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11a48439-ec9f-47db-9bf4-09d7ca57d30c.jfif

 ISNA COURSES 

Central Indiana Educational Service Center (CIESC) address:

Address:

3500 DePauw Blvd. Pyramid Two, Suite 2020 Indianapolis, IN 46268

b77f8236-3e49-47e1-8a60-81dd1b0f1b85.jfif

September 2024

25.

Product and Inventory Management (CIESC) 9:00 a.m. EST

Course Objectives:

  • Review stakeholders’ responsibilities and expectations

  • Discuss how the menu determines the goods and services that must be competitively procured

  • Review basic concepts of inventory management, product movement, and cost management

  • Summarize the types of items that are associated with a specific product category

  • Create a sample product screening evaluation tool

  • Practice writing a mock product specification

  • Examine the features of a Child Nutrition Label

  • Discuss the importance of accurately forecasting products

25.

Menu Planning Regulations and Concepts (CIESC) 12:30 p.m. EST 

Course Objectives:

  • Understand what constitutes a Reimbursable School Meal.

  • Be able to identify each of the components necessary for a school lunch, breakfast, and snack.

  • Understand Offer vs. Serve (OVS) for each meal part.

  • Learn tools to evaluate the menu.

October 2024

2.

Food Production and Operation Management (CIESC) 9:00 a.m. EST

Course Objectives:

  • Describe how the principles of food production impact food quality

  • List the principles of developing and using standardized recipes

  • Describe the importance of accurate measurement in food production

  • Identify procedures for documenting and evaluating the amount of food planned, prepared, and served

  • State the importance of production scheduling to achieve operational goals

  • List food quality standards that ensure quality food production

2.

Advanced Menu Planning and Production Strategies (CIESC) 12:30 p.m. EST

Course Objectives:

  • Describe the benefits of using cycle menus

  • Describe the benefits of using locally-produced and USDA Foods

  • State factors to consider when planning menus

  • Determine a food cost goal for breakfast and lunch menus

  • Calculate menu costs

  • Describe the benefits of including students in the menu planning process

  • Identify ways to communicate and market the menu to students and other stakeholders

  • 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:

  • Learn how to develop consequences when an employee breaches policies and procedures.

  • Practice writing performance improvement plans, suspensions, and terminations

  • Gain an understanding of the most applicable employment laws to the above processes.

  • Understand the district’s rights and responsibilities under the Family and Medical Leave Act.

  • Learn how having a union affects standard policies and procedures.

  • Develop procedures for dealing with on-the-job injuries and HIPPA concerns.

  • Learn about ADA accommodations

  • Identify bullying in the workplace

  • Understand retaliation 

  • 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:

  • Understand policies and procedures for which the district is responsible versus the food service department

  • Determine which activities need written policies and procedures

  • Learn what to include in your standard operating policies

  • Learn how often to review and revise written policies and procedures

  • Learn how to categorize your policies and procedures

  • Create a standard operating policy and procedure template

  • 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

  • Learn what standard operating policies and procedures are available through IDOE

  • 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:

  • Review foundations of kitchen asset management

  • Determine inventory requirements

  • Develop preventative maintenance schedules

  • Manage service and warranty issues and contracts

  • Create replacement plans for major assets

  • Organize kitchen closings, openings, and remodels

  • Dispose of assets and sell old and discarded assets

  • Plan an opening or remodeling of a space

  • 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.  

REGISTER FOR 2025 COURSES HERE (coming soon!)

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