ANC 2011 Edu Session hdr



If you think you have no time for professional development…think again! If you’re interested in applying for initial certification, SNA is once again offering the core courses “Nutrition 101” and “Food Safety & Sanitation: Serving It Safe” as pre-conference sessions at ANC to give you a convenient way to meet SNA Level 1 Certification requirements. Already certified and looking to move up a level? You can earn Key Area Hours by signing up for one of the pre-conference sessions previewed below. Learn more about the SNA Certification Program.

Friday, July 8, 1:00 pm–6:00 pm
Saturday, July 9, 7:00 am–12:00 pm

Nutrition 101
This two-day course will cover eight key lessons about nutrition for children and adults alike. Lessons will address why nutrition is important, the tools for guiding food choices, energy nutrients, vital vitamins and mighty minerals, simple sugars in simple terms and making sensible diet decisions. This session is presented by the National Food Service Management Institute (NFSMI). Intended Audience: All
Cost: $140
(Cost: $200 total if taken with Food Safety & Sanitation below)
CEUs: 10; Key Area 2

Saturday, July 9, 1:00 pm–6:00 pm
Sunday, July 10, 7:00 am–12:00 Pm

Food Safety & Sanitation: Serving It Safe
It is critical that all employees have a working knowledge of sanitation and food safety practices. This two-day session will focus on improvements in sanitation practices and the prevention of foodborne illness. Participants will learn the value of time and temperature control, promoting good hygiene among staff and basic requirements of a food safety program based on HACCP principles. This session is presented by NFSMI.
Intended Audience: All
Cost: $140
(Cost: $200 total if taken with Nutrition 101 above)
CEUs: 10; Key Area 1

Saturday, July 9, 12:00 pm–6:00 pm
Sunday, July 10, 7:00 am–11:00 Am

Foundations for Training Excellence
Developed by NFSMI, this session is intended for those interested in becoming certified to teach SNA developed core courses. Learn various training techniques and develop the necessary skills to actively facilitate adult learning. Leave with an understanding of how to deal with different learning styles; engage the learner in a wide range of activities without relying on PowerPoint; and establish a positive learning environment with confidence. After completion, participants will be assigned an additional 2 hours of independent work and, upon its completion, will receive a total of 10 hours of training (meets the train-the-trainer workshop requirement to become an SNA Certified Trainer). Intended Audience: D, MC, S, C, I
Cost: $125
CEUs: 10; Key Area 3 

Saturday, July 9, 8:00 am–3:00 pm

Back to the Future with Scratch Cooking
The pendulum is swinging away from processed foods and back toward scratch cooking and onsite food preparation featuring more fresh fruits and vegetables. Are you adequately prepared to make needed changes in your operation? Learn about the plan that is helping Denver Public Schools step up to the plate by implementing scratch cooking in more than 90 schools. Discussion will focus on developing a business plan; getting board and community approval; assessing equipment and training needs; restructuring the menu; incorporating gardens and involving chefs; negotiating with bargaining units; examining budget and participation impacts; and allowing for evaluation and improvement. Intended Audience: All
Cost: $125
CEUs: 6; Key Area 1

Saturday, July 9, 8:00 am–5:00 pm

Financial Management: A Course for School Foodservice Directors
This course enables school nutrition directors to standardize procedures to support a sound financial program and benchmark their operations against comparable districts. Directors will be able to analyze financial data using financial statements; communicate with stakeholders in the school nutrition program; identify revenue and expenditures by category; and review key financial statements and their application. This session is sponsored by NFSMI and uses a variety of print and electronic media to provide training. Intended Audience: D, MC, S
Cost: $125
CEUs: 8; Key Area 3

HealthierUS Challenge
Comprised of six separate lessons, this course will begin with a focus on the Dietary Guidelines for Americans, My Pyramid and the HealthierUS School Challenge. The discussion will then highlight promoting whole grains, vegetables and fruits in school meals. Finally, the presentation will delve into meeting the menu and competitive foods criteria. Participants will come away with a solid understanding of how to put plans into action. This session is presented by NFSMI. Intended Audience: All
Cost: $125
CEUs: 8; Key Area 4

Produce: Get it Local and Keep it Safe
Speakers: Dave Pompilio, Standardization and Training Specialist, USDA/Agriculture Marketing Service; Cyndie Story, PhD, RD, CC, Consultant; Julie Skolmowski, MPH, RD, Food Safety Specialist, USDA/Food and Nutrition Service
Everything you need to know about produce safety—from local purchasing and liability insurance to school gardens—will be covered in this interactive session. An expert panel will explain how to apply Good Agricultural Practices (GAPs) when purchasing fresh produce and will review the quality and condition characteristics of common produce items to help improve your specifications and receiving. Participants will learn proper handling procedures for each stage of food flow to minimize safety risks, as well as glean pertinent information on specific handling considerations for fresh-cut produce, including those for particularly hazardous items (i.e. leafy greens, tomatoes and cantaloupes). Leave with a DVD featuring video clips and other training tools that you can use in your own operation. Intended Audience: All
Cost: $125
CEUs: 8; Key Area 1

NOTE: SNA reserves the right to cancel any pre-conference session due to low registration. In the event of cancellation, the Association will contact registrants. SNA advises pre-conference registrants to wait to make any schedule-dependent transportation plans until June 10, 2011.