Class Schedule and Descriptions


TENTATIVE CLASS SCHEDULE

8:00 a.m. Registration
(Light refreshments will be offered.)
8:30 a.m. State Agency Welcome and Comments
9:15 a.m. First Session
10:15 a.m. Break
10:30 a.m.  Second Session
11:30 a.m.  Lunch with Civil Rights Presentation
12:30 p.m.  Third Session
1:30 p.m. Break
1:45 p.m.  Fourth Session
 2:45 p.m. Evaluations and Certificates of Attendance

CLASS DESCRIPTIONS

Records 1 (only Session 1)
This class will discuss Benefit Issuance, the Free and Reduced Price Application, and the Direct Certification process.  This class is designed for the administrative recordkeeping for the regulations governing the Performance Standard 1 that corresponds with Meal Access and Reimbursement for the National School Lunch Program (NSLP) and School Breakfast Program (SBP).

Procurement Review (only Session 1)
LEAs receiving an Administrative Review in SY 2017-2018 will be receiving a Procurement Review as well.  The Procurement Review will evaluate an LEA's procurement procedures. Each part of the review will be covered in detail so you will know what to expect come time for the review. The Department of Elementary and Secondary Education (DESE) respectfully asks that only Local Education Agencies (LEAs) that have an AR in SY 2017-2018 register for this class.

Food Allergies (only Session 1)
With increases in life-threatening food allergies prevalent in children, school personnel are increasingly involved in managing these allergies within their schools. It is required that each school district have a policy on allergy prevention and how to address potentially deadly food-borne allergies. Come learn how education, communication and cooperation are the keys to dealing with food allergies at school.

School Breakfast Program (only Session 1)
Kids who eat school breakfast miss less school, score better on standardized tests, and are 20% more likely to graduate from high school! Breakfast after the bell can help you maximize your meal participation rates, increase your food service program revenues, and improve health and academic outcomes for your students. This session will dive into the details and best practices of Breakfast in the Classroom, Grab & Go Breakfast, and Second Chance Breakfast. What are you waiting for?!!

Records 2 (only Session 2)
This records class will discuss the Verification process, completing the Verification Report, and Record Retention. This class is designed for the administrative recordkeeping for the regulations governing the Performance Standard 1 that corresponds with Meal Access and Reimbursement for the National School Lunch Program (NSLP) and School Breakfast Program (SBP).

Afterschool Snack Program (only Session 2)
For too many Missouri children, an afterschool meal may be their only opportunity to access a healthy meal after the school day ends. The USDA offers several afterschool meal and snack program options to suit almost any school. This session will review the different afterschool models and best practices to help you serve your community and improve your bottom line.

Kitchen Records (Session 1 and 2)
This session will provide guidance and tips on preparing kitchen records and identifying what is important to keep on file.  Good recordkeeping, including Child Nutrition Labels (CN), production records, standardized recipes, and temperature logs are part of any successful food service operation.  Records also provide a valuable written history for future reference and demonstrate that meals comply with nutrition regulations.

Local School Wellness Policy Implementation Under the Healthy, Hunger-Free Kids Act of 2010: Summary of the Final Rule (Session 1 and 2)
What is the local school wellness policy? What are the provisions of the final rule? We will be discussing the goals and how to get the public involved. Participants are encouraged to share successes with others.

How to Start a School Salad Bar (Session 1 and 2)
Are you interested in implementing a Salad Bar at your school? Missouri Team Nutrition will give you the tools to plan and execute a salad bar that is both affordable for your school and boasts a variety of fresh fruits and vegetables to excite your students.

How to Procure (Session 2 and 3)
With the USDA requiring a review of LEA’s procurement procedures, it can be confusing to know if you are following the required regulations. In this class, the proper procurement procedures will be discussed, including code of conduct, procurement plans, going out to bid, buy American etc.

Administrative Review (Sessions 2, 3 and 4 - Session offered for three hours; Must attend all three sessions)
Do you have an Administrative Review (AR) coming up this school year?  If so, then you will want to attend this three part class.  All aspects of the AR will be covered in detail, from review preparation to closing the review.  Upon completion of the class, you should feel confident of what to expect and how to prepare for your review.  The Department of Elementary and Secondary Education (DESE) respectfully asks that only Local Education Agencies (LEAs) that have an AR in SY 2017-2018 register for this class.

Records 3 (only Session 3)
This records class will discuss the Paid Lunch Equity Tool, Non-Program Food Revenue Calculator, and how to calculate Adult Meal Prices.

Community Eligibility Provision (CEP) (Session 3 and 4)
Is your school operating CEP or wanting to implement CEP?  CEP is a provision from the Healthy, Hunger-Free Kids Act of 2010 that allows schools and Local Educational Agencies (LEAs) in high poverty areas to provide free meals to all students. CEP eliminates household applications to determine eligibility for school meals.  Schools that have adopted CEP are reimbursed using a formula based on the percentage of students participating on other need-based programs.  This session will provide information and guidance on CEP including specific information such as eligibility criteria, participation requirements, claiming percentages, and notification timelines.

Meal Pattern: Calculating Meats and Grains and Offer vs. Serve (Session 3 and 4)
For the menu planner and kitchen managers: With the requirements of the National School Lunch Program (NSLP) and School Breakfast Program (SBP), there have been many questions about how to credit homemade recipes and other items into the meat and grain components of the meal pattern. This session will cover how to calculate and credit meat/meat alternates and grains that pertain to the NSLP and SBP.  From scratch recipes, to the Child Nutrition Label, many examples will be worked through to ensure proper understanding of all the requirements when calculating meats and grains.

Overcoming the Unpaid Meal Challenge (Session 3 and 4)
Unpaid meal charges, collecting delinquent meal payments, etc. What's a school to do? This class will discuss the many challenges faced by schools regarding unpaid meal challenges. Share effective practices to collect meal charges, while continuing to offer children with a nutritious meal.

Adapting the School Lunch Program Requirements to the RCCI World (Sessions 3 and 4 - Session offered for two hours; Must attend both sessions)
In these sessions, we will discuss how to adapt the School Nutrition Program requirements to the Residential Child Care Institutions (RCCI's). We will trouble shoot regarding common problems that RCCI's encounter and provide an opportunity to network with fellow RCCI's. This RCCI class will extend through the first and second afternoon sessions.

Decreasing plate waste in the NSLP and SBP (Session 3 and 4)
There are many factors a school nutrition program can put into place to help decrease food waste. Missouri Team Nutrition will share time-tested procedures and resources known to assist in creating a vibrant school breakfast and lunch program.

Records 4 (only Session 4)
This class will cover accurate meal counting methods, what makes an accurate Point of Service (POS), how to complete the Methods of Collection form, and the importance of proper counting and claiming procedures.

Food Safety Basics (Session 1, 2, 3 and 4) *KIRKSVILLE ONLY - Session 3 and 4
In this session we will discuss food safety basics, share tables, and other topics relevant to proper food handling in schools. This topic will be presented by local area health departments.