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Summer Conference 2014 Region One ESC - Food & Nutrition Program In Partnership with the United States Department of Agriculture and the Texas Department of Agriculture
Summer Conference 2014 Region One ESC - Food & Nutrition Program
In Partnership with the United States Department of Agriculture and the Texas Department of Agriculture
Summer Conference 2014
Dates: Wednesday, August 13, 2014 & Thursday, August 14, 2014 Breakfast: 7:00AM to 8:00AM Instruction: 8:30AM to 3:30PM (1 hour lunch) Location: PSJA South West High School, 300 E. Rancho Blanco Rd, Pharr, TX 78577 Register Online: http://www.esc1.net/fnpconference Cost: Two 6 hour classes for $20.00 Meals: Breakfast and lunch provided both days Deadline: Friday, May 23, 2014, 12:00 Noon Cancellation: If you need to cancel your registration, send your request by email to: [email protected] before May 30, 2014 to avoid any charges. Note: Pre-registration is required for this conference . Participants will be required to remain in the class that they were registered for. There will be NO course changes made on site.
Student Schedule . Participant Name: __________________________________ Wednesday, 08/13/14 Workshop # Title Day #1 Training _________ _____________________________ Thursday, 08/14//14 Workshop # Title Day #2 Training _________ _____________________________
Total Fee $20
April 23, 2014 Dear Food and Nutrition Program Staff,
On behalf of the Region One Education Service Center - Food and Nutrition Program
and the Texas Department of Agriculture, welcome to our 22nd Annual Food and Nu-
trition Summer Conference 2014. This year our conference will be held on August 13-
14, 2014 at South West High School in the Pharr-San Juan-Alamo Independent School
District.
Our theme this year is "Partners for Progress" as you can see from the various courses
offered, as well as your teachers and presenters, we are in full swing of developing
strong partnerships to expand and improve our Program.
We believe the lineup of courses covers several critical areas to enhance the profes-
sional development of nutrition personnel.
We would like to extend our sincere thanks to Pharr-San Juan-Alamo Independent
School District and Director, Imelda Palacios, for partnering with Region One Education
Service Center and the Texas Department of Agriculture in helping make this 2014
Summer Conference a Complete Success.
Sincerely,
Region One Education Service Center Food and Nutrition Program Staff
Summer Conference 2014 Course Descriptions
Eligibility Guidance (Application Processor ) / Verification This course provides detailed guidance to those individuals responsible for reviewing, verifying and maintaining applications for free and reduced-price meal benefits, as well as providing a general overview of the district’s policy statement and agreement, civil rights compliance, direct certification and Accuclaim regulations and verification of income eligibility of applications selected. Error prone verification process will be reviewed. Audience: Partici-pants should have direct responsibility for reviewing, verifying and/or maintaining applications for free, reduced-price meal benefits, and verification.
Equipment Tools and Utensils This course will cover an approach to proper use and care of small to large kitchen equipment, tools and utensils by identifying abbreviations, equivalents, substitutions, and cooking terms as well as proper measuring techniques and maintaining a safe working environment by applying safety and sanitation guidelines. Audience: Participants should have direct responsibility for food production and ordering of supplies for schools participating in NSLP and/or SBP.
Financial Management Provide a simple step-by-step approach to analyzing a child nutrition operation. Analysis tools include worksheets to analyze current meal pricing for Provision 2, (PLE) Paid Lunch Equity Tool for meal calculations for all other Dis-tricts not operating Provision 2 , calculate monthly and annual revenue, convert annual expenses to average daily costs, and calculate the percentage of labor, food and equipment against your current budget. A worksheet will be provided with basic steps to determine meal equivalents, meal cost and labor. Audience: Bookkeeper, Child Nutri-tion Program Finance Supervisor, Coordinator, Assistant Director, Director (Participants should have a direct re-sponsibility for administering, supervising or managing the child nutrition budget)
Food Production Records & Food Buying Guide This course provides the basic principle of using the USDA Food Buying Guide in food preparation, elementary math concepts to calculate food needed. Includes practice activities to complete a food production record. Basic principles will be taught for completing a food production record using the Food Buying Guide. Audience: Food Service Worker, Manager, Supervisor (Participant should have a direct responsibility for food production, complet-ing food production records and ordering supplies for sites participating in the NSLP and/or SBP Food Safety and Sanitation (Recipe for a Clean Kitchen)
By taking this course, participants will learn the importance of food safety & sanitation, and how they relate to health inspections. Through various activities, participants will be able to identify safe kitchen habits, and common health violations. Audience: Participants who have direct responsibility for preparation and service of meals.
