In Partnership with the United States

Department of Agriculture and

The Texas Department of Agriculture

Welcome! This year, our conference has changed to conference style break-out sessions. What this means for you, is that you only have to register to ONE workshop number and follow these simple instructions to have a pleasant learning experience:

• After registering online, read through this brochure and make your selections for each day. You will need to choose two sessions per day, one for the morning and afternoon. Make sure you make a third selection in case the class is full on that day. NO EXCEPTIONS: Once a class is full, no one will be allowed to enter.

• You and your supervisor will receive via email a special bar coded badge. Please MAKE SURE TO CHECK EMAIL AND PRINT BADGE BEFORE CONFERENCE DAY.

• Bar Coded Badge will be used as entry system to all your sessions. ID Badge will be scanned at start of each class. Please save badge for both days.

• NOTICE: Building doors will remain locked for everyone until 7:45am each day. • Lunch will be on your own from 11:30am - 1:00pm each day.

Location: Region One ESC Building, 1900 W. Schunior Rd., Edinburg, Texas Dates: Wednesday, June 19, 2019 & Thursday, June 20, 2019 Check-In: 7:45am - 8:30am (DOORS WILL REMAIN LOCKED UNTIL 7:45am...NO EXCEPTIONS) Workshops: 8:30am - 4:00pm (Both Days) Meals: Lunch will be on your own from 11:30am - 1:00pm, (ESCafé will NOT be available) Rosters: Due to confidentiality, Sign-in rosters will NOT be shared. (Districts must provide own means of attendance tracking or have staff print certificate as proof)

R E G I S T R A T I O N

Online: www.esc1.net/workshops · Workshop# 111828

Deadline: Thursday, May 16, 2019 Cancellation: Registration cancellations will only be accepted until Thursday, May 23, 2019. Send your request via email to: Victor Partida vpartida@esc1.net

Fees: A materials fee of $25.00 per participant will be assessed for no shows or cancellations beyond the cancellation deadline. Do note that there is no onsite registration or substitutions.

2019 FNP Summer Conference

Know Before You Go!

This training is Conference style, therefore, is on a first come first served basis. Participants will choose the session of their choice for morning and afternoon prior to attending confer-

ence. We recommend that you select at least 2-3 classes in case your top selections are full. Do this for the morning and afternoon sessions.

No standing in the room. You must be in a seat or you will be asked to step out and continue to next available session.

Saving seats is not allowed. No switching or swapping once your id badge has been scanned. Be on time and do not leave early. Be prepared to move to another class in case chosen one is full. No standing or visiting in hallways. If participants leave class after id badge has been scanned, instructor will remove from roster and credit

will be lost. Be respectful and mindful of other participants and their instructor by displaying respect and willingness

to learn and participate. Do not interrupt other classes while in session. Children are not allowed to accompany participants, regardless of age. Only participants wearing a conference id badge will be allowed in the center. Be prepared to learn.

¡Que saber antes de ir!

Esta capacitación es al estilo de la Conferencia, por lo tanto, es por orden de llegada. Los participantes elegirán la sesión de su elección para la mañana y la tarde antes de asistir a la confe-

rencia. Le recomendamos que seleccione al menos 2-3 clases en caso de que sus selecciones principales estén llenas. Haga esto para las sesiones de mañana y tarde.

No quedarse de pie en el salón. Debe estar en un asiento o se le pedirá que salga y continúe con la pró-xima sesión disponible.

No está permitido guardar asientos. No hay cambios ni intercambios una vez que se haya escaneado su tarjeta de identificación.

Llegue a tiempo y no se salga temprano. Esté preparado para pasar a otra clase en caso de que la elegida esté llena. No quedarse de pie o visi-

tando en los pasillos. Si los participantes abandonan la clase después de que se haya escaneado la credencial de identifica-

ción, el instructor lo eliminará de la lista y perderá el crédito. Sea respetuoso y tenga en cuenta a los demás participantes y a su instructor mostrando respeto y dis-

posición para aprender y participar. No interrumpa otras clases mientras esté en sesión. No se permite que los niños acompañen a los participantes, independientemente de su edad. Solo los participantes que lleven una credencial de identificación de conferencia serán permitidos en el

centro. Esté preparado para aprender.

