Trainings

Adult Learning Principles/ Mindset & Emotions*

Basic Kitchen Math

Building an Effective Team*

Civil Rights, Annual

Coaching Employees for Positive Outcomes / Empowerment*

Communications Skills for Supervisors & Managers*

Creating a Motivating Workplace* & Customer Service

Crisis Management Procedure & Practice

Dealing with Conflict in the Workplace*

Dealing with Difficult People & Situations*

Developing Team Goals / Scheduling the Team*

Effective Leadership & Management Styles*

Emergency Management Plans

Food Safety, Employee Safety & Covid-19 Safety

Food Production Records

HACCP SOP's & How to Update HACCP

How to Deal with Stress

How to Identify A Reimbursable Meal (OvS) / Meal Counting & Claiming

How to Improve Food Quality by Implementing Batch Cooking

Inventory Basics

Jobs & Multi-Skilling in the Food Service System*

Knife Skills & Food Preparation Basics

Leadership Academy*

(Courses with '*' are part of this Academy.)

Meditation & Mindfulness

Menu Planning for Age/Grade/Groups

Menu Pricing- What Factors Affect Food Cost

Professional Standards Annual Requirements

Progressive Discipline...why we document job performance.*

Qualifying Whole Grains...what to look for.

School Health Advisory Council

Scratch & Speed Scratch Cooking

Standardized Recipes...how to and classify HACCP Process Approach.

Special Diet Basics & Food Allergies... How to Safely Address.

Vegetable Subgroups And Substitutions... Weekly Requirements

USDA Foods/ Food Processing / Brown Box

Wellness Policy / Assessment