies into your lunchroom.
Nutrition Building Blocks for Great Trays® — Online training for school foodservice professionals with three enrollment options.
Menu Planning — Menu planning worksheets, a sample cycle menu, and recipes from the Great Trays® toolkit.
Preparing Food — A wealth of food preparation and tips from the Great Trays® toolkit.
Marketing — Tools for to engage your students and parents in healthier meals from the Great Trays® toolkit.
Healthy Food Choices in Schools — eXtension.org — This resource area empowers school food service directors and staff, school administrators, teachers, health professionals, and wellness committees to make changes that encourage children to make healthier food selections in school food environments.
Minnesota School Nutrition Association — Provides members opportunities for professional development and to build relationships that make a difference in the lives of children. See also the School Nutrition Association.