Instructions:

1. Bus Drop off a.m.

a. Will be in front of building

b. Buses will then park by assignment on East Side or West Side

(This is done to alleviate any traffic congestion)

2. Entrances is marked with a yellow star:

3. Make sure SIGN with DISTRICT NAME is posted on Bus window.

4. Lunch Pick-up:

a. Participants will walk to bus location and once ready and safe buses will depart.

5. Afternoon Pick-up:

a. Participants will walk to bus location and once ready buses will depart starting at 4:15pm.

6. Any questions, please make contact with any Region One Staff onsite during conference.

Session Room

Chef Demo/Best Practice & Reducing Sodium (Main Entrees) · Instructor: Rodrigo Puente/Roxane Ayala, PSJA ISD Fort McIntosh

Chef Demo/Best Practice & Reducing Sodium (Grains) · Instructor: Luis Pastor/Jose Ramirez, La Joya ISD/PSJA ISD Fort Ringgold

Chef Demo/Best Practice & Reducing Sodium (Fruit/Veggie Galore) · Instructor: Mandy Silva/Imelda Palacios, Consultant/PSJA ISD Starr

Chef Demo/Best Practice & Reducing Sodium (Catering/Garnishing) · Instructor: Roque Peña/Cynthia Sanchez, Sharyland ISD This course will provide participants the opportunity to learn and practice healthy cooking methods by applying the nutrition principles of the Dietary Guidelines for Americans in preparing and serving healthy and appealing recipes that students will enjoy. The course comprises of lab experiences, basics, fruits and vegetables, whole grain rich food, meat/meal alternates. All participants will taste and evaluate each of the finished products.

AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

Willacy

Completing a Food Production Record · Instructor: Patsy Ramirez/Yolanda Gracia, Rio Grande City CISD This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including how to fill out a FPR, and how to use the FPR to improve forecasting, communication, organization to demonstrate compliance. AUDIENCE: Supervisors, Managers, Food Service Assistants with direct involvement in the completion of food production records.

Hidalgo

Determining Eligibility · Instructor: Mark Allen, Region 4 Education Service Center As a result of attending this session participants will understand the principles used to determine a household’s eligibility status, and successfully apply that understanding to process all application types and ensure the effectiveness and accuracy of the CE’s eligibility determination process. AUDIENCE: For staff with direct responsibility for reviewing, verifying and/or maintaining applications for free, reduced-price meal benefits. **NOT INTENDED FOR PROVISION 2 OR CEP DISTRICTS**

Science Lab A

Documentation for a Food Production Record · Instructor: Corina Gonzalez/Erika Rivas, PSJA ISD This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including, how to use meal documentation to sup-port the FPR and how to use the FPR to improve forecasting, communication, organization to demonstrate compliance. AUDIENCE: Supervisors, Managers, Food Service Assistants with direct involvement in the completion of food production records.

Webb

Food Safety & Sanitation · Instructor: Juan Pedro Contreras, PSJA ISD Designed to provide nutrition employees with up to date information on food safety. This training contains lessons and activities which allows partici-pants to be involved in learning the food safety concepts needed to prepare and serve food safely and to keep kitchen facilities safe and sanitary. HACCP, food safety, prevention of foodborne illness, and how to keep a clean and sanitary kitchen are some of the topics covered in this class. AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

Falcon Dam

Managing Personalities & Conflict · Instructor: Victor Costilla, Region 20 Education Service Center This training is designed for child nutrition professionals who are in management positions or who aspire to be in management positions. The goal of this training is to help participants identify the many factors that may influence the way people interact and/or respond to conflict. Self-reflection is a critical component of this training that aims to help participants identify characteristics of their own personalities and attitudes, in addition to any existing biases and stereotypes they may have. Finally, participants will engage in identifying non-productive behaviors and in building skills that will help promote successful conflict resolution. AUDIENCE: Supervisors, Managers, Food Service Assistants

