All courses at the School Food Institute align to USDA Professional Standards learning objectives. Completing the coursework will satisfy annual training requirements for school foodservice professionals. Upon completion of a course, participants will receive a course completion certificate.
A Fresh Approach to Education
USDA Professional Standards
| Course | Hours | USDA Key Areas | USDA Learning Objectives |
School Food 101 |
3 | Nutrition – 1000
Operations – 2000
Administration – 3000
Communications and Marketing – 4000 |
1200 – Utilize resources to prepare and integrate age/grade appropriate nutrition education curriculum with school nutrition program.
1320- Understand general nutrition concepts that relate to school meals, such as whole grains, sodium, etc. 2200 – Serve food portions to meet all USDA school meal pattern requirements and encourage healthy food selections including those for special diets. 2400 – Implement purchasing procedures and practices in order to appropriately and best utilize supplies and USDA Foods to meet menu requirements and comply with all Federal, State, and local regulations. 3400 – Implement human resources management practices through maintenance and familiarity with current personnel policies and procedures and support employees through training and retention strategies. 4100 – Develop plans that include involvement with school and community members, empower school nutrition leaders, and address excelled customer service.
|
Mission, Vision and Strategic Planning
|
2 | Administration – 3000
Communications and Marketing – 4000 |
3230 – Evaluate and utilize resources to promote a healthy school environment.
4110 – Develop strategic plans and marketing plans that reflect program goals and enhance interaction with stakeholders. 4150- Communicate within the school and to the community through multiple approaches to inform and educate stakeholders. |
School Food Operational Models |
2 | Operations – 2000
Administration – 3000 |
2460 – Develop and monitor contract(s) with a food service management company and/or others.
3400 – Implement human resources management practices through maintenance and familiarity with current personnel policies and procedures and support employees through training and retention strategies. 3510 – Evaluate/plan facilities and equipment to meet program goals. |
School Food Finance |
2 | Operations – 2000
Administration – 3000 |
2510- Develop processes for inventory management.
3330 – Prepare a budget that appropriately reflects financial goals. 3360 – Communicate financial goals, status, and other data to appropriate district and State authorities. |
Recipes and Menu Development |
2 | Nutrition – 1000
Operations – 2000
Communications and Marketing – 4000 |
1100 – Plan and prepare standardized recipes, cycle menus, and meals, including the use of USDA Foods, to meet all Federal school nutrition program requirements, including the proper meal components.
2100 – Utilize food preparation principles, production records, kitchen equipment, and food crediting to prepare foods from standardized recipes, including those for special diets. 4100 – Develop plans that include involvement with school and community members, empower school nutrition leaders, and address excelled customer service. |
School Food Procurement |
2 | Operations – 2000
|
2400 – Implement purchasing procedures and practices in order to appropriately and best utilize supplies and USDA Foods to meet menu requirements and comply with all Federal, State, and local regulations.
|
Salad Bars in Schools |
2 | Nutrition – 1000
Operations – 2000
Administration – 3000
Communications and Marketing – 4000 |
1100 – Plan and prepare standardized recipes, cycle menus, and meals, including the use of USDA Foods, to meet all Federal school nutrition program requirements, including the proper meal components.
1200 – Utilize resources to prepare and integrate age/grade appropriate nutrition education curriculum with school nutrition program. 2100 – Utilize food preparation principles, production records, kitchen equipment, and food crediting to prepare foods from standardized recipes, including those for special diets. 2600 – Utilize all food safety program guidelines and health department regulations to ensure optimal food safety. 3500 – Evaluate school nutrition program equipment and facilities to ensure maximum efficiency and availability of healthy food choices. 4100 – Develop plans that include involvement with school and community members, empower school nutrition leaders, and address excelled customer service. |
Marketing and Lunchroom Education |
2 | Nutrition – 1000
Communications and Marketing – 4000 |
1200 – Utilize resources to prepare and integrate age/grade appropriate nutrition education curriculum with school nutrition program.
4110 – Develop strategic plans and marketing plans that reflect program goals and enhance interaction with stakeholder. 4120 – Promote the Child Nutrition Program. 4150 – Communicate within the school and to the community through multiple approaches to inform and educate stakeholders. |
Plant Forward |
1.5 | Nutrition – 1000
Operations – 2000 Communications & Marketing – 4000 |
1110 – Plan menus that meet USDA nutrition requirements for reimbursable meals, including calculating meal components.
1320 – Understand general nutrition concepts that relate to school meals, such as whole grains, sodium, etc. 2110 – Understand and effectively prepare food using a standardized recipe. 4110 – Develop strategic plans and marketing plans that reflect program goals and enhance interaction with stakeholders. 4150 – Communicate within the school and to the community through multiple approaches to inform and educate stakeholders. |
Sustainable Lunchrooms |
2 | Nutrition – 1000
Operations – 2000 Administration – 3000 Communications & Marketing – 4000 |
1130 – Utilize local food sources, especially Farm to School, when possible.
2140 – Properly use and care for equipment. 2440 – Generate food and supply orders. 2520 – Apply safe and effective inventory receiving and storage procedures. 3250 – Manage water, energy, and waste. 3510 – Evaluate/plan facilities and equipment to meet program goals. |
Ingredients for Healthier Kids |
2 | Nutrition – 1000
Operations – 2000
|
1130- Utilize local food sources, especially Farm to School, when possible.
1320 -Understand general nutrition concepts that relate to school meals, such as whole grains, sodium, etc. 2430- Purchase food, supplies, and equipment through vendors, meeting school district specifications in compliance with Federal, State, and local procurement regulations and availability of USDA Foods. |
For more information on Professional Standards, visit the Food and Nutrition Services website.