Child Nutrition Summer Institute 2024

The Child Nutrition Summer Institute 2024 will be held over two weeks in August to provide training for Vermont school food service staff, managers, directors, determining officials, and other administrators involved in school food service programs.

August 12 –16, 2024: In-Person Sessions in Waterbury. Culinary sessions will be held at Harwood High School and all other sessions will be held at the Sally Fox Conference Center at the Waterbury State Office Complex (WSOC). Morning coffee/tea, snack, and lunch will be provided at the WSOC, with additional food available for purchase at the onsite cafe, and space will be available for informal networking with other attendees during breaks. These trainings will not be recorded. 

August 19 – 22, 2024: Live Online Trainings via Go-To Webinar. These trainings will also be recorded for later viewing.  Please register to receive a copy of the recording. 

All trainings are free of charge and will provide continuing education credits that count for the USDA Professional Standards Requirements.  

In-Person Sessions

Knife Skills, Menus of Flavor, and Sea to School will be held at the Harwood Union High School Kitchen, and all other sessions will be held at the Sally Fox Conference Center at the Waterbury State Office Complex. These locations are a 12-minute drive apart. A shuttle will be provided by the Agency of Education for a limited number of attendees.

Please note, there is no air conditioning in the Harwood Kitchens, so dress accordingly.

Lunch and morning snacks will be provided at the Waterbury Office Complex, and space will be available for informal networking with other attendees during breaks.

Knife Skills

Monday, August 12, 2024
8:30 a.m. – 12:30 p.m.
Location: Harwood High School Kitchen, Duxbury, VT

Please join us for a hands-on knife skills workshop at Harwood High School kitchen. In this workshop participants will learn and practice fundamentals of professional knife skills. We will cover setting up a workstation for safety and efficiency, using and maintaining knives, classic knife cuts practice and terminology and strategies to increase yield and speed. This session is recommended for any food service production staff who are interested in learning ways to   make their knife work safer, faster and more efficient. This session is being taught by Chef Jim Birmingham, American Culinary Federation Certified Executive Chef and Montpelier Roxbury Public Schools Food Services Director. This session is limited to 12 participants.

ServSafe Food Protection Manager Training and Certification Exam

Sessions Monday, August 12, or Wednesday, August 14 (Only register for one)
8:30 a.m. – 4:00 p.m.
Location: Sally Fox Conference Center at Waterbury State Office Complex

This free class is only open to those working in one of the federal Child Nutrition Programs.

The ServSafe program helps prepare you for the ServSafe Food Protection Manager Certification exam. Training covers these concepts: the importance of food safety, good personal hygiene, time and temperature control, preventing cross-contamination, cleaning and sanitizing, safe food preparation, receiving and storing food, methods of thawing, cooking, cooling and reheating food, HACCP (hazard analysis and critical control points), food safety regulations, and more. The certification exam will be offered following the training, and participants will be mailed the 7th Edition ServSafe Manager Course Book ahead of time.  Please include a summer mailing address when registering.

Financial Management: A Course for School Nutrition Directors

Monday, August 12, 2024
8:30 a.m. – 5:00 p.m.
Location: Sally Fox Conference Center at Waterbury State Office Complex

This session provides training on management of finances and other resources as the foundation for nutrition integrity and quality meals in school nutrition programs. It is presented by the Institute of Child Nutrition (ICN). Lesson topics include:

Importance of Financial Management
Development of a Financial Management Information System
Communication and Ethical Behavior
Reporting Revenue and Expenditures
Setting a Meal Standard for Financial Management and Analysis
Managing Revenue and Expenditures
Controlling Food and Labor Costs
Financial Planning and Budget Development
Developing and Analyzing a Budget
Tools to Analyze Financial Status

Inventory Management and Kitchen Systems

Tuesday, August 13, 2024
8:30 a.m. – 4:00 p.m.
Location: Sally Fox Conference Center at Waterbury State Office Complex

This class will focus on the strategies and techniques used to manage food systems well. Topics and activities will include taking and managing inventory, writing and using SOP’s for food safety and management, developing systems for efficient kitchen production. A variety of resources will be provided to participants to take back to kitchens with the goal of increasing organization and improving the management food and food production.

