Virtual Child Nutrition Summer Institute

Please find information for the current year on our Child Nutrition Summer Institute 2022 Registration Page.

Previous Years' Summer Institutes

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 ailynne.adams@vermont.gov.

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!

General Sessions · Sessions for Day Care Home Sponsors · CACFP Sessions · School Nutrition Sessions

General Sessions

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.

Register now to watch the recording of All You Need to Know About CN Labels, Product Formulation Statements, and Crediting!

Excellence in Customer Service & Conflict Resolution, Stress in a Unique Time of Work, Excel Basics, and Google Sheets (4 different trainings)

The AOE recordings of these trainings are no longer available. These training, and many more, can now be accessed through the KnowledgeWave Learning Site. Free KnowledgeWave Memberships are available to select Food Service staff. Please contact the Food Service Director at your School Food Authority (SFA) to inquire about signing up for a KnowledgeWave membership.

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.

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.

CACFP Sessions

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.

Register now to watch the recording of Refresher on Determining Eligibility for Free and Reduced Price School Meals for Experienced Determining Officials

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.

Register to watch the recording of the first session of VT Seasonal Cycle Menus: Introduction to Using this New Menu Planning Tool in Your School Nutrition Program

Register to watch the recording of the second session of VT Seasonal Cycle Menus: Introduction to Using this New Menu Planning Tool in Your School Nutrition Program

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.

Summer Institute 2020

Sessions for Day Care Home Sponsors · CACFP Sessions · School Nutrition Sessions

Sessions for Day Care Home Sponsors

Identifying Whole-Grain Rich (1 hour), August 11, 9:00 - 10:00 AM

This training will give DCH sponsors an in-depth understanding of whole grain-rich foods in the CACFP. Sponsors will gain the knowledge to successfully identify grains that credit toward the whole grain-rich requirement using several methods in order to train family child care homes. This virtual session will be hosted by Rebecca Cochran, Child and Adult Care Food Program Coordinator, Vermont Agency of Education.

Grain Ounce Equivalents (1 hour), August 11, 10:30 - 11:30 AM

This training will provide CACFP DCH Sponsors with the tools to properly train family child care homes to implement serving and 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 virtual session will be hosted by Rebecca Cochran, Child and Adult Care Food Program Coordinator, Vermont Agency of Education.

Monitoring Reviews and Audits (1 hour), August 18, 11:30 AM - 12:30 PM

This session will cover the monitoring requirements for DCH sponsors. We will review the DCH monitoring review form in depth and how to cite findings and assign corrective action when providers are out of compliance. This virtual session will be hosted by Rebecca Cochran, Child and Adult Care Food Program Coordinator, Vermont Agency of Education.

Household Contacts (45 minutes), August 18, 1:00 - 2:00 PM

DCH sponsors are required to perform annual household contacts for a percentage of their family child care homes to ensure providers are only claiming meals to children attending the child care. We will discuss the federal requirements, different methods for performing household contacts, and troubleshoot some of the issues sponsors are facing with receiving this information back from households. This virtual session will be hosted by Rebecca Cochran, Child and Adult Care Food Program Coordinator, Vermont Agency of Education.

CACFP Sessions

Crediting Grains in Ounce Equivalents (2 hours), August 10, 1:00 - 3:00 PM

Whole Grain-Rich Fundamentals (2 hours) , August 18, 9:00 - 11:00 AM

This training will give care providers an in-depth understanding of whole grain-rich foods in the CACFP. Trainees will gain the knowledge to successfully identify grains that credit toward the whole grain-rich requirement using several methods. This session will be hosted by Anastasia Tsekeris, CACFP and SFSP Program Technician, Vermont Agency of Education.

Unitized Meals (30 minutes), August 20, 1:30 - 2:00 PM

This webinar is intended to prepare CACFP operators to implement a pre-plated meal service that minimizes contact between recipients while remaining in compliance with federal and state regulations. This webinar addresses requirements of pre-plated meal service, the differences between family style and unitized meals, and application changes within the claiming system that will need to be made. This session will be hosted by Anastasia Tsekeris, CACFP and SFSP Program Technician, Vermont Agency of Education.

Improving Meal Quality & Menu Planning (2 hours), August 21, 2:00 - 4:00 PM

This training will focus on implementing best practices to maximize nutritional quality of menu offerings. We will discuss strategies to improve menu planning and the meal service environment as well. Participants will be required to review menus and determine how to improve menus, as well as discuss methods of encouraging healthy eating amongst CACFP participants. This session will be hosted by Anastasia Tsekeris, CACFP and SFSP Program Technician, Vermont Agency of Education.

School Nutrition Sessions

Making the Non-profit School Food Service Account Whole during COVID-19 (1 hour), August 10, 10:00 AM - 11:00 AM

This session is intended for food service directors and business managers who are struggling with loss of revenue and added expenses for school meals programs due to COVID-19. We will discuss all available sources of funding for your child nutrition programs, including the sources of COVID-related funding available. We will also discuss ideas for replacing lost a la carte and catering revenue. Participants will be invited to share their own ideas and best practices, in addition to ideas provided by the instructor. This session will be hosted by Rosie Krueger, State Director of Child Nutrition Programs, Vermont Agency of Education.

