Workshops to Go

Each year, new and exciting child and school nutrition training programs are offered by the John C. Stalker Institute of Food and Nutrition. In collaboration with the School Nutrition Association (SNA) and the Massachusetts Department of Elementary and Secondary Education our programs provide professional development, leading to certification, for school nutrition directors and staff. JSI will also be providing several presentations throughout this upcoming year at SNA of Massachusetts Chapter Meetings to extend the certification opportunities.

Programming incorporates all of the School Nutrition Association Key Areas:
     Key Area 1: Operations
     Key Area 2: Nutrition
     Key Area 3: Administration
     Key Area 4: Communications/Marketing

Workshops to Go for 2012
Bring school nutrition training to your school with a JSI Workshop to Go. Perfect for staff development days and economically priced at only $250 (minimum of ten staff required). Don't have the minimum number of staff required? Consider collaborating with another nearby school. To schedule, please contact JSI at 508-626-4756 or johnstalker@framingham.edu

Back to Basics: Fresh Vegetables and Fruits - NEW!
Learn healthy new ways to use produce from local farms and give your canned, frozen and fresh veggies a flavor boost. Sharpen cutting and peeling skills. Discover best practices to purchase, prepare, store, and freeze produce.
    Key Area 1: Operations | Workshop Hours: 3

Can You Do It Faster?
Discover productivity principles, how to apply them, and how you can save time, energy, and money in the workplace.
    Key Area 1: Operations | Workshop Hours: 2

Cost Control for Managers
Learn how to effectively manage expenses through meal costing, portion control, minimizing waste, and inventory management.
    Key Area 3: Administration | Workshop Hours: 4

Customer Service
Turn front line staff into your program's greatest asset. Discover new customer-focused approaches that can improve the overall quality of your operation.
    Key Area 4: Communications/Marketing | Workshop Hours: 2

Food Allergies
Learn the difference between food allergies and food intolerances, foods that commonly cause allergies, how to read labels for potential allergic ingredients, and other strategies to manage food allergies in your school. This workshop is recognized by ESE and MDPH as acceptable training required in the Allergen Awareness Act, M.G.L.c.140, § 6B.
    Key Area 2: Nutrition | Workshop Hours: 2

I'm Talking, Who's Listening?
Communicating effectively is a two-way street between a sender and a receiver, separated by numerous barriers to communication. Learn ways to create a climate of open communication in the workplace by identifying effective ways to speak and actively listen.
    Key Area 3: Administration | Workshop Hours: 2

Kitchen Safety is No Accident
Learn how to decrease accidents and injuries in the workplace. We will teach your staff how to identify and avoid common kitchen hazards and manage emergency situations effectively and calmly.
    Key Area 1: Operations | Workshop Hours: 3

Knife Skills: Be a Cut Above the Rest!
Improve the knife handling skills of your food service cooks and managers in this hands-on workshop. Learn different types of cuts, blade sharpening skills, garnishing techniques, and safety precautions. Staff training protocols included.
    Key Area 1: Operations | Workshop Hours: 2

Perfect Package
Learn how to create effective, easy and inexpensive displays for your serving lines that maximize the visual appeal of your food and help increase sales.
    Key Area 4: Communications/Marketing | Workshop Hours: 2

Prep Up to the New Nutrition Guidelines
Prepare your managers and school nutrition staff for the new nutrition standards with this hands-on training based upon the 2010 Dietary Guidelines for Americans and MyPlate. Learn how these key messages relate to your school nutrition program. Use the HealthierUS School Challenge principles to guide you in meal pattern changes required by the Healthy, Hunger-Free Kids Act.
    Key Area 2: Nutrition | Workshop Hours: 2

Promoting Healthy Weights
Examine the most recent data on the obesity epidemic and the role schools have in addressing childhood obesity. Share challenges that exist in and out of school, as well as successful strategies to improve the nutritional environment at your school.
    Key Area 2: Nutrition | Workshop Hours: 2

Wheel of Portion
Learn and apply proven portion control strategies into your school nutrition program using visual estimation, weighing, measuring, as well as proper use of kitchen equipment.
    Key Area 1: Operations | Workshop Hours: 2