This session will be led by Kathy Alexander, Director of the MAUSD and ANWSD School Nutrition Cooperative.

Menus of Flavor: Mediterranean Cuisine

Tuesday, August 13, 2024
8:30 a.m. – 12:30 p.m.
Location: Harwood High School Kitchen, Duxbury, VT

Menus of Flavor is a four-hour, instructor-led, hands-on training focused on global regions’ healthful and flavorful foods. This session will focus on recipes, ingredients, and techniques drawn from Mediterranean Cuisine. Participants will learn the benefits of scratch cooking, using the ingredients and flavors commonly found in the regional cuisine of focus. Participants will identify basic culinary skills and apply the skills during the hands-on culinary lab, preparing meals using regional recipes, further reinforcing the learning. This session is limited to 24 participants.

Sea to School: Getting Kid’s “Hooked” on Fish

Tuesday, August 13, 2024
1:30 p.m. – 4:30 p.m.
Location: Harwood High School Kitchen, Duxbury, VT

This session will focus on sourcing, preparing and serving sustainable fish from the Gulf of Maine. You will learn why serving regionally local fish is important to our health, our planet and our economy. Learn how to safely handle and prepare delicious fish recipes with hands on cooking activities. Share ideas on Taste Testing and marketing fish to your customers. This session is limited to 24 participants.

This session will be led by Karyl Kent, the Director of School Nutrition at Lamoille North Modified Unified Union School District

Customer Service

Wednesday, August 14, 2024
8:30 a.m. – 12:30 p.m.
Location: Sally Fox Conference Center at Waterbury State Office Complex

Keeping Customer Service at the Forefront of School Nutrition

In this half-day class, we will focus on the customer experience in Child Nutrition and explore the relationships we develop with students, parents, school staff and community members. Exercise and activities will highlight valuable communication techniques for excellent customer service as well as explore engagement and marketing opportunities and strategies. This session is appropriate for staff of all levels involved in the school nutrition programs.

This session is led by Kathy Alexander, the Director of the MAUSD and ANWSD School Nutrition Cooperative.

New Manager / Director Forum

Wednesday, August 14, 2024
1:30 p.m. – 4:00 p.m.
Location: Sally Fox Conference Center at Waterbury State Office Complex

This half-day class will bring together new Directors and Managers with seasoned Directors to meet and share insights of working in School Nutrition Management. Topics will include staff management and development, community engagement, financial management, menu planning, time management and the art of prioritizing, leadership in School Nutrition, and more. This is a good opportunity to get connected to peers who can provide ongoing support to new Directors and Managers navigating the complexities of School Nutrition.

This session is led by Kathy Alexander, the Director of the MAUSD and ANWSD School Nutrition Cooperative, Karyl Kent, the Director of School Nutrition at Lamoille North Modified Unified Union School District, and Laura La Vacca, the Director of Food Service at the Burlington School Food Project. .

Meal Pattern Mania and Menu Efficiency

Thursday, August 15, 2024
8:30 a.m. – 4:30 p.m.
Location: Sally Fox Conference Center at Waterbury State Office Complex

In this two-part class, menu planners, site managers and line staff will get a thorough refresher on the USDA Meal Pattern for both Breakfast and Lunch, engaging in a variety of practical exercises to renew or build on knowledge of how these meal patterns translate to menu development, execution and service. In the afternoon session, we will work on Menu planning principles and tools with an emphasis on designing cycle menus. Participants will have the opportunity to work on menus in class and get ideas and feedback from the group, the instructor and other resources provided.

This session is hosted by Kathy Alexander, Director of the MAUSD/ANWSD School Nutrition program.

Back to Basics for CACFP Operators

Thursday, August 15, 2024
8:30 a.m. – 4:30 p.m.
Location: Sally Fox Conference Center at Waterbury State Office Complex

Join this all-day in-person session to receive an in-depth refresher training on operating the Child and Adult Care Food Program (CACFP). The training will cover five key areas of Program operations by outlining the requirements, providing recommendations and resources and highlighting common administrative review findings. The five key areas will include enrollment and eligibility, meal pattern requirements and meal production documentation, financial management, annual training requirements and civil rights. Participants will also receive an update on new program regulations related to the child nutrition integrity rule and the updated dietary guidelines for Americans.

