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Manager Training Resources: Operations

Select a topic below to access training resource opportunities.
Operations (2000) (total hours required: 26)

 

   Serving Foods

 

   Cashier and Point of Service

 

   Purchasing and Procurement

 

   Food Safety and HAACP

 
 
 
  • Some training topics have additional resources available for reference.
  • For training registration (SNSDC, ServSafe etc.), please check our upcoming trainings for more details.
  • Regarding training topics with the note: training opportunities coming soon, if you feel you have completed a training that may supplement one of these topics, please include it in your GOALS application for consideration.
 

Serving Food (10 hours required + 3 elective hours)

Food Production Records (2 hours)

Food Production Records (ICN course) (1.5 hours)*
 
Production Records (DPI webcast) (15 minutes) 
 
Additional training opportunities coming soon!
 

 

This training topic is required.
 
* ICN is launching a new eLearning portal, therefore this course is currently unavailable.

Child Nutrition Label Crediting (1 hour)

Production Formulation Statements (DPI YouTube video) (20 minutes)
 
 

 

This training topic is required.

Culinary Skills (4 hours)

Training resource opportunities coming soon!
 

 

This training topic is required.

Portion Sizes (1 hour)

What’s the Scoop On Portion Control? (DPI webcast) (15 minutes)
 
Portion Control (ICN course) (4 hours)*
 

 

This training topic is an elective.
* ICN is launching a new eLearning portal, therefore this course is currently unavailable.

Offer vs. Serve (2 hours)

Offer versus Serve (DPI SNSDC) (2 hours)
 
DPI Webcasts:
 
CNS Webinars:
   - OVS: Breakfast (1 hour)
   - OVS: Lunch (40 minutes) -- Q & A (20 minutes)
   - Offer vs. Serve (50 minutes)
 

 

This training topic is required.

Food Presentation, Serving Lines and Food Quality (2 hours)

Training resource opportunities coming soon!
 

 

This training topic is an elective.

Use and Care of Equipment (1 hour)

 

 

This training topic is required.

Ergonomics (1 hour)

A Successful Model on Reducing Kitchen Injuries (SNA PowerPoint) (1 hour) -- take the quiz here.

 

 

 

This training topic is an elective.
 
 
 

Cashier and Point of Service (2 hours required)

Point of Service, Identifying Reimbursable Meals and Protecting Student Identity (2 hours)

Identifying Reimbursable Meals (ICN training) (2 hours)
 
DPI webcasts:
    - F/R Getting Started Basics (15 minutes)
    - Submitting Reimbursement Claims (20 minutes)
    - Meal Access and Reimbursement (50 minutes)
 
 
 

Purchasing and Procurement (1 hour required)

Inventory Management (1 hour)

Training resource opportunities coming soon!
 
 
 

Food Safety and HACCP (8 hours required + 2 elective hours)

ServSafe Certification (8 hours)

Servsafe Course (DPI SNSDC) (8 hours)
 
 

 

This training topic is required.
 
Available in Spanish.
 
Any course that provides a quality ServSafe certificate is creditable toward the GOALS certificate, so long as the ServSafe exam is passed.
 
Wisconsin Department of Health Services/Wisconsin Department of Agriculture, Trade, and Consumer Protection (DHS/DATCP) food manager certification may be counted as 8 hours of food safety training.
 
Check our training page for additional ServSafe trainings being offered.

Food Safety Culture (1 hour)

Food Waste & Safety (DPI SNSDC) (2 hours)
 
 
 
   - Part 1: What is Norovirus? (1 hour)
   - Part 2: Body Fluid Cleanup: Using a Body Fluid Cleanup Kit (1 hour)
   - Part 3: Employee Exclusion and Restriction: Preventing (1 hour)
 
 
This training topic is an elective.
 
* ICN is launching a new eLearning portal, therefore this course is currently unavailable.

Receiving and Recall (1 hour)

 
 
 
This training topic is an elective.
 
* ICN is launching a new eLearning portal, therefore this course is currently unavailable.

Wisconsin Food Code (1 hour)

Training resource opportunities coming soon!
 
 
This training topic is an elective.