Overview
Welcome to the School Nutrition Team’s Online Learning Library, the one-stop shop for webcasts and self-guided courses. Content found in the Online Learning Library allows you to watch training videos or participate in self-guided courses anytime and anywhere.
Click on a topic below to be taken directly to the training(s) available for that subject area.
For questions about courses offered in our Online Learning Library, contact the SNT’s Training Team via email. For questions about a specific topic, find the specialist in our staff directory.
Please note that beginning July 1, 2022, the Transitional Standards for Milk, Sodium, and Whole Grains will be in effect. This rule allows National School Lunch Program and School Breakfast Program operators to offer flavored, low-fat milk (1 percent fat) for students in grades K through 12, requires at least 80 percent of the weekly grains in the school lunch and breakfast menus to be whole grain-rich, and lastly establishes Sodium Target 1 as the sodium limit for school lunch and breakfast in SY 2022-2023.
Dietary Specifications
Direct Certification
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
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Review important requirements and best practices for Direct Certification as well as learn how to request access to the Direct Certification Program as well as create, upload, and download a student file in this informative webcast. |
15 mins | July 2022 |
PS: Administration 3120 GOALS: Elective |
Ergonomics
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
Discover ergonomics in the world of school food service in this self-guided e-learning course. Understand the basics of ergonomics and how it affects the school food service worker. Some ideas for reducing or eliminating risk factors will be discussed. |
15 mins | November 2021 |
PS: Employee Health, Safety and Wellness 3400 GOALS: Elective |
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Ergonomía (Ergonomics in Spanish) Descubra la ergonomía en el mundo del servicio de alimentación escolar en este curso de aprendizaje electrónico autoguiado. Usted aprenderá los fundamentos de la ergonomía y cómo afecta al trabajador del servicio de alimentación escolar. También se discutirán ideas para reducir o eliminar factores de riesgo. |
15 mins | November 2021 |
PS: Employee Health, Safety, and Wellness 3400 GOALS: Elective |
Farm to School
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
Learn about local purchasing considerations, student involvement, and school gardens! Whether new to Farm to School or well-seasoned in the topic, this webcast provides information on how to run a comprehensive program.
|
75 mins | December 2021 |
PS: Nutrition 1200 GOALS: Farm to School |
Financial Management
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
Annual Food Service Financial Report Learn how to complete the Annual Food Service Financial Report and appropriately allocate all costs and revenues to the food service programs within your SFA in this helpful webcast. |
15 mins | July 2022 |
PS: Administration 3300 GOALS: Elective |
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Learn how to calculate meals per labor hour using the Meals Per Labor Hour Tool and referencing the 2014 © School Food & Nutrition Service Management for the 21st Century, Dorothy Pannell-Martin, Julie A. Boettger, sixth edition. We will also discuss how Meal per Labor Hour can aid in controlling your food service labor cost in this webcast. |
10 mins | July 2022 | PS: Administration 3300 |
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This webcast discusses the USDA Nonprogram Revenue regulations. Learn what a nonprogram food is, how to complete the USDA Nonprogram Food Revenue tool to determine compliance with the required revenue ratio, and what must be done if not in compliance. |
15 mins | July 2022 |
PS: Administration 3320
GOALS: Elective
|
Food Components
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
Learn about the grain component for breakfast and lunch in this self-guided e-learning course. Understand how to identify a whole grain-rich product, grain-based dessert, and credit grains using different methods (Exhibit A, CN labels, Product Formulation Statements, and standardized recipes). |
15 mins | December 2021 |
PS: Nutrition 1110 GOALS: Elective |
|
El componente del Grano (The Grain Component in Spanish) Aprenda sobre el componente del grano para el desayuno y el almuerzo en este curso de aprendizaje electrónico autoguiado. Descubra los métodos de identificar un producto rico en granos integrales, postres a base de granos y cómo acreditarlos. |
15 mins | July 2022 |
PS: Nutrition 1110 GOALS: Elective |
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Learn about the fruit component for breakfast and lunch in this self-guided e-learning course. Understand daily and weekly quantities and crediting as well as juice and smoothies. |
15 mins | November 2021 |
PS: Nutrition 1110 GOALS: Elective |
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El Componente de la Fruta (The Fruit Component in Spanish) Un curso de aprendizaje electrónico autoguiado sobre el componente de la fruta. Repasará información sobre las cantidades requeridas según el patrón de comidas y la acreditación incluyendo como acreditar los jugos y batidos. |
15 mins | July 2022 |
