Vermont Child Nutrition Programs hosted our annual Summer Institute virtually this year. Below you will find a list of class descriptions and registration links to watch recordings from Virtual Child Nutrition Summer Institute 2021. If you complete a session by viewing the recording please submit the Certificate of Participation Request Form in order to receive your certificate of participation. If you have any questions about this web page or the recordings please email firstname.lastname@example.org.
Many, but not all, of the handouts mentioned in the webinars are available on other subpages of the Vermont Child Nutrition Programs website. Please reach out if you would like a copy of the handouts mentioned in the webinars that are not listed on our website.
Thank you to all those who participated in Child Nutrition Virtual Summer Institute 2021!
- All You Need to Know About CN Labels, Product Formulation Statements, and Crediting! (1.5 hours)
Crediting meal components and reviewing CN Labels or Product Formulation Statements for premade items can be difficult to determine and can lead to errors in meal pattern compliance. Join this session to get an in depth review on CN labels and PFS, how to credit different meat/meat alternates and grains, and how to develop standardized recipes with crediting information. This session will be hosted by Becca Cochran and Denise Blankenship of the State of Vermont Child Nutrition Programs.
- Excellence in Customer Service & Conflict Resolution (1 hour)
You do not have to be in the retail business to know how important Customer Service is. Most of us are usually customers and we tend to know how we like to be treated. This session will teach you how to provide excellence in customer service to your staff, students, and each other. Conflicts are sure to arise. We will provide you tools on how to resolve conflict in your team and in one-on-one situations. Topics: What customer service means to you, Identify our customers and their needs, Connect with customers, and Deal with difficult customers. This session will be hosted by Dave Dec from KnowledgeWave Training Institute.
- Stress in a Unique Time of Work (1 hour)
We are in a unique time in our world. We need to navigate a different work environment while caring for our families and worrying about a pandemic; all at the same time. This webinar will help you with techniques to manage the stress and anxiety during this time so you can stay productive and manage your life. Topics: Work, school, and worry; Know what you cannot change, know what you can control; Keeping up with work; Communications; Self-care is family care; and Stay connected and motivated. This session will be hosted by Dave Dec from KnowledgeWave Training Institute.
- Excel Basics (1 hour)
This course is designed for folks that are new to Excel or have taught themselves Excel. Topics: Excel Worksheet and Workbook Navigation; Cursor Shapes; Formatting Cells; Wrap Test; Merge & Center; Basic Formulas; and Relative and Absolute Reference. This session will be hosted by Dave Dec from KnowledgeWave Training Institute.
- The Ins and Outs of Monthly Claim Review and Submission Procedures (1 hour)
Monthly claim edit checks are important and required in all Child Nutrition Programs. Join this session to learn how to review monthly claim paperwork and the required edits checks that must be completed prior to claim submission. This session will be hosted by Becca Cochran and Jennifer Hutchinson of the State of Vermont Child Nutrition Programs.
- Google Sheets (1 hour)
This course is designed for folks that are new to Google Sheets or have taught themselves Google Sheets. Topics: Excel Worksheet and Workbook Navigation; Cursor Shapes; Formatting Cells; Wrap Test; Merge & Center; Basic Formulas; Relative and Absolute Reference; and Convert sheets to an Excel worksheet. This session will be hosted by Dave Dec of KnowledgeWave Training Institute.
- Civil Rights Requirements in Child Nutrition Programs (1.5 hours)
This session will cover how to operate your Child Nutrition Programs in a compliant and accessible manner, including providing reasonable modifications to accommodate disabilities, handling complaints of discrimination, and training requirements. This is applicable to operators of School Meals, Child and Adult Care Food Program (CACFP) and Summer Food Service Program (SFSP). This session will be hosted by Jamie Curley, Child Nutrition Coordinator for the State of Vermont Child Nutrition Programs.
- ServSafe Food Protection Manager Training (4 hours)
This free class is only open to those working in one of the federal Child Nutrition Programs. Deadline to register: Wednesday July 28, 2021.
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.
Important note: The ServSafe exam must be proctored in person. You will receive a certificate of participation after completing the course which will qualify you to sit for an in-person exam in the future in White River Junction or Lebanon, NH.
This session was not recorded.
Sessions for Day Care Home Sponsors
- Day Care Home (DCH) Monitoring Review Requirements and Best Practices (1.75 hours)
Join this session to learn about the upcoming monitoring requirements and expectations. An in depth review of the updated site review form and instructions will be used to conduct the training. This session will be hosted by Becca Cochran, MS, RDN, CACFP Coordinator for the State of Vermont Child Nutrition Programs.
- Establishing Tiering Within Day Care Homes (DCH) (1 hour)
Join this session to discuss the different eligibility options available for day care home providers and the appropriate documentation that must be maintained and on file. We will also review the nationwide waiver of Tier I Area Eligibility and implementation steps of this waiver. This session will be hosted by Becca Cochran, MS, RDN, CACFP Coordinator for the State of Vermont Child Nutrition Programs.
