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Summer Workshop



Welcome to the Region 4 Virtual Child Nutrition Summer Workshop

Welcome to the Region 4 Summer Workshop. We are excited you have chosen Region 4 Education Service Center for your continuing education needs. This workshop will provide an opportunity to obtain federally required training and Professional Standards hours, refresh and enhance your understanding of program regulations, and develop you professionally and personally while networking with fellow child nutrition professionals.  (See calendar below for July and August.)







  • All sessions will be delivered live through Zoom, scheduled between July 21, 2021 and August 3, 2021. 
  • Select classes repeat and offer a morning and afternoon session for registration. 
  • Participants must be child nutrition personnel at a contracting entity that currently participates in the National School Lunch Program and/or School Breakfast Program.
  • Participants will receive a confirmation e-mail after they have registered for each class. Zoom links will be e-mailed 24 hours prior to the session start time.
  • Hard copies of any training materials will be mailed directly to participants who register before July 7th. 
    Training materials will be posted to this page after July 7th for printing.
  • Following the workshop, an e-mail evaluation and instructions for printing certificates will be sent to the e-mail address in your Region 4 profile.


Workshop Course Descriptions


Counting Reimbursable Meals

Presenter: Mark Allen, Region 4 ESC


View a recording of the Zoom session.


This course teaches the importance of an accurate system for counting meals at serving sites prior to the submission of the monthly Claim for Reimbursement. The basics of efficiently operating and utilizing a Point of Service (POS) system will be reviewed. Topics for this course include: coding and counting methods, Offer Versus Serve, confidentiality, internal controls and record keeping.


(PS 2300/3110/3310)

Target Audience: Site Managers, Cashiers


Training materials:


Eligibility Guidance

Presenter: Nancy Barlow, Region 4 ESC


View a recording of the Zoom session.


As a result of attending this session participants responsible for determining eligibility for free and reduced price meals will understand the requirements, policies, and procedures to determine a student’s eligibility status. Participants will be able to successfully apply that understanding to ensure the effectiveness and accuracy of the CE’s eligibility determination process. Participants will review application packet requirements, media release, distributing applications, processing household applications, direct certification, protecting student privacy, and record retention.


(PS 3110)

Target Audience: Child Nutrition Directors/Supervisors, Reviewing Officials


Training materials:



Food Safety and Sanitation

Presenter: Sarah Winebrenner, Independent Contractor


View a recording of the Zoom session.


Participants in this online training will review important features of the required Hazard Analysis Critical Control Point (HACCP) Plan to ensure food safety within school nutrition programs. Explore safe practices in preparation along with service and delivery of healthy meals to prevent the spread of disease.


(PS 2500/2600)

Target Audience: All CN Staff



Training materials:

Interpreting and Navigating Resistance to Change

Presenter: Connie Maxfield, Independent Contractor


View a recording of the Zoom session.




One unchanging characteristic of the child nutrition profession is change. Whether a change involves implementing new regulations, policies or processes or opening a new or renovated facility, it often introduces some discomfort for people. Even if the change is a desirable one, questions and anxieties may remain. This session focuses on helping supervisors who are seeing or hearing expressions of resistance to change to interpret these messages accurately and work through them to reach effective solutions.


(PS 3210,4140)
Target Audience: CN Administrators, Directors/Supervisors


Training materials:


Kitchen Math

Presenter: Barbara Bell, Region 5 ESC


View a recording of the Zoom session.


This class provides participants with practice solving math problems involving operations, fractions and decimals. Participants will identify units of measurement, and solve for equivalent measures. Participants will apply math skills to calculate serving sizes, the number of servings needed and to adjust recipes.


(PS 1110/1140/1150/2000)

Target Audience: Site Managers, Food Service Assistants


Training Materials:

NSLP Food Production Records

Presenter: Chris Knorr, Region 4 ESC


View a recording of the Zoom session.


This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including how to fill out a FPR, how to use meal documentation to support the FPR and how to use the FPR to improve forecasting, communication, organization and to demonstrate compliance.


(PS 2100/2120)

Target Audience: New Site Managers (Less than 3 years Experience)


NSLP Meal Pattern

Presenter: Sarah Carr, Region 4 ESC


View a recording of the Zoom session.


This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the lunch and breakfast meal patterns.


(PS 1000/1300/2000)

Target Audience: All CN Staff


Training Materials:

NSLP Menu Planning

Presenter: Tomekia Holman, Region 10 ESC


View a recording of the Zoom session.


This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) how to plan a basic menu, advanced techniques that increase student acceptance and support nutritional requirements and tools that support the menu plan.


(PS 1100/1300/2100/2150)

Target Audience: Menu Planners


Training Materials:




Recognizing Reimbursable Meals - Offer versus Serve

Presenter: Alexa Carrier, Region 4 ESC


View a recording of the Zoom session.


Review USDA’s food based meal pattern requirements. Learn how to recognize reimbursable meals at the point of service. Explore current offer versus serve guidelines to ensure accurate counting and claiming of reimbursable meals.


(PS 2300)
Target Audience: All CN Staff

Training materials:

School Wellness Policy     

Presenter: Kathy London, TASB


View a recording of the Zoom session.


Following an overview of local school wellness policy requirements and the distinction between the Wellness Policy and the Wellness Plan, participants will learn to use a simple assessment tool to measure their own district’s compliance with the policy requirements and progress toward achieving the objectives of their plan. Participants will learn how to conduct the required triennial assessment of the Wellness Policy and Plan.


(PS 3230, 4150)

Target Audience: Site Managers, CN Administrators, Directors/Supervisors  


Smart Snacks

Presenter: Kyla Brown, Independent Contractor


View a recording of the Zoom session.


This class provides an overview of Nutrition Standards for All Foods and Beverages (aka Smart Snacks) sold in schools outside of reimbursable meals. Participants will gain an understanding of how Smart Snacks will affect a la carte sales and fundraisers as well as how to use the Smart Snacks Calculator.


(PS 1000)
Target Audience: All CN Staff


Training materials:

Using Cause and Effect (Fishbone) Diagrams

Presenter: Connie Maxfield, Independent Contractor


View a recording of the Zoom session.


Teams use Fishbone Diagrams to identify, explore and illustrate, in increasing detail, all the possible causes related to a problem or situation to uncover its root causes. This tool enables a team to focus on the core content of the problem, not its history or members’ differing personal interests. As team members brainstorm and record on the diagram all the causes, the resulting graphic of their combined knowledge resembles a fish scale with all causes captured on the various “bones”. In viewing this team “snapshot,” members can eliminate the less significant factors and instead concentrate on the vital few causes and direct their efforts toward resolving them. This session focuses on learning why and how to create fishbone diagrams that lead to more effective, less stressed operations.


(PS 3210,4140)
Target Audience: Site Managers, CN Administrators, Directors/Supervisors


Training Materials:


In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. 
Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits.  Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339.  Additionally, program information may be made available in languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at:, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992.  Submit your completed form or letter to USDA by:
(1)    mail:        U.S. Department of Agriculture
                        Office of the Assistant Secretary for Civil Rights
                        1400 Independence Avenue, SW
                        Washington, D.C. 20250-9410;
 (2)    fax:          (202) 690-7442; or
(3)    email:
This institution is an equal opportunity provider.

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