Upcoming Training Opportunities
School Nutrition Skills Development Courses (SNSDC)
Every summer the School Nutrition Team travels to several locations throughout Wisconsin to provide training to school nutrition professionals on a variety of administrative, operational, and nutrition topics. Listed below is our schedule for summer 2018. Click on each location to see the schedule.
SNSDC Course Descriptions
SNSDC Registration is Open!
Each attendee will be charged a one-time, non-refundable $10 fee. If you are on a waitlist, and do not get the opportunity to attend a class, your $10 fee will be refunded.
Note about ServSafe
If you would like to receive your ServSafe Manager 7th Edition book prior to class, you have two options:
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Coordinate a time to pick it up at the DPI office
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If you choose this option, you will register for the $79 book + exam option
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Purchase the book yourself on ServSafe’s website, following the instructions below:
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Find the option of ServSafe Manager Book 7th Ed, English – textbook only for $50.50
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Add the above option to your cart
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You will need to create a ServSafe account (click on the Create New Profile button) if you do not already have one
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Checkout and pay for your book online; have the book shipped to your home (or work if you are able to pick it up there)
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If you choose this option, you will register for the $38 exam-only option.
Make sure to order the correct book and make sure to bring your book to class, as we will not have extra books to lend you if you forget yours. Please contact Claire Koenig at (608) 266-3079 or Rebekkah Plano at (608) 264-6715 with questions about ServSafe.
Wisconsin Team Nutrition Culinary Training
Wisconsin Team Nutrition is pleased to offer a culinary training on July 10, 2018 from 8-9:30 AM at Fox Valley Technical College in Appleton. During this training, the chef will demonstrate recipes that feature the vegetable subgroups and discuss tips on how to conduct a successful taste test with your students. In addition, participants will have the opportunity to taste some of these recipes and receive print copies to take back to their school.
SNACS Hands-on Training
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July 16: Madison, 1-5 PM (DPI Offices)
SNACS is DPI’s School Nutrition Accountability Software. Planning on using SNACS for the 2018-19 school year? This training focuses on the Eligibility Certification Module as well as tips for using SNACS. This 4-hour training is free.
Registration is Open!
Residential Child Care Center (RCCI) Training in Madison, July 23-24, 2018
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RCCI Training Flyer
A more detailed agenda will be posted and sent to attendees before the training.
Great Beginnings Academy
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GBA is a one year-training experience for managers/directors new to School Nutrition Programs. Sessions are held in Madison in October and April.
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Please complete and submit the application form.
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Please contact Molly Gregory, 608-267-9276, for more information.
Training Resources
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Cashier’s Training for Recognizing a Reimbursable Meal - Institute of Child Nutrition
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Food Safety Basics - Institute of Child Nutrition
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A series of six training videos that help you and your school food service staff use more whole grains and fresh, Wisconsin-grown fruits and vegetables in your school meal program by introducing new foods, recipes, and culinary skills.
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A series of nine 30-minute training programs from the Institute of Child Nutrition that showcases the fact that children should have access to healthy food and be able to make healthy food choices wherever they are. View live or recorded.
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Farm to School
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Initially only offered to State Agency staff, this training is now available for school personnel and the public. Click on the link and locate the USDA State Agency Guidance to Procurement Topic 1 or 2 courses. Users will need to register for the courses, and first time users will need to create a profile.
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Procurement in Practice - ICN, 01/28/16
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Free for SNA members. Great opportunity to train at your desk. Topics are timely and sessions are archived for review whenever convenient.
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USDA Webinar Series
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October 16, 2014 – Creating Healthy Menus Using USDA Foods
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November 6, 2014 – Versatility and Value: Making Sense (and Cents) of Your USDA Foods
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December 18, 2014 – K-12 Cooking with USDA Foods
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USDA - 2016 CEP Webinar Series