Sal Del Rey

Meal Pattern/Offer vs Serve · Instructor: Carly Shock, Region 2 Education Service Center This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including NSLP, SBP and Pre-K meal patterns. AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

La Lomita

Menu Planning · Instructor: Suzanne Horine, Region 2 Education Service Center This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) how to plan a basic menu, advanced techniques that increase student acceptance and support nutritional requirements and tools that support the menu plan. The successes in menu planning will be transferred into recipe standardization techniques in detail and includes examples, practice exercises, and reference materials. It is a “how-to” guide on recipe standardization for managers and cook-level employees. AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

Cameron

School Wellness Policy/ Smart Snacks · Instructor: Kelly Flores, Sharyland ISD LOCAL WELLNESS POLICY: Gain an overview of the current local school wellness policy requirements. Participants will learn about the goals, how to build implementation plans to support the identified goals, and take steps to evaluate and strengthen their school wellness policy in accordance with the Healthy Hunger-Free Kids Act of 2010. SMART SNACKS: Review requirements for USDA’s Nutrition Standards for All Foods Sold in School as re-quired by the Healthy, Hunger-Free Kids Act of 2010. Participants will receive an overview of nutrition standards, recordkeeping and the next steps to ensure compliance with the regulations. AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

TETN (Zapata)

System Design Cashier Training · Instructor: David Starling, System Designs This course is designed for the school POS clerk and school managers. This course will go into detail on all functions of the Point of Sale system and give clerks the advance knowledge to make their life easier and get the most out of the system. The course is also geared for the school managers and re-views how to correct common mistakes and enter data properly. AUDIENCE: Supervisors, Managers, Staff directly involved with POS software

Science Lab B

Short Lessons for the Child Nutrition Assistant · Instructor: Aida Guerra, Consultant The short lessons for child nutrition assistants will enhance the training ability of a cafeteria manager in several areas of child nutrition that include food safety, batch cooking, receiving, food production records, school wellness, preventing accidents, and standardized recipes, among other im-portant topics. This class is appropriate for managers, new managers, and child nutrition assistants. AUDIENCE: Supervisors, Managers, Food Service Assistants

T-Stem

Session Room

Chef Demo/Best Practice & Reducing Sodium (Main Entrees) · Instructor: Rodrigo Puente/Roxane Ayala, PSJA ISD Fort McIntosh

Chef Demo/Best Practice & Reducing Sodium (Grains) · Instructor: Luis Pastor/Jose Ramirez, La Joya ISD/PSJA ISD Fort Ringgold

Chef Demo/Best Practice & Reducing Sodium (Fruit/Veggie Galore) · Instructor: Mandy Silva/Imelda Palacios, Consultant/PSJA ISD Starr

Chef Demo/Best Practice & Reducing Sodium (Catering/Garnishing) · Instructor: Roque Peña/Cynthia Sanchez, Sharyland ISD This course will provide participants the opportunity to learn and practice healthy cooking methods by applying the nutrition principles of the Dietary Guidelines for Americans in preparing and serving healthy and appealing recipes that students will enjoy. The course comprises of lab experiences, basics, fruits and vegetables, whole grain rich food, meat/meal alternates. All participants will taste and evaluate each of the finished products.

AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

Willacy

Completing a Food Production Record · Instructor: Patsy Ramirez/Yolanda Gracia, Rio Grande City CISD This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including how to fill out a FPR, and how to use the FPR to improve forecasting, communication, organization to demonstrate compliance. AUDIENCE: Supervisors, Managers, Food Service Assistants with direct involvement in the completion of food production records.

Hidalgo

Determining Eligibility · Instructor: Mark Allen, Region 4 Education Service Center As a result of attending this session participants will understand the principles used to determine a household’s eligibility status, and successfully apply that understanding to process all application types and ensure the effectiveness and accuracy of the CE’s eligibility determination process. AUDIENCE: For staff with direct responsibility for reviewing, verifying and/or maintaining applications for free, reduced-price meal benefits. **NOT INTENDED FOR PROVISION 2 OR CEP DISTRICTS**

Science Lab A

Documentation for a Food Production Record · Instructor: Corina Gonzalez/Erika Rivas, PSJA ISD This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including, how to use meal documentation to sup-port the FPR and how to use the FPR to improve forecasting, communication, organization to demonstrate compliance. AUDIENCE: Supervisors, Managers, Food Service Assistants with direct involvement in the completion of food production records.