HACCP SOP's, How to Handle a Recall, Food Safety Begins with You! This course addresses the continued review of the local HACCP plans with emphasis on effective monitoring strategies, temperature control and documentation. Participants will learn how to identify whether SOP are being implemented, corrective actions to address hazards, and maintaining of temperatures. A review of food recalls and how to handle such will be discussed. Audience: Food Service Worker, Manager, Supervisor (should have a di-rect responsibility for food production, ordering, receiving of supplies)
Inventory Control This course will help to improve your inventory management system and, in particular, the ability to track products throughout the organization. Discussions regarding school nutrition supply chain, tracking of school nutrition prod-ucts, responding to recalls, and more classical inventory management topics such as taking physical inventories. This course is designed to help district personnel take a broader look at inventory management and implement controls that include product tracking as well as preparing to automate manual processes. Audience: Warehouse Personnel, Supervisor, Coordinator, Assistant Director, Director (Participants should have a direct responsibility for administering, supervising or managing the child nutrition operation of Contract Entity participating in the NSLP and/or SBP
Summer Conference 2014 Course Descriptions
Maintaining an Efficient & Effective Food Service Operation This course will address aspects of maintaining an effective and efficient food service addressing labor efficiencies, measuring productivity through meals per labor hour, organization of the workstation, creating work schedules, how to work efficiently and food production planning. Participants will learn skills to effectively impact a school foodservice operation using the tools provided. Audience: Participants should have direct responsibility for admin-istering, supervising or managing child nutrition operations or be responsible for food production and ordering of supplies for schools participating in NSLP and/or SBP of district schools participating in the NSLP and / or SBP. Managing Employees Identify those Federal, State, and Local District policy, and personnel laws and rules you must enforce. Recognize the diverse qualities of your team members Address the challenges posed from a variety of sources Fulfill your hu-man resources responsibilities Develop a plan for you and your team’s continued care and learning. Audience: Asst. Directors, Supervisors, Managers What Every Manager Should Know! This course will provide knowledge and guidelines for a manager to successfully operate the school food service program in which they are responsible for on a daily basis. Some of the general areas that will be covered include record keeping, counting and claiming procedures, food production records, commodities, and offer vs. serve. The participant will develop skills to effectively produce high-quality results that is essential in the effective management of school nutrition programs. Audience: Food service manager or potential manager that has direct responsibility of the daily food service operations and food service personnel. Menu Planning Using the New Meal Pattern Requirements, Breakfast & Lunch (Keeping your 6 cents certi-fication) This course addresses meeting meal patterns and menu planning for breakfast and lunch using the new Food Based Meal Pattern for K-5, 6-8, 9-12. Includes overview of cycle menus, effective menu planning and using the USDA New Meal pattern Spreadsheet . Participants will learn the concepts of identifying and claiming a reimburs-able meal under OVS criteria for both services. The course will assist in facilitating learning skills that will create strong menu planning, emphasis on grains and grain calculations, as well as, review of fruit and vegetable compo-nent. Audience: Supervisor, Coordinator, Assistant Director, Director (Participants should have a direct responsi-bility for administering, supervising or managing the child nutrition operation of Contract Entity participating in the NSLP and/or SBP Microsoft Word, Microsoft Excel, and Microsoft Outlook This computer course focuses on the use of basic Microsoft Word, Excel, and Outlook functions. Participants will learn how to navigate through Word and Excel and new features for Outlook such as the To-Do Bar and the new calendar navigation can help you work more efficiently and use messages to schedule tasks, set up meetings, or create contacts. Email is another form of communication. Audience: Participants should have basic knowledge of computers. Purchasing 101 This course will review federal and state laws and regulations School Food Service Authorities (SFAs) are required to comply with when procuring goods and/or services for School Nutrition Programs (SNPs). We will define com-petitive procurement, and the various procurement methods allowed. We will identify key considerations during the bid process, including developing specifications, evaluation criteria, determining best value, and awarding and managing contracts. Audience: Buyers, Purchasing Clerks, Asst. Director, Director (Participants should have a direct responsibility in purchasing, purchasing decisions, completing the quote process, reviewing and evaluating bids)
