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 First Choice Procurement Seminar
Food Buying Guide Training Seminar
Healthy Cuisine for Kids Seminar
Nutrition Update
Orientation to Child Nutrition Management Seminars
Tools for Menu Management Seminar
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| First Choice Procurement Seminar |
Based on First Choice: A Purchasing Systems Manual for School Food Service, 2nd Edition, the seminar presents procurement education that supports the delivery of nutritious and appealing meals to children. It emphasizes the links among purchasing, nutrition integrity, food safety, and financial success of the program. Target audience includes child nutrition professionals, school administrators and business managers, and others interested in learning more about the procurement process in Child Nutrition Programs. Approved for SNA (formerly ASFSA) credit; approval from other organizations possible.
Download Seminar Brochure (PDF)
Registration Form (PDF)
Upcoming Seminar:
April 29 — May 1, 2008 - NFSMI, Oxford, MS
Instructors: Charles Kirby, Tommy Ramey
Registration Begins: January 2008
Additional information to be posted January 2008
For more information, contact Beverly Cross at bcross@olemiss.edu or call 800-321-3054.
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| Food Buying Guide for Child Nutrition Programs Training Seminar |
NFSMI, in cooperation with the USDA Food and Nutrition Service, has developed training materials to accompany the USDA Food Buying Guide (FBG). This course provides a comprehensive look at the contents of the FBG. Worksheets to support participants in performing the demonstrated calculations and learning activities that provide participants with extensive hands-on practice using the FBG are included in this course. Child Nutrition Program (CNP) Professionals who train staff to use the FBG, and State agency will benefit from this seminar. School Nutrition Association (SNA) continuing education credit is available.
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| Healthy Cuisine for Kids Seminar |
The Healthy Cuisine for Kids (HCK) seminar is about healthy cooking. The lessons and the culinary demonstrations help child nutrition professionals develop culinary skills needed to prepare and serve healthy and appealing meals. It's about going back to the basics to focus on preparing and serving meals that meet the Dietary Guidelines for Americans and appeal to the customers.
Note: Space is limited to 16 participants. Individuals who are currently in school nutrition programs are invited to attend. Receipt of payment AND your chef’s coat size are required to confirm your reservation. NFSMI will provide written notification to participants confirming registration.
Download Seminar Brochure (PDF)
Upcoming Workshops:
The Washburne Culinary Institute
7059 South Southshore Drive
(Southshore Cultural Center)
Chicago, IL
Tuesday, March 11, 2008 – Friday, March 14, 2008
Registration Deadline: February 1, 2008
(registration closed - full)
For more information, contact Theresa Stretch at tstretch@olemiss.edu or call 800-321-3054.
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| Nutrition Update |
A two-day seminar (12-14 hours) to update nutrition knowledge and consider its impact on children's health and Child Nutrition Programs. Nationally recognized nutrition experts discuss recent developments and current issues, adolescent nutrition needs, the relationship between child nutrition and chronic disease, energy metabolism in children, and nutrition myths and misinformation.
For more information, contact Beverly Cross at bcross@olemiss.edu or call 800-321-3054.
Upcoming Seminar:
TBA
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| Orientation to School Nutrition Management Seminars |
NFSMI is offering a five-day seminar for new and aspiring School Nutrition Program Directors in three different locations. The five-day seminar provides a history and overview of Child Nutrition Programs, defines the roles and responsibilities of a director, and reviews the relationship between local policies and State/Federal regulations. Participants receive information essential to the operation of cost-effective, customer-oriented School Nutrition Programs that promote healthy eating behaviors from NFSMI professional staff and Child Nutrition Program professionals and specialists. The seminars are organized with a “blended learning” approach including combinations of instructor-led classes, Web-based learning activities, and interactive video conferences. Through lectures, demonstrations, group exercises, and laboratory experiences participants will cover: menu planning, production and service, nutrition education, marketing, personnel management, procurement, sanitation and safety, financial management, USDA Child Nutrition Programs regulations.
Approved for SNA (formerly ASFSA) Continuing Education Credit; approval from other organizations possible. College credit is available for the Mississippi seminar only. Class size is limited. Seminar cost: $150. Classes are held Monday-Friday from 8:00 a.m. to 5:00 p.m.
Upcoming Workshops:
May 12-16, 2008
Location: McIntosh Atlantic Culinary Academy
Dover, New Hampshire
Download Fact Sheet (PDF)
Registration Form (PDF)
June 9-13, 2008
Location: NFSMI, Oxford, MS
Download brochure (PDF)
Download Fact Sheet (PDF)
Registration Form (PDF)
July 7-11, 2008
Location: Provo School District
Provo, Utah
Download Fact Sheet (PDF)
Registration Form (PDF)
August 4-8, 2008
Location: Framingham State College
The John C. Stalker Institute of Food and
Nutrition,
Framingham, MA
Download Fact Sheet (PDF)
Registration Form (PDF)
For more information, contact Melba Hollingsworth at mholling@olemiss.edu or call 800-321-3054.
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| Tools for Menu Management Seminar |
This two-day entry-level seminar presents tools for child nutrition professionals who plan and manage menus for the National School Lunch and School Breakfast Programs. The focus is planning nutritious and appealing meals for children while emphasizing the links among menu planning, nutrition integrity, and fiscal responsibility in program operations.
For more information, contact Melba Hollingsworth at mholling@olemiss.edu or 800-321-3054.
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