Vermont Business Magazine The Vermont Agency of Education Child Nutrition Program will host more than 350school food service directors, managers and staff, principals, administrative assistants, business managers, superintendents, farm-to-school coordinators, and nurses who work on child nutrition at theChild Nutrition Programs Summer Institutein Streeter Hall at St. Johnsbury AcademyAugust 7-11, 2017.
Orientation for New Food Service Directors, cooking from scratch, menu planning, after school snack options, breakfast after the bell, cashier boot camp, and civil rights requirements in child nutrition programs are among the 40 courses offered during the five days.
“Some of the more popular courses are taught by the school chefs, who demonstratehow to be creative withUSDA Foods and local ingredients, and how to think outside the box to create favoritelocalrecipes,” said Laurie Colgan, AOE director of child nutrition programs. “The creativity of the chefs, administrators, and food service staff, and their collaborative effort to provide healthier and tasty meals benefits students, and their families, throughout the school year. Our schools serve more than 22,000 breakfasts and 42,500 lunches to students each day.”
More than 10 million meals per year are served in Vermont school each year, many prepared with locally-sourced, farm fresh produce, right from the fields of our Vermont farms.
Since 2015, school district food service staff involved in the operation of school meals programsare required to meet minimum professional development hours. The courses offered at Summer Institute all count towards these required hours that benefit a diverse group that includes school nutrition experts, child nutrition program operators, day care program directors and staff, day care home providers, and summer meals program sponsors.
Source- Agency of Education 8.5.2017