This session will be hosted by Becca Bogart, CACFP Coordinator III alongside Sarah Bangs, CACFP/SFSP Coordinator I and Charlene Parker, CACFP/SFSP Financial Management Coordinator.

Food Allergies in School Nutrition

Thursday, August 15, 2024
8:30 a.m. – 12:30 p.m.
Location: Sally Fox Conference Center at Waterbury Office Complex

Participants will learn what a food allergy is, its symptoms, treatment methods, and the impact that an allergic reaction incident may have on a school.  Participants will learn about the eight major food allergens and how to find them in the ingredient statement on a food label. Participants will also learn to find other allergens in the ingredient statement on the food label, and how to find information about allergens in bulk items or are in USDA Foods. The session will cover how cross-contact may occur and discuss strategies for preventing it. Participants will also learn methods for supporting children with food allergies and strategies to manage food prepared and served outside of the cafeteria. This session is appropriate for anyone involved in the school nutrition programs.

This session will be taught by a trainer from the Institute for Child Nutrition.

Bridging School Nutrition and Community

Thursday, August 15, 2024
1:30 p.m. – 4:00 p.m.
Location: Sally Fox Conference Center at Waterbury Office Complex

Values-Based Purchasing for School Meal Programs: Join NOFA-VT for a workshop focused on the power of values-based purchasing and community connections. Learn how to create impactful partnerships with local farmers and producers to bring fresh, culturally significant meals to your students. Discover strategies for building strong community relationships and enhancing your school meal program's value and reach. This workshop will equip you with practical tools and innovative ideas to foster a thriving, inclusive food culture within your school community.

This session will be hosted by Kayla Strom, Farm to School Programs Coordinator for VT FEED.

Procurement Office Hours

Wednesday August 14, 2024, and Thursday, August 15, 2024
Noon – 4 p.m.
Location: Sally Fox Conference Center at Waterbury State Office Complex

Drop by with any procurement questions or forms you’d like to work through with assistance from Shawna Coutu, Child Nutrition Procurement Consultant at the Vermont Agency of Education.

There is no need to register for these open office hours.

Live Online Trainings

These sessions will be offered live via Go To Webinar. Please register for each course individually by following the registration link following the course description. These trainings will also be recorded for later viewing. Please register to receive a copy of the recording. If you have watched a recording, please submit the Child Nutrition Certificate Request Form to receive a certificate.

Acing your Administrative Review

Monday, August 19, 2024
9 a.m. – 10:30 a.m.

This virtual session will set you up for success and cover all you need to know for your upcoming School Nutrition Administrative Review. This training is ideal for food service directors, kitchen managers, administrative staff, and business managers who are looking for a clear understanding of the Administrative Review process. At least one person from each School Food Authority (SFA) scheduled for a Child Nutrition Administrative Review in the 2024-2025 school year must attend this class. 

This session will be hosted by Amanda Vassallo, NDTR, Child Nutrition Consultant for the Vermont Agency of Education and Denise Blankenship, Child Nutrition Consultant for the Vermont Agency of Education.

Local Wellness Policy Triennial Assessment

Monday, August 19, 2024
11 a.m. – Noon

The purpose of this session is to provide further guidance on how Local Education Agencies (LEAs) may meet the Local Wellness Policy (LWP) evaluation requirement outlined in the Vermont Local Wellness Policy Guide. Each LEA participating in the National School Lunch Program or School Breakfast Program is required to develop and implement a LWP. The U.S. Department of Agriculture’s Final Rule: Local School Wellness Policy Implementation Under the HHFKA of 2010 requires that LEAs complete an assessment of their LWP at least once every three years. The LEA as part of this requirement must assess the alignment of LEA policies with national and state LWP models, the extent that practices within the LEA align to written wellness policies, and the progress made in meeting local wellness goals. The Agency of Education (AOE) has developed a tool that Supervisory Unions/Districts may use to self-assess on compliance with Vermont specific requirements (e.g., those for comprehensive health education as outlined in Act 66) and model policies (Vermont Agency of Education Model Local Wellness Policy). This session will describe this AOE tool, how to use the tool, and discuss how self-assessment at regular intervals can support continuous improvement efforts. National LWP resources will also be discussed.