- Day Care Home (DCH) Serious Deficiency and Termination Processes (2 hours)
Join this session to obtain a thorough understanding of the Serious Deficiency and Termination Process. We will discuss the difference between termination for convenience and termination for cause and best practices for implementing each process. This session will be hosted by Becca Cochran, MS, RDN, CACFP Coordinator for the State of Vermont Child Nutrition Programs.
- Meal Records 101: Completing Meal Records Accurately (1.5 hours)
In this training, participants will learn how to complete meal/production records accurately to include all required information to support food items’ crediting. Participants will learn to use the CACFP Crediting Handbook and Food Buying Guide to determine how foods credit and document them accordingly. Participants should come prepared to participate in an engaging webinar with hands-on activities. This session will be hosted by Anastasia Tsekeris, CACFP and SFSP Program Technician for the Vermont Agency of Education Child Nutrition Programs.
- CACFP Menu Planning for Success: Developing Your Own Cycle Menus (2 hours)
In this training, participants will learn to develop their own cycle menus to streamline the menu planning process and incorporate a variety of foods into their menus. Participants will learn to incorporate standardized recipes into their cycle menus, things to consider when developing a cycle menu, and menu planning tips to implement best practices. This session will be hosted by Anastasia Tsekeris, CACFP and SFSP Program Technician for the Vermont Agency of Education Child Nutrition Programs.
- Food Safety in Child Care (4 hours)
This food safety training is for child care employees using the four key concepts of the USDA Fight BAC program: Clean, Separate, Cook, Chill. This session will be taught by Institute of Child Nutrition (ICN) Consultant Trainers.
This session was not recorded.
- CACFP Crediting Grains in Ounce Equivalents (1.5 hours)
This training will provide CACFP Operators with the tools to properly implement serving and crediting grains in oz equivalents. This will prepare CACFP Operators for crediting grains in oz equivalents, which will be required as of October 1, 2021. Participants should be prepared for an interactive webinar which will include calculating oz equivalents using a pen and paper, testing out the Food Buying Guide, and more. This session will be hosted by Anastasia Tsekeris, CACFP and SFSP Program Technician, Vermont Agency of Education.
School Nutrition Sessions
- Introduction to School Nutrition Leadership (5 day training), August 2-6, 8:00 AM – 5:00 PM
This session provides an overview of the management components of school nutrition programs. This is a five-day training targeted to new and aspiring school nutrition program directors with five years or less experience. Lessons provide an overview of school nutrition programs, define the role and responsibilities of a director, and review the relationship between local policies and State/Federal regulations. The course has been developed to encourage open-group discussion so participants can be actively involved in learning the skills and knowledge needed for the daily operation of school nutrition programs. This session will be taught by Institute of Child Nutrition (ICN) Consultant Trainers.
This session was not recorded.
- Child Nutrition Basics for Business Officials and Administrators (2.25 hours)
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.
- Fresh Fruit and Vegetable Program (30 minutes)
This class will review the Fresh Fruit & Vegetable Program (FFVP) requirements for elementary schools that are eligible to participate. Participants will learn all about the Fresh Fruit and Vegetable Program (FFVP), how beneficial it is for the students, best practices, how to submit a claim and the program rules & regulations in order to run an effective and successful FFVP program. This session will be hosted by Denise Blankenship, Child Nutrition Consultant, and Cheryl Rogers, Grants Specialist for the State of Vermont Child Nutrition Programs.
- Refresher on Determining Eligibility for Free and Reduced Price School Meals for Experienced Determining Officials (2 hours)
If you are an experienced Determining Official and have already attended our 3-part training on Determining Eligibility for Free and Reduced Price School Meals in 2019 or in 2020, then this session is for you! This streamlined session will cover updates to the direct certification process and the special changes and challenges this year as a result of the COIVD-19 waivers and P-EBT. If you've been doing this for a while, you probably still have the occasional question about unique situations that you encounter when determining eligibility - this session will be structured to allow plenty of time to answer those questions. We'll also learn from each other about best practices for setting up your system - if you have a tip or trick that works well for you, bring that idea to share with the group. This session will be hosted by Rosie Krueger, State Director of Child Nutrition Programs at the Vermont Agency of Education.
- Food Allergies for School Nutrition Managers and Staff (4 hours)
Food Allergies for School Nutrition Managers and Staff is an in-depth training on managing food allergies in school nutrition programs. Food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course includes information about food allergies, food intolerance, reading food labels, avoiding cross contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies. This session will be taught by Institute of Child Nutrition (ICN) Consultant Trainers.
This session was not recorded.
