ISNA COURSES
Central Indiana Educational Service Center (CIESC) address:
Address:
3500 DePauw Blvd. Pyramid Two, Suite 2020 Indianapolis, IN 46268
September 2024
25.
Product and Inventory Management (CIESC) 9:00 a.m. EST
Course Objectives:
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Review stakeholders’ responsibilities and expectations
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Discuss how the menu determines the goods and services that must be competitively procured
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Review basic concepts of inventory management, product movement, and cost management
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Summarize the types of items that are associated with a specific product category
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Create a sample product screening evaluation tool
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Practice writing a mock product specification
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Examine the features of a Child Nutrition Label
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Discuss the importance of accurately forecasting products
25.
Menu Planning Regulations and Concepts (CIESC) 12:30 p.m. EST
Course Objectives:
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Understand what constitutes a Reimbursable School Meal.
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Be able to identify each of the components necessary for a school lunch, breakfast, and snack.
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Understand Offer vs. Serve (OVS) for each meal part.
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Learn tools to evaluate the menu.
October 2024
2.
Food Production and Operation Management (CIESC) 9:00 a.m. EST
Course Objectives:
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Describe how the principles of food production impact food quality
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List the principles of developing and using standardized recipes
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Describe the importance of accurate measurement in food production
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Identify procedures for documenting and evaluating the amount of food planned, prepared, and served
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State the importance of production scheduling to achieve operational goals
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List food quality standards that ensure quality food production
2.
Advanced Menu Planning and Production Strategies (CIESC) 12:30 p.m. EST
Course Objectives:
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Describe the benefits of using cycle menus
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Describe the benefits of using locally-produced and USDA Foods
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State factors to consider when planning menus
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Determine a food cost goal for breakfast and lunch menus
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Calculate menu costs
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Describe the benefits of including students in the menu planning process
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Identify ways to communicate and market the menu to students and other stakeholders
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Identify places to obtain menu ideas and recipes
November 2024
October 2024
6.
Human Resource Management (ISNA Annual Conference) 9:00 a.m. EST
Course Objectives:
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Learn how to develop consequences when an employee breaches policies and procedures.
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Practice writing performance improvement plans, suspensions, and terminations
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Gain an understanding of the most applicable employment laws to the above processes.
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Understand the district’s rights and responsibilities under the Family and Medical Leave Act.
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Learn how having a union affects standard policies and procedures.
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Develop procedures for dealing with on-the-job injuries and HIPPA concerns.
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Learn about ADA accommodations
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Identify bullying in the workplace
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Understand retaliation
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Develop an understanding of reporting arrests, failing background checks, and drug testing
December 2024
4.
School Nutrition Policies and Procedures (CIESC) 9:00 a.m. EST
Course Objectives:
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Understand policies and procedures for which the district is responsible versus the food service department
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Determine which activities need written policies and procedures
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Learn what to include in your standard operating policies
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Learn how often to review and revise written policies and procedures
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Learn how to categorize your policies and procedures
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Create a standard operating policy and procedure template
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Learn the differences between Policy and Standard Operating Procedure and how to create and maintain a system that provides organization, order, and meets audit requirements for the financial, nutritional, and other aspects of the USDA meal program
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Learn what standard operating policies and procedures are available through IDOE
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Reviewing unpaid meals, bad debt, wellness, and social media policies in depth
4.
Facilities Planning and Management (CIESC) 12:30 p.m. EST
Course Objectives:
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Review foundations of kitchen asset management
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Determine inventory requirements
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Develop preventative maintenance schedules
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Manage service and warranty issues and contracts
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Create replacement plans for major assets
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Organize kitchen closings, openings, and remodels
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Dispose of assets and sell old and discarded assets
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Plan an opening or remodeling of a space
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Learn about current design trends that maximize efficiency
* If you are registering for both morning and afternoon courses, lunch will be served at the conclusion of the morning course.