This session will be hosted by Ian Burfoot-Rochford, Health and Physical Education Coordinator at the Agency of Education.

The Fresh Fruit and Vegetable Program 

Monday, August 19, 2024
1 p.m. – 2 p.m.

This virtual class will take a deep dive into the Fresh Fruit and Vegetable Program (FFVP). We will be covering the requirements for elementary schools that are eligible for participation. Participants will learn all about the Fresh Fruit and Vegetable Program, best practices, how funds are allocated, application and claim tips, rules and regulations of the program, and more. This session will be hosted by Denise Blankenship, Child Nutrition Consultant for the Vermont Agency of Education.

Local Foods Incentive: Purchasing Strategies and Best Practices

Monday August 19, 2024
2:30 p.m. – 4 p.m.

This virtual training will provide participants with a broad overview of the Local Foods Incentive Grant and then transition into a discussion with Food Service Directors whose programs are currently purchasing 15% or greater local foods. The speakers will discuss their general strategies as well as answer questions collected from other SFAs. There will be time during the session for participants to ask questions as well. The intended audience for this training is Business Managers, Food Service Directors, and Food Coordinators. This training is applicable to Supervisory Unions and Schools Districts (SU/SDs) that have already applied for a Local Foods Incentive grant and those considering applying. It is highly recommended that any SU/SD planning to apply for a Subsequent Year grant this School Year have at least one staff in attendance.

Introduction to Child Nutrition Programs for Business Managers and Administrators

Tuesday, August 20, 2024
9 a.m. – 11:30 a.m.

This session is designed for business managers and other administrators who oversee or interact with the Child Nutrition Programs. New Food Service Directors may also find this session helpful to gain a high level understanding of administering the programs. The session will provide an overview of the child nutrition programs, information on staffing and training requirements, a discussion of how child nutrition funding works, a timeline of important dates and required reporting, and information on where to go for additional help. The session will be very similar to the session offered at VASBO in February 2020. This session will be led by Rosie Krueger, State Director of Child Nutrition Programs at the Vermont Agency of Education.

This session will be hosted by Rosie Krueger, State Director of Child Nutrition Programs at the Vermont Agency of Education and Conor Floyd, Grant Programs Manager at the Vermont Agency of Education.

Harvest How-To

Tuesday August 20, 2024
1 p.m. – 1:30 p.m.

Learn the ins and outs of the Harvest Child Nutrition Program for the School Meals Program. Tips, tricks, and more! In the class we will go over frequently asked questions, troubleshooting and what reports you can download.

This session will be hosted by Denise Blankenship, Child Nutrition Coordinator for the Vermont Agency of Education.

At-Risk Afterschool Meals

Tuesday, August 20, 2024
2 p.m. – 4 p.m.

Join this virtual session to learn about the At-Risk Afterschool Meals Program available to schools and other organizations that operate afterschool programming. Area eligible programs serving low income populations could benefit immensely by offering meals to students in the programming. Many more Vermont schools and other locations now qualify to operate At-Risk Afterschool meals. Challenges and best practices associated with operating the Program will be highlighted.

This session will be hosted by Becca Bogart, MS, RDN, CACFP Coordinator for the Vermont Agency of Education.

NSLP After School Snack Service

Wednesday, August 21, 2024
9 a.m. – 10 a.m.

This session will be an overview of the requirements for operating the National School Lunch Program (NSLP) Afterschool Snack Service. Many more Vermont schools are now area-eligible to offer the After School Snack Service at no charge to all students.

This session will be hosted by Amanda Vassallo, NDTR, Child Nutrition Program Coordinator for the Vermont Agency of Education and Denise Blankenship, Child Nutrition Program Coordinator for the Vermont Agency of Education.

Contracting with a Food Service Management Company

Wednesday August 21, 2023
10:30 a.m. - Noon

This virtual class will provide an overview of the roles and responsibilities of School Food Authorities (SFA) and Food Service Management Companies (FSMCs), how a SFA may go out to bid for food service management, a rough timeline of the bidding process, and how a SFA can manage a FSMC contract once it has been awarded.

This session will be hosted by Conor Floyd, Grant Programs Manager for the Vermont Agency of Education.

Determining Officials and Direct Certification

Wednesday August 21, 2024
2 p.m. - 4 p.m.