- VT Seasonal Cycle Menus: Introduction to Using this New Menu Planning Tool in Your School Nutrition Program (2 sessions totaling 3.75 hours)
In this session we will introduce the brand new VT Seasonal Cycle Menu planning tool! The tool is ideal for both new Managers, who do not want to reinvent the wheel, and experienced Managers wanting a flexible and complete resource for Menu Planning that highlights Vermont seasonal foods. VT Seasonal Cycle Menus includes: 3 six-week seasonal (Fall, Winter, and Spring) menus; Meal Component Crediting Sheets for every week; Pre-populated daily production records; and Completed weekly Meal Certification Sheets. The tool also includes pages entitled Menu Development Tips and Goals, Meal Component Crediting Information and Resources, Tips to Develop and Use Standardized Recipes, and 35 Standardized Recipes for both Main Menu items, Vegetable Sides, and Grain Sides. The two-session training will orient users to the tool and cover important basics related to menu planning. Information will be brand new for some and a valuable refresher for the seasoned school nutrition professional. This class and the tool will help to set you up for a well-planned, successful, and stress-free year feeding students healthy, seasonal foods. This class will be hosted by Kathy Alexander, Director of the MAUSD and ANWSD School Nutrition Cooperative, a group of nine school nutrition programs. Kathy began her career in school nutrition as the program manager at Ferrisburgh Central School. Over the past 21 years Kathy has built a strong foundation in school nutrition, program management, and finances.
- A New Outlook on Breakfast in the Classroom After a Year of COVID-19 (1.75 hours)
This will be a very interactive class where participants will be able to share their experiences and outlooks on serving breakfast this past year during the pandemic. School Nutrition staff from around the state have expressed that opinions about serving breakfast in the classroom have changed for the better. In this class we will capture some of those new positive opinions about serving breakfast in the classroom and learn new best practices from one another. Attendees should plan to fill out a short survey before the class that will help guide the discussion. This Session will be hosted by Jennifer Hutchinson, Child Nutrition Consultant for the Vermont Agency of Education.
- Determining Eligibility for Free and Reduced Price School Meals (4.5 hours over 3 days)
These sessions will be taught by Rosie Krueger, State Director of Child Nutrition Programs at the Vermont Agency of Education.
Module 1: The Role of the Determining Official (1 hour 15 min)
This is the first of a 3 part series of sessions on determining eligibility for free and reduced price school meals. This series is designed for new determining officials and those who have not attended training in several years. In this module, we will cover the responsibilities of the determining official, the timeline for the process, confidentiality and disclosure requirements, and where to find answers when faced with a unique scenario.
Module 2: Direct Certification (1 hour)
This is the second in a 3 part series of sessions on determining eligibility for free and reduced price school meals. In this session, we will discuss what direct certification means and the different ways a child may be directly certified for free school meals. We will cover how to obtain information on directly certified students from the Agency of Education and other direct certification sources, how to extend benefits to other children in the household when allowable, and how to issue benefits and maintain the direct certification list and other required documentation.
Module 3: Processing Free and Reduced Meal Applications (1 hour 45 minutes)
This is the third in a 3 part series on determining eligibility for free and reduced price school meals. In this session, we will discuss how to process free and reduced meal applications, common errors, how to issue benefits to households, and how to maintain required documentation. This module will include a hands-on section where participants will practice processing several applications. Please have a calculator, pencil, and paper available for this module. A packet of sample applications will be emailed to participants ahead of time for those who wish to print them out and practice on a hard copy application.
- Operating the At-Risk Afterschool Meals Program in Your School (2 hours)
Are you interested in operating an at-risk afterschool meals program within your school? Join this session to learn the requirements of the program, FY21-22 nationwide flexibilities that are available for participating programs and the application process. This session will be hosted by Becca Cochran, MS, RDN, CACFP Coordinator for the State of Vermont Child Nutrition Programs.
- NSLP Afterschool Snack Service Overview (30 minutes)
This session will be an overview of the requirements for operating the National School Lunch Program (NSLP) Afterschool Snack Service, including information on the applicable waivers for School Year 2021-2022 operation. This session will be taught by Jamie Curley, Child Nutrition Coordinator for the State of Vermont Child Nutrition Programs.
- Improving Enrollment with Free & Reduced Price Meal Application Campaigns (1.5 hours)
Learn about best practices and print & digital resources available from Hunger Free Vermont and other sources to increase the number of meal applications returned by families. Connect with state-wide outreach efforts to promote meal applications and ensure that eligible families are receiving all benefits available to them. Develop positive messaging about the many benefits to families and your entire community of submitting school meal applications. Participants will have the opportunity to learn from colleagues, share challenges and successes, and develop an action plan for how to apply their learnings this school year! This session will be hosted by Tim Morgan, Program Data & Child Nutrition Manager, and Keely Agan, Child Nutrition Initiatives Specialist, at Hunger Free Vermont.
- Verification Process for School Meals (1 hour)
Verification is the piece of the Free and Reduced Application process that confirms eligibility status for a small portion of students based on back-up documentation submitted by households. We will cover the process, timeline, and completing the Verification Report. This session will be taught by Jamie Curley and Denise Blankenship of the State of Vermont Child Nutrition Programs.
- Acing your Administrative Review (1 hour 15 minutes)
This interactive class will set you up for success and will cover all you need to know for your upcoming Administrative Review. Perfect for Food Service Directors, Kitchen Managers, Administrative Staff, and Business Managers who are looking for a clear understanding of the complete Administrative Review process. This class is required for all Supervisory Unions scheduled for a Child Nutrition Administrative Review 2021-2022 school year. This session will be hosted by Jennifer Hutchinson, Jamie Curley, and Denise Blankenship of Child Nutrition Programs at the Vermont Agency of Education.