PS: Nutrition 1110 GOALS: Elective |
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The Meat/Meat Alternate Component Learn about the meat/meat alternate component for breakfast and lunch in this webcast. Food products, rounding, crediting, and documentation are discussed. |
30 mins | December 2021 |
PS: Nutrition 1110 GOALS: Elective |
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El Componente de Carne/Alternativa a la Carne (The Meat/Meat Alternate Component in Spanish) Aprender sobre el componente de carne/alternativa a la carne para el desayuno y el almuerzo. También, repasará los metódos de acreditación. |
30 mins | July 2022 |
PS : Nutrition 1110 GOALS: Elective |
|
Learn about the milk component for breakfast and lunch in this self-guided e-learning course. Understand milk variety requirements, milk in other federally-funded programs, and how this component applies to smoothies. |
15 mins | November 2021 |
PS: Nutrition 1110 GOALS: Elective |
|
El Componente de la Leche (The Milk Component in Spanish) Un curso de aprendizaje electrónico autoguiado sobre el componente de la leche. Revisará los patrones de comidas y los requisitos de este componente. También cubrirá brevemente la leche en algunos de los otros programas financiados por el gobierno federal y repasará cómo acreditar la leche en los batidos. |
15 mins | July 2022 |
PS: Nutrition 1110 GOALS: Elective |
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Learn about the vegetable component for breakfast and lunch in this self-guided e-learning course. Crediting information, subgroups, and salad bars will be discussed. |
15 mins | November 2021 |
PS: Nutrition 1110
GOALS: Elective
|
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El Componente de la Verdura (The Vegetable Component in Spanish) Un curso de aprendizaje electrónico autoguiado sobre el componente de la verdura. Usted revisará los patrones de comidas, la acreditación, los subgrupos de verduras y como incorporar una barra de ensalada en su línea de servicio. |
15 mins | July 2022 |
PS: Nutrition 1110 GOALS: Elective |
Food Service Management Companies
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
Contracting with a Food Service Management Company Learn everything you need to know about contracting with a Food Service Management Company in USDA School Meals Programs in this webcast. |
15 mins | July 2022 |
PS: Administration 3300
GOALS: Elective |
Free, Reduced and Verification
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
Overview of the Free and Reduced Eligibility Process (Part 1) This self-guided, interactive e-learning is the first of four-part Free and Reduced Meal Eligibility series. This training covers certification and benefit issuance as well as discussing the following topics: what to do at the beginning of the new school, the types of income eligibility categories, record keeping, disclosure, the general rules for distributing applications, Direct Certification, processing applications, and, finally, regulations for notifying households. An explanation for the types of officials and their responsibilities during the certification process is also included.
|
120 mins | November 2022 |
PS : Administration 3100 GOALS: Eligibility, Certification, Verification
|
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The Verification Process and the Verification Collection Report (Part 2) This self-guided e-learning is the second in our Free and Reduced Meal Eligibility series. This training takes you through the steps of completing verification, selecting a sample size, confirmation review, notifying households, and both determining and documenting results. You will learn how to complete and submit the online Verification Collection Report – the last step in the Verification process!
|
60 mins | November 2021 |
PS: Administration 3110
GOALS: Eligibility, Certification, Verification
|
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Special Situations in Free and Reduced Eligibility (Part 3) This e-learning is the third installment in our Free and Reduced Meal Eligibility series. In this course you will learn about the certification process in special situations such as foreign exchange students, joint custody, Foster child/Kinship Care/adoption, transfer students and more. Recordkeeping requirements for the programs are also reviewed.
|
30mins | November 2022 |
PS: Administration 3110
GOALS: Eligibility, Certification, Verification
|
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This is the last e-learning in our four-part Free and Reduced Meal Eligibility series. This training will test your knowledge of both the Free and Reduced Eligibility process as well as the Verification process.
|
120 mins | November 2022 |
PS: Administration 3100
GOALS: Eligibility, Certification, Verification
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Filling out the Household Application for Free and Reduced Price School Meals This webcast will assist in filling out the Household Application for Free and Reduced Price School Meals. |
5 mins | November 2022 |
PS: Administration 3110 GOALS: N/A |
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Cómo Completar la Solicitud para Recibir Comida Gratuita o a Precio Reducido. Este webcast lo ayudará a completar correctamente la solicitud de la familia para recibir comidas escolares gratuitas o a un precio reducido.