Webb

Food Safety & Sanitation · Instructor: Juan Pedro Contreras, PSJA ISD Designed to provide nutrition employees with up to date information on food safety. This training contains lessons and activities which allows partici-pants to be involved in learning the food safety concepts needed to prepare and serve food safely and to keep kitchen facilities safe and sanitary. HACCP, food safety, prevention of foodborne illness, and how to keep a clean and sanitary kitchen are some of the topics covered in this class. AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

Falcon Dam

Managing Personalities & Conflict · Instructor: Victor Costilla, Region 20 Education Service Center This training is designed for child nutrition professionals who are in management positions or who aspire to be in management positions. The goal of this training is to help participants identify the many factors that may influence the way people interact and/or respond to conflict. Self-reflection is a critical component of this training that aims to help participants identify characteristics of their own personalities and attitudes, in addition to any existing biases and stereotypes they may have. Finally, participants will engage in identifying non-productive behaviors and in building skills that will help promote successful conflict resolution. AUDIENCE: Supervisors, Managers, Food Service Assistants

Sal Del Rey

Meal Pattern/Offer vs Serve · Instructor: Carly Shock, Region 2 Education Service Center This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including NSLP, SBP and Pre-K meal patterns. AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

La Lomita

Menu Planning · Instructor: Suzanne Horine, Region 2 Education Service Center This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) how to plan a basic menu, advanced techniques that increase student acceptance and support nutritional requirements and tools that support the menu plan. The successes in menu planning will be transferred into recipe standardization techniques in detail and includes examples, practice exercises, and reference materials. It is a “how-to” guide on recipe standardization for managers and cook-level employees. AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

Cameron

School Wellness Policy/ Smart Snacks · Instructor: Kelly Flores, Sharyland ISD LOCAL WELLNESS POLICY: Gain an overview of the current local school wellness policy requirements. Participants will learn about the goals, how to build implementation plans to support the identified goals, and take steps to evaluate and strengthen their school wellness policy in accordance with the Healthy Hunger-Free Kids Act of 2010. SMART SNACKS: Review requirements for USDA’s Nutrition Standards for All Foods Sold in School as re-quired by the Healthy, Hunger-Free Kids Act of 2010. Participants will receive an overview of nutrition standards, recordkeeping and the next steps to ensure compliance with the regulations. AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

TETN (Zapata)

System Design Cashier Training · Instructor: David Starling, System Designs This course is designed for the school POS clerk and school managers. This course will go into detail on all functions of the Point of Sale system and give clerks the advance knowledge to make their life easier and get the most out of the system. The course is also geared for the school managers and re-views how to correct common mistakes and enter data properly. AUDIENCE: Supervisors, Managers, Staff directly involved with POS software

Science Lab B

Short Lessons for the Child Nutrition Assistant · Instructor: Aida Guerra, Consultant The short lessons for child nutrition assistants will enhance the training ability of a cafeteria manager in several areas of child nutrition that include food safety, batch cooking, receiving, food production records, school wellness, preventing accidents, and standardized recipes, among other im-portant topics. This class is appropriate for managers, new managers, and child nutrition assistants. AUDIENCE: Supervisors, Managers, Food Service Assistants

T-Stem

Session Room

Chef Demo/Best Practice & Reducing Sodium (Main Entrees) · Instructor: Rodrigo Puente/Roxane Ayala, PSJA ISD Fort McIntosh

Chef Demo/Best Practice & Reducing Sodium (Grains) · Instructor: Luis Pastor/Jose Ramirez, La Joya ISD/PSJA ISD Fort Ringgold

Chef Demo/Best Practice & Reducing Sodium (Fruit/Veggie Galore) · Instructor: Mandy Silva/Imelda Palacios, Consultant/PSJA ISD Starr

Chef Demo/Best Practice & Reducing Sodium (Catering/Garnishing) · Instructor: Roque Peña/Cynthia Sanchez, Sharyland ISD This course will provide participants the opportunity to learn and practice healthy cooking methods by applying the nutrition principles of the Dietary Guidelines for Americans in preparing and serving healthy and appealing recipes that students will enjoy. The course comprises of lab experiences, basics, fruits and vegetables, whole grain rich food, meat/meal alternates. All participants will taste and evaluate each of the finished products.

AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

Willacy

Completing a Food Production Record · Instructor: Patsy Ramirez/Yolanda Gracia, Rio Grande City CISD This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including how to fill out a FPR, and how to use the FPR to improve forecasting, communication, organization to demonstrate compliance. AUDIENCE: Supervisors, Managers, Food Service Assistants with direct involvement in the completion of food production records.

Hidalgo

Determining Eligibility · Instructor: Mark Allen, Region 4 Education Service Center As a result of attending this session participants will understand the principles used to determine a household’s eligibility status, and successfully apply that understanding to process all application types and ensure the effectiveness and accuracy of the CE’s eligibility determination process. AUDIENCE: For staff with direct responsibility for reviewing, verifying and/or maintaining applications for free, reduced-price meal benefits. **NOT INTENDED FOR PROVISION 2 OR CEP DISTRICTS**

Science Lab A

Documentation for a Food Production Record · Instructor: Corina Gonzalez/Erika Rivas, PSJA ISD This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including, how to use meal documentation to sup-port the FPR and how to use the FPR to improve forecasting, communication, organization to demonstrate compliance. AUDIENCE: Supervisors, Managers, Food Service Assistants with direct involvement in the completion of food production records.

Webb

Food Safety & Sanitation · Instructor: Juan Pedro Contreras, PSJA ISD Designed to provide nutrition employees with up to date information on food safety. This training contains lessons and activities which allows partici-pants to be involved in learning the food safety concepts needed to prepare and serve food safely and to keep kitchen facilities safe and sanitary. HACCP, food safety, prevention of foodborne illness, and how to keep a clean and sanitary kitchen are some of the topics covered in this class. AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

Falcon Dam

Managing Personalities & Conflict · Instructor: Victor Costilla, Region 20 Education Service Center This training is designed for child nutrition professionals who are in management positions or who aspire to be in management positions. The goal of this training is to help participants identify the many factors that may influence the way people interact and/or respond to conflict. Self-reflection is a critical component of this training that aims to help participants identify characteristics of their own personalities and attitudes, in addition to any existing biases and stereotypes they may have. Finally, participants will engage in identifying non-productive behaviors and in building skills that will help promote successful conflict resolution. AUDIENCE: Supervisors, Managers, Food Service Assistants

Sal Del Rey

Meal Pattern/Offer vs Serve · Instructor: Carly Shock, Region 2 Education Service Center This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including NSLP, SBP and Pre-K meal patterns. AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

La Lomita

Menu Planning · Instructor: Suzanne Horine, Region 2 Education Service Center This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) how to plan a basic menu, advanced techniques that increase student acceptance and support nutritional requirements and tools that support the menu plan. The successes in menu planning will be transferred into recipe standardization techniques in detail and includes examples, practice exercises, and reference materials. It is a “how-to” guide on recipe standardization for managers and cook-level employees. AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

Cameron

School Wellness Policy/ Smart Snacks · Instructor: Kelly Flores, Sharyland ISD LOCAL WELLNESS POLICY: Gain an overview of the current local school wellness policy requirements. Participants will learn about the goals, how to build implementation plans to support the identified goals, and take steps to evaluate and strengthen their school wellness policy in accordance with the Healthy Hunger-Free Kids Act of 2010. SMART SNACKS: Review requirements for USDA’s Nutrition Standards for All Foods Sold in School as re-quired by the Healthy, Hunger-Free Kids Act of 2010. Participants will receive an overview of nutrition standards, recordkeeping and the next steps to ensure compliance with the regulations. AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

TETN (Zapata)