Summer Conference 2014 Day #1 Courses
Wednesday, August 13, 2014
PSJA South West High School
Please select one workshop number from Day #1 Courses
DAY #1 ONLY Wednesday,
8/13/14
Workshop #
Food and Nutrition Program Courses Hours
42825 Food Safety and Sanitation (Recipe for a Clean Kitchen)
6
42816 HACCP SOP's, How to Handle a Recall, Food Safety
Begins with You! 6
42818 Equipment Tools & Utensils 6
42815 Maintaining an Efficient &
Effective Food Service Operation 6
42824 Microsoft Word, Excel , and Outlook 6
42817 What Every Manager Should Know! 6
42812 Eligibility Guidance (Application Processor)
Verification 6
42820 Food Production Records &
Food Buying Guide 6
42821 Food Production Records &
Food Buying Guide Bilingual 6
42823 Inventory Control 6
42813 Menu Planning Using the New Meal Pattern
Requirements, Breakfast & Lunch (Keeping your 6 cents certification)
6
42814 Menu Planning Using the New Meal Pattern
Requirements, Breakfast & Lunch (Keeping your 6 cents certification) Bilingual
6
42819 Financial Management 6
42826 Managing Employees 6
42822 Purchasing 101 6
Summer Conference 2014 Day # 2 Courses
Thursday, August 14, 2014
PSJA South West High School
Please select one workshop number from Day #2 Courses
DAY #2 ONLY Thursday,
8/14/14
Workshop #
Food and Nutrition Program Courses Hours
42840 Food Safety and Sanitation (Recipe for a Clean Kitchen)
6
42831 HACCP SOP's, How to Handle a Recall,
Food Safety Begins with You! 6
42833 Equipment Tools & Utensils 6
42830 Maintaining an Efficient &
Effective Food Service Operation 6
42839 Microsoft Word, Excel , and Outlook 6
42832 What Every Manager Should Know! 6
42827 Eligibility Guidance (Application Processor)
Verification 6
42835 Food Production Records &
Food Buying Guide 6
42836 Food Production Records &
Food Buying Guide Bilingual 6
42838 Inventory Control 6
42828 Menu Planning Using the New Meal Pattern
Requirements, Breakfast & Lunch (Keeping your 6 cents certification)
6
42829 Menu Planning Using the New Meal Pattern
Requirements, Breakfast & Lunch
(Keeping your 6 cents certification) Bilingual
6
42834 Financial Management 6
42841 Managing Employees 6
42837 Purchasing 101 6
Summer Conference 2014 Host District Training Location
PSJA Southwest Early College High School 300 E. Rancho Blanco Road
Pharr, Texas 78577
Driving Directions from McAllen, TX:
From Business Highway 83 Exit South Jackson Road
Continue onto South Jackson Road
On El Rancho Blanco Road, head East (before US-281/Cage Blvd
Arrive 300 East Rancho Blanco Road, Pharr, Texas 78577
Summer Conference 2014 Hotel Accommodations
Hampton Inn & Suites Pharr 300 West Nolana Loop
Pharr, Texas 78577 (956) 781-1116
Group Code: FNP (Child Nutrition Program) Rate: $84 plus tax
Check In Date: Tuesday, August 12, 2014 Check Out Date: Thursday, August 14, 2014 Check-In/Check-Out Check-In Time: 3:00 PM Check-Out Time: 12:00 PM Dining Complimentary Breakfast Driving Directions 1. Head East On S Bicentenial Blvd Toward Wichita Ave 0.1 Mi 2. Take The 1st Left Onto Wichita Ave 0.2 Mi 3. Turn Right And Get In Onto W Expy 83/us-83 Frontage 4. Take The Ramp On The Left Onto Us-83 W 35.9 Mi 5. Turn Left At Reynaldo Gomez Dr Link to Make Hotel Reservations http://hamptoninn3.hilton.com/en/hotels/texas/hampton-inn-and-suites-mcallen-MFESPHX/index.html Link to Get Driving Directions http://hamptoninn3.hilton.com/en/hotels/texas/hampton-inn-and-suites-mcallen-MFESPHX/maps-directions/index.html Driving Directions From US-281 South - take the exit onto US-83 West towards McAllen. Go 3 miles and take the TX-336/2nd St/10th St exit. Merge onto the frontage road and the hotel will be on your right. From McAllen Miller Int'l. Airport - make a right onto Wichita Avenue. Go 0.5 miles and make a left on S. 10th St. Go 1 mile and make a right on Expressway 83, merge onto W. Expressway 83. Go 1 mile and take the McColl Road exit. Take the turnaround onto E. Expressway 83, hotel will be on the right hand side.
Region One Education Service Center 1900 West Schunior
Edinburg, Texas 78541 (956) 984-6120 Phone
(956) 984-7602 Fax www.esc1.net
Food and Nutrition Program
Carmen Ocañas Lerma
Food and Nutrition Program Director (956) 984-6124
Iris S. Perez Food and Nutrition Program Specialist
(956) 984-6102 [email protected]
Erika R. Leal
Food and Nutrition Program Technician (956) 984-6126 [email protected]
Kimberly L. Keller, MS, R.D., L.D. SNS Food and Nutrition Program Specialist
(956) 984-6121 [email protected]
Gilberto Requena
Food and Nutrition Program Specialist (956) 984-6108
Sandra Bazan Food and Nutrition Program Assistant
(956) 984-6120 [email protected]
Child Nutrition Program - South Texas Cooperative
Lori A. Ramos, MBA, R.D.
Purchasing Coordinator (956) 984-6123
America Retana
Child Nutrition Technician / Purchasing (956) 984-6217
The U.S Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, mari-tal status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program com-plaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agri-culture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at [email protected]. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer.