|
5 mins | November 2022 |
PS: Administration 3110
GOALS: N/A
|
Getting Started
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
Getting Started in USDA's Child Nutrition Programs This is a self-guided tutorial for Wisconsin school nutrition personnel who are new to their position within a school or district that has established participation in the School Breakfast Program and/or National School Lunch Program. |
October 2022 |
PS : Operations 2000
GOALS: N/A
|
Meal Patterns
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
This webcast reviews the breakfast meal pattern requirements. Learn how to use the breakfast meal pattern table to plan meals that meet daily and weekly requirements, use menu planning worksheets, and become familiar with the dietary specifications. |
15 mins | August 2022 |
PS : Nutrition 1100 GOALS: Elective
|
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Learn about the lunch meal pattern requirements in this webcast. Understand how to use the lunch meal pattern table to plan meals that meet daily and weekly requirements, menu planning worksheets, and become familiar with the dietary specifications. |
15 mins | July 2022 |
PS : Nutrition 1110
GOALS: Elective
|
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This webcast is intended for SFA’s who serve meals to preschoolers and claim these meals under the NSLP and SBP. This webcast discusses the meal pattern and meal service styles for preschoolers. |
30 mins | July 2022 |
PS: Nutrition 1110
GOALS: Elective
|
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This webcast is intended for SFA’s who serve meals to infants and claim these meals under the NSLP and SBP. This webcast discusses the infant meal pattern, developmental readiness, and tracking infant meals. |
15 mins | July 2022 |
PS: Nutrition 1110 GOALS: Elective |
Offer versus Serve
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
Offer versus Serve (OVS) allows students to decline some parts of a reimbursable meal. This webcast will review OVS for NSLP and SBP as well as OVS with extras and a la carte items. |
60 mins | July 2022 |
PS: Operations 2220
GOALS: Elective
|
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Offer versus Serve - Meal or No Meal Lesson and Game This webcast offers a brief overview of breakfast and lunch Offer versus Serve (OVS) as well as a game of Meal or No Meal to determine reimbursable meals. Use this with staff as a training tool for OVS. |
30 mins | July 2022 |
PS: Operations 2220
GOALS: Elective
|
Point of Service
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
Learn how to determine reimbursable meals, snacks, and milk served under the child nutrition programs operating in your school’s classrooms in this webcast. |
15 mins | December 2021 |
PS: Operations 2300 GOALS: Point of Service
|
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Counting, Claiming and Point of Service Learn how to count meals at the point of service and submit claims in this webcast. |
45 mins | November 2020 |
PS: Operations 2300 GOALS: Point of Service
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Portion Control
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
What's the Scoop on Portion Control? This self-guided e-learning course will help you understand correct portion sizes, the importance for portion control, and tools and tips needed for controlling portions. |
15 mins | February 2023 |
PS : Operations 2210
GOALS: Elective
|
Procurement
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
This webcast provides a basic overview of the procurement process. The interactive training covers the basic steps of the process, general procurement standards, and allowable purchasing methods. |
15 mins | December 2021 |
PS: Operations 2400
GOALS: Elective**
|
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This webcast explores formal procurement methods. Formal procurement methods must be used when the estimated value of the contract or purchase exceeds the simplified acquisition threshold (or lower local threshold). There are two types of formal procurement, an Invitation for Bid (IFB) and Request for Proposal (RFP). Using formal procurement methods results in a purchase that is cost effective, justifiable, and defendable from a competitive procurement perspective. |
20 mins | July 2021 |
PS: Operations 2400
GOALS: 15 minutes Procurement Training
|
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The objective of this webcast is to provide a basic understanding of Informal Procurement Methods, both micro and small purchase that can be applied to all types of purchases. |
30 mins | December 2021 |
PS: Operations 2400
GOALS: 30 minutes Procurement Training
|
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This webcast explores Product List Development. Product lists are primarily used for prime vendor solicitations that consist of many products. For SFAs not participating in the USDA Foods Program, you will benefit from this training by learning how to develop a product list and when it is appropriate to use a market basket analysis. |
30 mins | May 2021 |
PS: Operations 2400 GOALS: USDA Foods
|
Product Formulation Statements (PFS)
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
Product Formulation Statements This webcast discusses Product Formulation Statements (PFSs) used to credit foods in the USDA School Meals Programs. |
15 mins | November 2021 |
PS: Operations 2100 GOALS: Elective |
Production Records Standardized Recipes
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
Learn about Production Records in this short but informative webcast. Understand why production records are important, what they are required to contain, strategies for completing them, and multiple examples of templates and resources. |
45 mins | July 2022 |
PS: Operations 2100
GOALS: Elective
|
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Standardized Recipes: Adding it All Up Learn kitchen math and methods for adjusting yield when developing standardized recipes in this self-guided e-learning course. |
45 mins | November 2021 |
PS: Nutrition 1140
GOALS: Standardized Recipes |
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Succeeding with Standardized Recipes Learn the benefits and components of a standardized recipes in this self-guided e-learning course. Additionally, learn the three phases of the USDA Recipe Standardization Process and identify new recipes for use in the school meal programs. |
75 mins | November 2021 |
PS: Nutrition 1140
GOALS: Standardized Recipes
|
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What's the Yield with Standardized Recipes? - new resource coming soon! Learn about standardized recipes, weight versus volume, how to scale a recipe, and how to credit ingredients using the Food Buying Guide in this webcast. Learn kitchen math skills and how to determine yield and scoop size. |
PS: Nutrition 1140
GOALS: Elective
|
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Click on this webcast for a quick refresher on the difference between weight and volume measurements, which cannot be used interchangeably.