System Design Cashier Training · Instructor: David Starling, System Designs This course is designed for the school POS clerk and school managers. This course will go into detail on all functions of the Point of Sale system and give clerks the advance knowledge to make their life easier and get the most out of the system. The course is also geared for the school managers and re-views how to correct common mistakes and enter data properly. AUDIENCE: Supervisors, Managers, Staff directly involved with POS software

Science Lab B

Short Lessons for the Child Nutrition Assistant · Instructor: Aida Guerra, Consultant The short lessons for child nutrition assistants will enhance the training ability of a cafeteria manager in several areas of child nutrition that include food safety, batch cooking, receiving, food production records, school wellness, preventing accidents, and standardized recipes, among other im-portant topics. This class is appropriate for managers, new managers, and child nutrition assistants. AUDIENCE: Supervisors, Managers, Food Service Assistants

T-Stem

Session Room

Chef Demo/Best Practice & Reducing Sodium (Main Entrees) · Instructor: Rodrigo Puente/Roxane Ayala, PSJA ISD Fort McIntosh

Chef Demo/Best Practice & Reducing Sodium (Grains) · Instructor: Luis Pastor/Jose Ramirez, La Joya ISD/PSJA ISD Fort Ringgold

Chef Demo/Best Practice & Reducing Sodium (Fruit/Veggie Galore) · Instructor: Mandy Silva/Imelda Palacios, Consultant/PSJA ISD Starr

Chef Demo/Best Practice & Reducing Sodium (Catering/Garnishing) · Instructor: Roque Peña/Cynthia Sanchez, Sharyland ISD This course will provide participants the opportunity to learn and practice healthy cooking methods by applying the nutrition principles of the Dietary Guidelines for Americans in preparing and serving healthy and appealing recipes that students will enjoy. The course comprises of lab experiences, basics, fruits and vegetables, whole grain rich food, meat/meal alternates. All participants will taste and evaluate each of the finished products.

AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

Willacy

Completing a Food Production Record · Instructor: Patsy Ramirez/Yolanda Gracia, Rio Grande City CISD This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including how to fill out a FPR, and how to use the FPR to improve forecasting, communication, organization to demonstrate compliance. AUDIENCE: Supervisors, Managers, Food Service Assistants with direct involvement in the completion of food production records.

Hidalgo

Determining Eligibility · Instructor: Mark Allen, Region 4 Education Service Center As a result of attending this session participants will understand the principles used to determine a household’s eligibility status, and successfully apply that understanding to process all application types and ensure the effectiveness and accuracy of the CE’s eligibility determination process. AUDIENCE: For staff with direct responsibility for reviewing, verifying and/or maintaining applications for free, reduced-price meal benefits. **NOT INTENDED FOR PROVISION 2 OR CEP DISTRICTS**

Science Lab A

Documentation for a Food Production Record · Instructor: Corina Gonzalez/Erika Rivas, PSJA ISD This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including, how to use meal documentation to sup-port the FPR and how to use the FPR to improve forecasting, communication, organization to demonstrate compliance. AUDIENCE: Supervisors, Managers, Food Service Assistants with direct involvement in the completion of food production records.

Webb

Food Safety & Sanitation · Instructor: Juan Pedro Contreras, PSJA ISD Designed to provide nutrition employees with up to date information on food safety. This training contains lessons and activities which allows partici-pants to be involved in learning the food safety concepts needed to prepare and serve food safely and to keep kitchen facilities safe and sanitary. HACCP, food safety, prevention of foodborne illness, and how to keep a clean and sanitary kitchen are some of the topics covered in this class. AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

Falcon Dam

Managing Personalities & Conflict · Instructor: Victor Costilla, Region 20 Education Service Center This training is designed for child nutrition professionals who are in management positions or who aspire to be in management positions. The goal of this training is to help participants identify the many factors that may influence the way people interact and/or respond to conflict. Self-reflection is a critical component of this training that aims to help participants identify characteristics of their own personalities and attitudes, in addition to any existing biases and stereotypes they may have. Finally, participants will engage in identifying non-productive behaviors and in building skills that will help promote successful conflict resolution. AUDIENCE: Supervisors, Managers, Food Service Assistants

Sal Del Rey

Meal Pattern/Offer vs Serve · Instructor: Carly Shock, Region 2 Education Service Center This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including NSLP, SBP and Pre-K meal patterns. AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

