JUNE 3 - 4, 2020JOIN US FOR THIS VIRTUAL

CONFERENCE!

HTTPS://WWW.ESC11.NET/CN/SC

REGISTERMAY 8 - 22

Child Nutrition Program

SUMMERE D U C A T I O N S E R V I C E C E N T E R R E G I O N 11

FREE!CLASSES LIMITED TO THEFIRST 50 PARTICIPANTS.

Day 1 - June 39:30 – 11:00 a.m.

Food Production RecordsInstructor: Jocelyn Karbo, ESC Region 11Co-host: Patti Adams, ESC Region 11

Tools for Financial Management Instructor: Elisha Bury, ESC Region 11Co-host: Tamika Figgs, ESC Region 11

Human Resources for DirectorsInstructor: Jay Warren, Crowley ISDCo-host: Carolyn Miller, ESC Region 11 Meal PatternInstructor: Ashley Phillips, ESC Region 11Co-host: Heather Morris, ESC Region 11

Counting Reimbursable MealsInstructor: Suzanne Murdough, ESC Region 12Co-host: Karen Tutt, ESC Region 11

2:00 - 3:30 p.m.Food Production RecordsInstructor: Jocelyn Karbo, ESC Region 11Co-host: Patti Adams, ESC Region 11

Making Sense of Food CostsInstructor: Elisha Bury, ESC Region 11Co-host: Tamika Figgs, ESC Region 11

Human Resources for ManagersInstructor: Jay Warren, Crowley ISDCo-host: Carolyn Miller, ESC Region 11

All Things CashieringInstructor: Heather Morris, ESC Region 11Co-host: Ashley Phillips, ESC Region 11

Claiming Reimbursable MealsInstructor: Suzanne Murdough, ESC Region 12Co-host: Karen Tutt, ESC Region 11

Day 2 - June 49:30 – 11:00 a.m.

Food Production RecordsInstructor: Jocelyn Karbo, ESC Region 11Co-host: Patti Adams, ESC Region 11

Making Sense of Food CostInstructor: Elisha Bury, ESC Region 11Co-host: Tamika Figgs, ESC Region 11

Human Resources for ManagersInstructor: Jay Warren, Crowley ISDCo-host: Carolyn Miller, ESC Region 11

Meal PatternInstructor: Ashley Phillips, ESC Region 11Co-host: Heather Morris, ESC Region 11

Counting Reimbursable MealsInstructor: Suzanne Murdough, ESC Region 12Co-host: Karen Tutt, ESC Region 11

2:00 - 3:30 p.m.Food Production RecordsInstructor: Jocelyn Karbo, ESC Region 11Co-host: Patti Adams, ESC Region 11

Tools for Financial ManagementInstructor: Elisha Bury, ESC Region 11Co-host: Tamika Figgs, ESC Region 11

Human Resources for DirectorsInstructor: Jay Warren, Crowley ISDCo-host: Carolyn Miller, ESC Region 11

All Things CashieringInstructor: Heather Morris, ESC Region 11Co-host: Ashley Phillips, ESC Region 11

Claiming Reimbursable MealsInstructor: Suzanne Murdough, ESC Region 12Co-host: Karen Tutt, ESC Region 11

SCHEDULE AT A GLANCE

COURSE DESCRIPTIONSNEW! All Things Cashiering Are you a cashier or want to become a cashier? This class will cover a variety of topics related to cashiering that go beyond compliance. Topics include safe cash handling, overt identification, safely serving students with allergies, handling complaints, managing a la carte sales, and implementing the Charge Policy. Target Audience: CN Staff, Cashiers

Claiming Reimbursable Meals Participants will get a brief overview of filing a claim for the School Nutrition Program (NSLP and SBP). Topics include working in TX-UNPS and the Accuclaim process. Target Audience: Claim Preparers, Directors, Business Managers

Counting Reimbursable Meals Participants will get a brief overview of counting reimbursable meals for the School Nutrition Program (NSLP and SBP). Topics include counting methods, offer versus serve (OVS), confidentiality, internal controls, and recordkeeping. Target Audience: Cashiers, Managers, Supervisors, CN Staff

Food Production RecordsThis class offers an overview of Food Production Record (FPR) skills, including how to fill out an FPR; how to use meal documentation to support the FPR; and how to use the FPR to improve forecasting, communication, organization, and compliance. Target Audience: Managers, CN Staff

This session will review the requirements of Food Production Records in Texas. Please bring a copy of your Food Production Record.

Human Resources for Directors Do you oversee, manage, or support Child Nutrition staff? This is the class for you! This course will focus on human resource strategies for recruitment, selection, engagement, and employee retention. We will discuss best practices and tools to manage your staff effectively. In addition, we will discuss managing different behavior styles and progressively dealing with employee issues. Target Audience: CN Hiring Administrator, HR Staff, Directors

Human Resources for Managers Do you oversee, manage, or support Child Nutrition staff? This is the class for you! This course will focus on human resource strategies for recruitment, selection, engagement, and employee retention. We will discuss best practices and tools to manage your staff effectively. In addition, we will discuss managing different behavior styles and progressively dealing with employee issues. Target Audience: Supervisors, Managers

NEW! Making Sense of Food CostsDo you feel stuck when it comes to managing food costs in your school foodservice operation? This class will cover what you need to know to get your food costs under control. Topics include calculating food costs, analyzing and improving food costs, and understanding staff roles in managing food costs. Target Audience: Directors, Supervisors, Dietitians, Menu Planners

Meal PatternThe meal pattern portion of the class aims to teach operators of the National School Lunch and Breakfast Programs the basics of the meal pattern requirements necessary to run effective and compliant programs. Target Audience: Cashiers, Managers, CN Staff, Dietitians, Menu Planners

NEW! Tools for Financial Management If you’re searching for ways to maximize kitchen efficiency, look no further than this class. This interactive session will review key financial calculations, including Meal Equivalents, Meals Per Labor Hour, and Food Cost in order to help you collect data, monitor progress, and set goals for success. Participants will have the opportunity to apply these concepts to real-life scenarios and come up with targeted solutions to problems. Target Audience: Managers, Supervisors

This event is funded by the Texas Department of Agriculture’s Food and Nutrition Division, which is funded by the U.S. Department of Agriculture, Food and Nutrition Service. 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 Language, 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: (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. This institution is an equal opportunity provider.