|
7 mins | October 2021 | PS: Operations 2100 |
Programs
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
This webcast reviews the Afterschool Snack Program, its eligibility requirements, reimbursement, enrichment activities, and how to create a reimbursable snack. |
30 mins | July 2022 |
PS : Operations 2300 GOALS: Additional Child Nutrition Programs
|
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This webcast will provide an overview of the At-Risk AfterSchool Program, including its benefits and basic requirements to participate. |
15 mins | August 2022 |
PS:Administration 3000 GOALS: Additional Child Nutrition Programs
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Fresh Fruit & Vegetable Program: The Basics This webcast covers how to apply to the Fresh Fruit & Vegetable Program (FFVP), purchasing and serving fresh produce for the program, nutrition education and promotion, reimbursable costs, and required paperwork. By the end of this webcast you will better understand the scope of the program and feel comfortable with the basics of how to operate the FFVP. |
15 mins | October 2021 |
PS: Nutrition 1220
GOALS: Additional Child Nutrition Programs
|
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School Breakfast Program: Administering the program This webcast will provide an overview of the breakfast meal pattern, the Offer versus Serve strategy, civil rights considerations, and finances as they relate to the School Breakfast Program. |
15 mins | August 2022 |
PS: Operations 2300
GOALS: Additional Child Nutrition Programs
|
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School Breakfast Program: Starting a program This webcast will provide information on the benefits of breakfast, the steps to starting a breakfast program, common breakfast meal myths, and breakfast service models. |
15 mins | November 2021 |
PS: Operations 2300
GOALS: Additional Child Nutrition Programs
|
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This self-guided e-learning course was created to help you feel confident in the operation of the Seamless Summer Option during the Summer of 2022. This is a self-guided tutorial that you can complete at your own pace. No GOALS credit is given for this course; you may record the number of minutes you spend learning on your professional standards training tracker.
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N/A | July 2022 |
PS: Operations 2000
GOALS: N/A
|
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The Special Milk Program was authorized by the U.S. Department of Agriculture and provides milk to children in schools, childcare institutions, and summer camps. The Special Milk Program aims at keeping milk cost low for students by reimbursing School Food Authorities (SFAs) for a portion of the milk cost.
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15 minutes | August 2022 |
PS: Nutrition 1100 GOALS: Additional Child Nutrition Programs |
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Summer Food Service Program (SFSP) Learn about the Summer Food Service Program, its eligibility guidelines, service options, and benefits. This e-learning course is hosted by the Community Nutrition Team. If you would like to receive a proof of completion email for Professional Standards or GOALS, please complete this form once you have finished taking the course.
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30 mins | July 2022 |
PS: Operations 2300
GOALS: Additional Child Nutrition Programs
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Wisconsin School Day Milk Program (WSDMP) This self-guided e-learning course is a comprehensive training on the Wisconsin School Day Milk Program (WSDMP). Learn how to apply, operate a complaint program to receive reimbursement, and prepare for a future audit.