What You Need to Know About Production Records (90 minutes), August 11, 1:00 - 2:30 PM

Let’s take the stress out of Production Records. In this training we will be going over what they are, why we need them, when you should fill them out, who’s responsible for filling them out and how to complete them. This class will be hosted by Denise Blankenship, Child Nutrition Consultant, Vermont Agency of Education.

School Food Service Models Put into Action (90 minutes), August 11, 3:00 - 4:30 PM

An interactive discussion of the innovative and practical food service models that SFA’s plan to implement as schools reopen in the midst of the COVID 19 Pandemic. This session will be hosted by Jen Hutchinson, Child Nutrition Consultant, Vermont Agency of Education.

Universal Meals: Understanding the Basics and CEP and Provision 2 (1 hour), August 12, 9:30 - 10:30 AM

This session is intended for business managers, food service directors and other administrators who are interested in implementing “Universal Free Meals” for breakfast or both or breakfast and lunch in their schools. In this informational session, we’ll discuss the programmatic requirements and the financial and logistical considerations for CEP and Provision 2. Those considering one of these options for the upcoming school year or for future years are all welcome to attend. This session will be hosted by Rosie Krueger, State Director of Child Nutrition Programs, Vermont Agency of Education.

Planning Menus for Uncertain Times (2.5 hours), August 12, 2:00 - 4:30 PM

As we approach the new school year there is still uncertainty about where the COVID-19 pandemic will lead us, yet our planning process for feeding children must continue. If you are unsure about how to plan your menu to accommodate a number of different school scenarios, this is the class for you. We will start with understanding our current applicable USDA rules and relevant waivers, discuss some guiding principles of menu planning and costing menus, and then share menu ideas that you can use or adapt to meet your needs. There will be ample time for questions about individual situations. This class will be hosted by Kathy Alexander, Director of the MAUSD/ANWSD Food Service Cooperative and Erika Dolan, HUUSD Schools Food & Nutrition Co-Director. Both Kathy and Erika are past presidents, and current board members, of SNA-VT.

Procurement 101 (2 hours), August 13, 1:00 - 3:00 PM

USDA Regulations require SFAs to follow proper procurement practices for all purchases made out of the school food service account, no matter how small. Participants will learn what the federal, state, and local procurement regulations are, and how to conduct an informal procurement process for purchases under the small purchase threshold. In addition, this class will address how SFAs can purchase local foods and still comply with the USDAs procurement regulations. This class is appropriate for school food service managers as well as administrators and business managers who assist school food service programs with purchasing. This class will be hosted by Michael Carr, Procurement Consultant, Vermont Agency of Education. Please note that the Procurement 101 session conflicts with the August 13th ServSafe session.

Determining Eligibility for Free and Reduced Price School Meals (3.5 hours over three days), August 18 & 19, 2:30 - 3:30 PM, August 20, 2:30 - 4:00 PM

These sessions will be hosted by Rosie Krueger, State Director of Child Nutrition Programs, Vermont Agency of Education.

Module 1: The Role of the Determining Official (1 hour) August 18, 2:30 - 3:30 PM - This is the first of a 3 part series of sessions on determining eligibility for free and reduced price school meals. 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. This module is critical for new determining officials and it is important for those who have not attended training in several years. Determining officials who attended training last year (2019) may skip this module and go directly to Parts 2 and 3, but are welcome to join if they wish.

Module 2: Direct Certification (1 hour) August 19, 2:30 - 3:30 PM - 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 (1.5 hours) August 20, 2:30 - 4:00 PM - This is the third in a 3 part series of sessions 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.

Fresh Fruit and Vegetable Program (FFVP) (30 minutes), August 19, 1:30 - 2:00 PM

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 class will be hosted by Denise Blankenship, Child Nutrition Consultant, and Cheryl Rogers, Grants Specialist, Vermont Agency of Education.

Preparing for your Procurement Review (2 hours), August 20, 9:00 - 11:00 AM

USDA has mandated that state agencies conduct procurement reviews in addition to their Administrative Review. A procurement review is a review of the SFA procurement activities related to school nutrition programs. The review is intended to ensure that you follow federal, state and local procurement rules and regulations. Preparing for this review can be time-consuming and confusing. This course will review the review, what to expect, and what documents are required. This class will be hosted by Michael Carr, Procurement Consultant, Vermont Agency of Education.

Verification of Free and Reduced Eligibility Process (2 hours 15 minutes), August 21, 9:00 - 11:15 AM

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 in the online system. This class will be hosted by Jamie Curley, Child Nutrition Coordinator, Vermont Agency of Education.

Virtual Child Nutrition Summer Institute

Please find information for the current year on our Child Nutrition Summer Institute 2022 Registration Page.

Previous Years' Summer Institutes

Thank you to all those who participated in Child Nutrition Virtual Summer Institute 2021!

General Sessions

Sessions for Day Care Home Sponsors

​​CACFP Sessions

School Nutrition Sessions

Summer Institute 2020

Sessions for Day Care Home Sponsors

​​CACFP Sessions

School Nutrition Sessions

CACFP Sessions

CACFP Sessions