Farm to Plate is part of a movement to encourage institutions operating Child Nutrition Programs to purchase unprocessed locally grown and locally raised agricultural products. The objectives of this training are to gain a clear understanding of procurement practices for Farm to Plate; and develop confidence to add local foods into Child Nutrition Programs.
KSDE Training Portal
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This training will inform and educate child nutrition program staff regarding USDA Civil Rights requirements and increase awareness of resources and information available to assist in carrying out Civil Rights responsibilities.
By the end of this training session, you will have the tools to: understand program requirements to administer Child and Adult Care Food Programs in PY 2025; carry out Civil Rights requirements and responsibilities; and perform your job with confidence.
Category: Child & Adult Care Food Program (CACFP)
By the end of this training, participants will have the tools to: 1) Understand program requirements to administer School Nutrition Programs in SY 2025-26, 2) Carry out civil rights requirements and responsibilities, and 3) Find additional resources and training opportunities. At least one representative from each SNP sponsor must participate in this training annually.
Category: School Nutrition Programs (SNP)
Grains are an important part of meals in the CACFP. To make sure participants get enough grains in CACFP meals and snacks, required amounts for the grains component are listed in the meal pattern as ounce equivalents (oz. eq.) Ounce Equivalents tell you the amount of grain in a portion of food. Quick-Train on Grains provides a short tutorial on using a Team Nutrition resource, the Grains Measuring Chart to Calculate Ounce Equivalents for Grains.
Category: Child & Adult Care Food Program (CACFP)
Quick Train on Grains: Determining Ounce Equivalents in CACFP Recipes will discuss how to use the Team Nutrition Determining Ounce Equivalents of Grains in CACFP Recipes resource, how to convert common recipe measurements into grams, and how to determine ounce equivalent grains per serving from a recipe. (30 Minutes)
Category: Child & Adult Care Food Program (CACFP)
This training will discuss actions child care providers can take to help reduce children’s risk of choking when eating. Providers will
learn actionable steps that can be taken to reduce a child’s risk of choking
by learning about
developmental readiness for the introduction and advancement of solid foods
when feeding infants. Participants will be able to identifying
choking hazards, learn food preparation methods to prepare foods that are easy to chew and swallow, and discuss tips to teach good eating habits during meal time.
Category: Child & Adult Care Food Program (CACFP)
Available August 1, 2020
School Bus Security During Loading & Unloading is designed for school bus drivers to teach basic safety and security procedures for loading and unloading students at bus stops and school. This training was developed by NSTA (National School Transportation Association).
This training will count towards one safety meeting as required by KAR 91-38-3.
The
purpose of this tutorial is to help school Sponsors in Kansas understand which
expenses may be paid from their Food Service Fund.
This training will review the verification steps and timeline, demonstrate how to complete verification activities, and review frequently asked questions.
Category: School Nutrition Programs (SNP)
By the end of this class, participants will understand the concept of speed scratch, evaluate advantages and disadvantages of speed scratch production, and discover ideas for using convenience products in speed scratch production.
Understand the recipe standardization process, learn the parts of a standardized recipe, realize the benefits of standardizing a recipe, and hear about reputable recipe standardization resources.
State of Kansas New Employee orientation is for new state employees.
Category: Human Resources
This training features summer meals best practices from five Kansas
sponsors. The best practices will cover non-congregate meal service, congregate
meal service, and local foods.
Category: Summer Meals
This training will explain how gardens can provide food for child
nutrition programs, connect children to the source of their food, and create
hands-on interdisciplinary learning experiences.
Please note: This training is NOT approved to meet food safety training requirements.
Serving food that is safe is just as important as serving nutritious and appetizing meals. To keep children safe, it is important to follow basic food-safe practices. While this 2-hour class is not one of the approved ways to meet the food safety training requirement for sponsors of school child nutrition programs or center child nutrition programs, it does contain critical food safety information helpful to those who serve program foods in a daycare home. This class can also be used to provide a general introduction to food safety for a new hire or as part of ongoing efforts to raise awareness and create a culture of food safety in any child nutrition program.By the end of this class, participants will understand foodborne illness and how foods can become contaminated. They will learn the basics of proper cleaning; separating to prevent cross-contamination; cooking; and cooling hot foods. Participants will also hear food handling procedures to prevent the transfer of allergens.
For a list of the approved food safety trainings that meet the food safety training requirement, please go to the following links:
- https://cnw.ksde.org, SNP, SNP Food Service Facts, Chapter 23 (Professional Standards)
- https://cnw.ksde.org, CACFP, CACFP Administrative Handbook, Chapter 5 (Food Safety)
Category: Child & Adult Care Food Program (CACFP)
This tutorial will demonstrate...
In six lessons, this class covers key factors that can affect the success of training. Lesson 1 covers components of a staff development system. In Lesson 2, participants will better understand how adults learn. Lesson 3 provides information on how to plan and develop a successful training session, and Lesson 4 explores the roles of the trainer in learning. Lesson 5 covers development of communication skills. In Lesson 6, participants will learn strategies for handling challenging behaviors during training.