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15 mins | January 2022 |
PS: Administration 3200 GOALS: Additional Child Nutrition Programs
|
Quality Meal Improvement
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
This self-guided e-learning course provides an overview of the different types of communications, personal communication styles, sending effective messages, barriers to communication, and communicating with confidence are topics explored in this course. This course applies these topics to relatable school nutrition-specific scenarios. |
60 mins | October 2020 |
PS: Communication Skills 4140
GOALS: Communication Skills
|
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This self-guided e-learning course is about customer service. Learn about identifying your customers, evaluation customer satisfaction, and skills to provide excellent customer service. |
60 mins | March 2021 |
PS: Customer Service 4130 GOALS: Customer Service |
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This self-guided e-learning course provides an overview of marketing your school meals program. Learn how to determine your school meals brand, discover ways to use social and non-social media methods to promote your school meals, and strategies to market and promote your program. |
60 mins | January 2021 |
PS: Program Promotion 4120
GOALS: Marketing and Program Promotion
|
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This self-guided e-learning course provides information and strategies to upgrade your school meal appeal. Learn strategies to boost student selection of food items, enhance student dining experience by improving the cafeteria atmosphere, and how to cultivate positive interactions between staff and students. |
120 mins | May 2021 |
PS: Maintaining Food Quality and Appearance 2230
GOALS: Serving Appealing School Meals
|
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This self-guided e-learning course provides information on improving customer service through student engagement. Learn about special events, hosting a student advisory committee, and ways to receive student feedback. |
60 mins | May 2021 |
PS: Nutrition Activities 1210
GOALS: Student Engagement
|
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Let's Cook! Culinary Training Courses - Introduction This training contains eight modules designed to assist you with improving your culinary skills to prepare healthy, made from scratch meals that are student approved. The modules are interactive, with step-by-step instructions, images, and dedicated time for you to practice what you learned in your own kitchen. Taking time to practice the skills being taught is very important. Let's get cooking! |
5 mins | June 2022 |
PS: N/A
GOALS: N/A
|
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Let’s Cook! Culinary Training Course – Mise en Place, Knife Cuts, and Kitchen Equipment This lesson will teach you the steps needed to prepare for cooking. Learn about different types of knives, proper cutting technique, and equipment to be used in your school meal program. |
30 mins | June 2022 |
PS: Culinary Skills 2130
GOALS: Culinary Skills
|
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Let’s Cook! Culinary Training Courses – Knife Cuts for Fruits and Vegetables This lesson will demonstrate culinary techniques that can be used to prepare a wide variety of fruits and vegetables. |
60 mins | June 2022 |
PS: Culinary Skills 2130
GOALS: Culinary Skills
|
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Let’s Cook! Culinary Training Courses – Vegetable Preparation Techniques This lesson will teach you about the different ways to cook vegetables and the benefits of each method. |
15 mins | June 2022 |
PS: Culinary Skills 2130
GOALS: Culinary Skills
|
| This lesson will teach you about the common seasonings found in cuisines from across the world. Learn about using herbs and spices and the common flavor pairings to spice up school meals. | 45 min | June 2022 |
PS: Culinary Skills 2130
GOALS: Culinary Skills
|
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Let’s Cook! Culinary Training Courses – Stocks, Soups, and Sauces This lesson will provide information and demonstrate basic culinary techniques for preparing these food items. Learn about global sauces and ways to incorporate them into the school nutrition program. |
30 mins | June 2022 |
PS: Culinary Skills 2130
GOALS: Culinary Skills
|
| This lesson will teach you about whole grains and how to cook with them. | 30 mins | June 2022 |
PS: Culinary Skills 2130
GOALS: Culinary Skills
|
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Let’s Cook! Culinary Training Courses – Standardized Recipes This lesson will discuss the importance and different components of standardized recipes. Learn techniques for preparing Roasted Root Vegetables and Rainbow Carrot Crunch. |
15 mins | June 2022 |
PS: Culinary Skills 2130
GOALS: Culinary Skills
|
| This lesson will teach you how to build variety into your menu. Learn the basic principles of menu development and how to incorporate color, texture, temperature, and flavors to create appealing meals for students. | 15 mins | June 2022 |
PS: Culinary Skills 2130
GOALS: Culinary Skills
|
Smart Snacks
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
Smart Snacks - new resource coming soon! This webcast provides an overview of the Smart Snacks final rule, including the general and nutrient standards, fundraisers, and how to analyze products for compliance. |
PS: Administration 3230
GOALS: Smart Snacks
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Financial Viability with Smart Snacks This webcast provides an overview of financial viability of Smart Snacks. |
15 mins | July 2022 |
PS: Administration 3330 GOALS: Elective |
Special Dietary Needs
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
|
This webcast gives a brief overview of the regulations that inform how school food service must handle special dietary needs, and then discusses what this means for your day-to-day work. |
25 mins | July 2022 |
PS: Nutrition 1160
GOALS: Special Diets and Food Allergies
|
USDA Foods
| Title / Description | Time | Date | Professional Standards and GOALS |
|---|---|---|---|
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Overview of the USDA Foods Program This presentation is an overview of the USDA Foods Program. |
150 mins | January 2023 |
PS: Nutrition 1170 GOALS: USDA Foods Ordering |
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This presentation is an overview of the Direct Diversion Process. |
60 mins | January 2023 |
PS: Nutrition 1170 GOALS: USDA Foods Ordering |