Extension > Family > Health and Nutrition > School Foodservice Training and Resources > Training for School Foodservice Professionals
Training for School Foodservice Professionals
We offer face-to-face training to school foodservice professionals on serving fruits and vegetables, increasing whole grains, and lowering sodium in school cafeterias. Each training is three hours and provides school foodservice staff with up to 3 CEUs. The optimal group size for a training is 20-25 participants. The training site must have a licensed kitchen and training area available. Contact thetraining coordinators below for fees and additional requirements for training sites.
New Guidelines for Fruits and Vegetables in School Cafeterias
Participants in this hands-on training will:
- Understand the compelling health justification for including a wide variety of fruits and vegetables in school menus.
- Practice safe handling and creative preparation techniques to optimize quality, appeal, and nutritional benefits.
- Learn cutting edge information from the field — new food code, behavioral economics in the serving line, farm-to-school resources and more.
- Identify action steps and set goals for taking action to increase student consumption of fruits and vegetables.
For more information, contact Trina Barno (barno001@umn.edu; 612-390-1879). Promotional flyers available upon request.
Increasing Whole Grain Foods in School Cafeterias
Participants attending this interactive training will:
- Review whole grain basics.
- Understand how grain technology impacts school foods.
- Practice reading manufacturers labels to determine whole grain content.
- Learn proven strategies for getting kids to eat whole grains.
- Get tips for improving acceptance of whole grains in schools.
For more information, contact Mary Caskey (caske002@umn.edu; 1-888-241-4591). Promotional flyers available upon request
Lose the Sodium, Add the Flavor
Participants of this informative training will:
- Better understand the health implications of consuming a high-sodium diet.
- Learn how simple scratch cooking can reduce sodium in school meals.
- Explore and practice culinary skills to reduce the sodium content of meals.
- Practice identifying the amount of sodium in food.
- Learn a variety of techniques for adding flavor to food.
For more information, contact Trina Barno (barno001@umn.edu; 612-390-1879). Promotional flyers available upon request.
Other Recommended Resources
Menu Planning — Menu planning worksheets, a sample cycle menu, and recipes from the Great Trays™ toolkit.
Preparing Food — A wealth of food preparation and tips from the Great Trays™ toolkit.
Marketing — Tools for to engage your students and parents in healthier meals from the Great Trays™ toolkit.
Healthy Schools — Resources for creating a healthy food environment for your school.
Go Wild — Comprehensive classroom-based programs for 3rd-5th graders designed to promote healthy food consumption and physical activity. Includes a school foodservice component.
Minnesota School Nutrition Association — Provides members opportunities for professional development and to build relationships that make a difference in the lives of children. See also the School Nutrition Association.
