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School Nutrition Online Learning Library

Overview

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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.

Claims

Title / Description Time Date Professional Standards and GOALS

Submitting Site-Based Reimbursement Claims

30 mins December 2021
PS: Administration 3300
 
GOALS: Elective

Civil Rights

Title / Description Time Date Professional Standards and GOALS

Civil Rights 

This webcast provides an overview of the Civil Rights requirements for USDA School Meals Programs.

30 mins July 2022
PS: Human Resources and Staff Training 3400
 
GOALS: Civil Rights

Dietary Specifications

Title / Description Time Date Professional Standards and GOALS
 
The Dietary Specification Tool for Standardized Recipes allows you to calculate the amount of calories, saturated fat, and sodium per serving for recipes prepared in-house. This webcast will review where to find the nutrition information to complete the tool.
15 mins October 2021

PS: Nutrition 1150

GOALS: Elective

Nutrition and Lead Exposure  - new resource coming soon!

Elevated lead levels in the water of homes, schools, and child care centers is a growing concern in our state and communities. This webcast explains the importance of how a healthy diet can help with decreased lead absorption.

  Coming soon!
PS: Operations 2640
 
GOALS: Elective

Sodium in School Meals

This is a self-guided e-learning course that reviews the sodium requirements for school meals and presents a variety of ideas for sodium reduction without sacrificing flavor.

15 mins July 2022
PS: Nutrition 1150
 
GOALS: Elective

Direct Certification

Title / Description Time Date Professional Standards and GOALS

Direct Certification

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

Ergonomics

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

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

Meals per Labor Hour

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

Nonprogram Food Revenue

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

The Grain Component

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

The Fruit Component

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

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

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

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

The Milk Component

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

The Vegetable Component

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

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 Safety

Title / Description Time Date Professional Standards and GOALS

Food Safety

This e-learning reviews popular food safety concepts, including: time-temperature abuse, cross-contamination and hand washing.

15 mins July 2022
PS: Operations 2200
 
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

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

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

Knowledge Check (Part 4)

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

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

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

Local Wellness Policy

Title / Description Time Date Professional Standards and GOALS

Local Wellness Policy

This webcast will review local wellness policy requirements and highlight best practices for implementation of a strong school wellness policy.

60 mins November 2021
PS : Administration 3230
 
GOALS: Wellness
Policy

Meal Patterns

Title / Description Time Date Professional Standards and GOALS

Breakfast Meal Pattern

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

Lunch Meal Pattern

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

 Preschool Meal Pattern

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

Infant Meal Pattern

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

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

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

Serving in the Classroom

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

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

Portion Control

Title / Description Time Date Professional Standards and GOALS

What's the Scoop on Portion Control?  - new resource coming soon!

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.

  Coming soon!
PS : Operations 2210
 
GOALS: Elective

Procurement

Title / Description Time Date Professional Standards and GOALS

Introduction to Procurement

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**

Formal Procurement Methods

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

Informal Procurement Process

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

Product List Development

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

Production Records

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

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

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

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

Weight versus Volume

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

Afterschool Snack Program

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

At-Risk Afterschool Program

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

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

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

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

Seamless Summer Option (SSO)

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.
N/A July 2022
PS: Operations 2000
 
GOALS: N/A

Special Milk Program (SMP) 

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. 
15 minutes August 2022

PS: Nutrition 1100

GOALS: Additional Child Nutrition Programs

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.
30 mins July 2022
PS: Operations 2300
 
GOALS: Additional Child Nutrition Programs

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.
15 mins January 2022

PS: Administration 3200

GOALS: Additional Child Nutrition Programs

Quality Meal Improvement

Title  / Description Time Date Professional Standards and GOALS

Communication Skills

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

Customer Service

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

Marketing Your School Meals

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

Upgrade School Meal Appeal

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

Student Engagement

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

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

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

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

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

Let’s Cook! Culinary Training Courses – Herbs and Spices

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

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

Let’s Cook! Culinary Training Courses – Grains

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

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

Let’s Cook! Culinary Training Courses – Menu Planning

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

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

Special Dietary Needs

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
Direct Diversion  - new resources coming soon!   Coming soon!   

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