La Lomita

Menu Planning · Instructor: Suzanne Horine, Region 2 Education Service Center This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) how to plan a basic menu, advanced techniques that increase student acceptance and support nutritional requirements and tools that support the menu plan. The successes in menu planning will be transferred into recipe standardization techniques in detail and includes examples, practice exercises, and reference materials. It is a “how-to” guide on recipe standardization for managers and cook-level employees. AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

Cameron

School Wellness Policy/ Smart Snacks · Instructor: Kelly Flores, Sharyland ISD LOCAL WELLNESS POLICY: Gain an overview of the current local school wellness policy requirements. Participants will learn about the goals, how to build implementation plans to support the identified goals, and take steps to evaluate and strengthen their school wellness policy in accordance with the Healthy Hunger-Free Kids Act of 2010. SMART SNACKS: Review requirements for USDA’s Nutrition Standards for All Foods Sold in School as re-quired by the Healthy, Hunger-Free Kids Act of 2010. Participants will receive an overview of nutrition standards, recordkeeping and the next steps to ensure compliance with the regulations. AUDIENCE: Supervisors, Menu Planners, Managers, Food Service Assistants, Cooks

TETN (Zapata)

System Design Cashier Training · Instructor: David Starling, System Designs This course is designed for the school POS clerk and school managers. This course will go into detail on all functions of the Point of Sale system and give clerks the advance knowledge to make their life easier and get the most out of the system. The course is also geared for the school managers and re-views how to correct common mistakes and enter data properly. AUDIENCE: Supervisors, Managers, Staff directly involved with POS software

Science Lab B

Short Lessons for the Child Nutrition Assistant · Instructor: Aida Guerra, Consultant The short lessons for child nutrition assistants will enhance the training ability of a cafeteria manager in several areas of child nutrition that include food safety, batch cooking, receiving, food production records, school wellness, preventing accidents, and standardized recipes, among other im-portant topics. This class is appropriate for managers, new managers, and child nutrition assistants. AUDIENCE: Supervisors, Managers, Food Service Assistants

T-Stem

Sessions have been assigned a code that aligns with USDA’s Professional Stand-ards Key Areas and Learning Objectives for school nutrition program employees.

Key Area 1: Nutrition Key Area 2: Operations Key Area 3: Administration Key Area 4: Communications and Marketing

A course code has been assigned to each session that may be applied toward TASN Certification.

Session CEUs Professional TASN

Chef Demo/Best Practice & Reducing Sodium 3 2000, 2100, 2130 211

Chef Demo/Best Practice & Reducing Sodium 3 2000, 2100, 2130 211

Chef Demo/Best Practice & Reducing Sodium 3 2000, 2100, 2130 211

Chef Demo/Best Practice & Reducing Sodium 3 2000, 2100, 2130 211

Completing a Food Production Record 3 2000, 2100, 2120 303, 400

Determining Eligibility 3 3000, 3100, 3110 312

Documentation for a Food Production Record 3 2000, 2100, 2120 303, 400

Food Safety & Sanitation 3 2000, 2600, 2620 100, 101

Managing Personalities & Conflict 3 3400, 3410 102

Meal Pattern/Offer vs Serve 3 1000, 1100, 1110 304, 309

Menu Planning 3 1000, 1100 304

School Wellness Policy/ Smart Snacks 3 1000, 1100, 1110 309, 318

System Design Cashier Training 3 2300, 2320 —

Short Lessons for the Child Nutrition Assistant 3 3000, 3400, 3410 302

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and

employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex,

disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Lan-

guage, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities

may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than

English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://

www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information

requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

This institution is an equal opportunity provider.

(1) mail: U.S. Department of Agriculture

Office of the Assistant Secretary for Civil

Rights

1400 Independence Avenue, SW

Washington, D.C. 20250-9410;

(2) fax: (202) 690-7442; or

(3) email: program.intake@usda.gov.

Region One ESC · Food and Nutrition Program

1900 W. Schunior Rd., Edinburg, TX 78541 · (956)984-6120