Now that most Vermont schools are participating in CEP or in a non-bas year of Provision 2, the responsibilities for determining officials are simpler - but maintaining accurate direct certification lists is still an important part of the role. We will cover the responsibilities of the determining official, maintaining an accurate direct certification list, the timeline for the process, confidentiality and disclosure requirements, data collection requirements, and where to find answers when faced with a unique scenario. This session is critical for new determining officials, and it is important for those who have not attended training in several years.

This session is being presented by Rosie Krueger, State Director of Child Nutrition Programs at the Vermont Agency of Education.

Operating CEP

Thursday August 22, 2024
9 a.m. - 10 a.m.

This virtual session will cover the basics of offering free meals to all students using the Community Eligibility Provision (CEP). We will cover how schools become eligible for CEP, how to complete the necessary paperwork, meal counting and claiming, and the state universal meals supplement. This session is recommended for business officials, administrators, food service directors and managers, and determining officials in School Food Authorities (SFAs) that will be participating in CEP in school year 24-25.

This session will be taught by Rosie Krueger, State Director of Child Nutrition Programs at the Vermont Agency of Education.

Procurement 101

Thursday August 22, 2024
10:30 a.m. - Noon

This class will cover everything you need to know about procurement! We will go over the different methods of procurement, as well as required documentation.

This session will be hosted by Shawna Coutu, Child Nutrition Procurement Consultant at the Vermont Agency of Education.

Using Performance Reports to Evaluate Program Financials

Thursday, August 22, 2024
1 p.m. – 2 p.m.

This course will introduce participants to the Program Performance Reports in Harvest. We will go through the different measures calculated in the report and discuss how the measures may be applied to evaluate the overall health of your Child Nutrition Program.

This session will be hosted by Conor Floyd, Grant Programs Manager for the Vermont Agency of Education.

Meals in the Classroom

Thursday, August 22, 2024
2:30 p.m. – 4 p.m.

This virtual training session will provide participants with an overview on how to provide meals in the classrooms. The presenters will cover requirements for meal pattern, service models, co-mingled vs. non-co-mingled PreK, meal counting and claiming, record retention, training for program and non-program staff that assist with meal service, signage, and food safety when providing meals in the classroom. The training session will feature guest presenter Laura La Vacca from Burlington School District, who will discuss their district's methods and helpful tips for serving meals in the classroom.

This session will be hosted by Amanda Vassallo, NDTR, Child Nutrition Consultant for the Vermont Agency of Education, and Denise Blankenship, Child Nutrition Consultant for the Vermont Agency of Education.

Provision 2 Non-Base Year Training

Friday, August 23, 2024
9 a.m. – 10 a.m.

This virtual session will cover the basics of offering free meals to all students operating in a Non-Base Year of Provision 2. We will cover paperwork requirements, meal counting and claiming, required data collection reports, and how this provision will apply to other School Nutrition Programs. This session is recommended for business officials, administrators, food service directors and managers, and determining officials with sites operating Provision 2 in a non-base year in School Year 24-25.

This session will be taught by Rosie Krueger, State Director of Child Nutrition Programs at the Vermont Agency of Education and Amanda Vassallo, NDTR, Child Nutrition Program Coordinator at the Vermont Agency of Education.

Preparing for your Procurement Review

Friday, August 23, 2024
10:30 a.m. – Noon

This class will cover all you need to know for your upcoming Child Nutrition Procurement Review! Together, we will discuss what the CN Procurement Review looks like start to finish. Topic areas include: working through the Procurement Tool, required documentation, navigating SharePoint, and the on-site review visit. Participants are urged to also participate in the Procurement 101 class offered. There will be plenty of time for questions and answers, so please come prepared with any specific questions you may have about your upcoming CN Procurement Review!

This session will be hosted by Shawna Coutu, Child Nutrition Procurement Consultant at the Vermont Agency of Education.

Offer versus Serve (OVS)

Friday, August 23, 2024
1 p.m. – 1:45 p.m.

This session will provide an overview of how to operate the Offer Versus Serve (OVS) model in the National School Lunch Program (NSLP) and School Breakfast Program (SBP).

This session will be hosted by Amanda Vassallo, NDTR, Child Nutrition Program Coordinator for the Vermont Agency of Education.