Member
Resources

SNA-VA prides itself on creating value for its members through high-quality professional development opportunities, as well as support for our chapters and members. We are your go-to resource to do what you do BETTER!

Not yet a member or looking to renew?  Visit HERE.  

Interested in learning more about SNA-VA Awards and how to apply? Visit HERE.

CHAPTER LEADERSHIP: Visit our Google site HERE for all the documents, applications, and more that you need to support your chapter.

Continuing Education Online

Online learning gives you the chance to learn on your time. We’ve collected these resources to help you advance your career through knowledge AND continuing education credits.

Click on any course title below and all the information you need will pop up on your screen. You’ll find course descriptions and links to the course. You may need your ICN login information.

Online Learning Resources from the School Nutrition Association of Virginia

https://theicn.docebosaas.com/learn/course/internal/view/elearning/66/hr-series-employee-discipline

This online training focuses on the set standards of acceptable behavior essential in the operation of any organization.  Discipline is a state of orderliness in which the members of a department or a team behave themselves according to set standards of acceptable behavior.  The ultimate purpose of these standards of behavior is not to infringe on the rights of the individual worker but to promote an efficient, pleasant, and safe workplace.  The most important reason for administering corrective discipline is to correct a behavior or to prevent poor performance.

 

Target Audience:

Child Nutrition Managers

Hours of Instruction:

  3

Key Area:

  3

Professional Standard Code(s):

3410, 3420

https://theicn.docebosaas.com/learn/course/internal/view/elearning/63/hr-series-dealing-with-conflict-in-the-workplace

The purpose of this course is to explain what conflict is, what causes it, how people often respond to it, and how to deal with it constructively in the workplace.

Target Audience:

School Nutrition Managers

Hours of Instruction:

  4

Key Area:

  3

Professional Standard Code(s):

3410

 

https://theicn.docebosaas.com/learn/course/internal/view/elearning/146/kpi-series-productivity-and-labor

This course is to provide school nutrition professionals with an easy-to-use reference for identifying and applying the key performance indicators (KPIs) that focus on the most critical aspects of a nutrition program’s performance to achieve success. 

Target Audience:

School Nutrition Staff/Employees, School Nutrition Managers, School Nutrition Directors, State Agency, Child Care Centers, and Child Care Homes

Hours of Instruction:

 1  

Key Area:

 3

Professional Development Code(s): 

 3000

 

https://theicn.docebosaas.com/learn/course/internal/view/elearning/141/star-tips-and-strategies-for-offering-virtual-training-in-child-nutrition-june-2020

Virtual training is an innovative way to meet professional development needs in child nutrition and other professions. With the right tools and strategies, this method can reach a large number of people while offering them information that is new or merely a review. Register today to hear from professionals in the field who provide virtual training on the local, state, and national levels. You will walk away with tools you can use today to begin implementing virtual training in your area of child nutrition.

Target Audience:

School Nutrition Directors, School Nutrition Managers, School Nutrition Employee/Staff

Hours of Instruction:

1

Key Area:

3

Professional Standard Code(s):

3000

 

https://theicn.docebosaas.com/learn/course/internal/view/elearning/62/hr-series-creating-a-motivating-workplace 

This course is designed to help managers in school nutrition programs create a motivating workplace for their employees.  Managers will learn how to:

  • Identify the relationships between motivation, emotions, and feelings.
  • Identify factors that motivate employees.
  • Describe effective actions a manager can take to create a motivating workplace.

Target Audience:

School Nutrition Managers

Hours of Instruction:

  3

Key Area:

  3, 4

Professional Standard Code(s):

3410, 4140

 

https://theicn.docebosaas.com/learn/course/internal/view/elearning/61/hr-series-communication-skills-for-managers

Communication Skills for Managers is designed to assist in the development of effective listening and speaking skills for a more effective communication process.

Target Audience:

School Nutrition Managers

Hours of Instruction:

4

Key Area:

4

Professional Standard Code(s):

4100

 

http://elearning.theicn.org/learn/course/external/view/elearning/122/civil-rights-in-child-nutrition-programs

Annual Civil Rights training for all entities reimbursed with federal funding from the United States Department of Agriculture (USDA) Food and Nutrition Service (FNS) to ensure compliance and enforcement of the prohibition against discrimination in all USDA nutrition programs.

Target Audience:

School Nutrition Managers, School Nutrition Directors, State Agency, School Nutrition Employees/Staff, Child Care Centers, Child Care Homes, Chefs 

Hours of Instruction:

 1

Key Area:

 4

Professional Standard Code(s):

 4000

https://youtu.be/EwUaGgzNTrY

Good for Me & Good for the Planet is a 30-minute training video discussing dairy nutrition and dairy farming. Learn about techniques and technology helping farmers make the most of their resources and how cows nourish communities around the world.

Target Audience:

School Nutrition Staff/Employees, School Nutrition      Managers, School Nutrition Directors, State Agency,      Child Care Centers, and Child Care Homes

Hours of Instruction:

0.25

Key Area:

1, 4

Professional Development Code(s):

1310, 4160

https://theicn.docebosaas.com/learn/course/internal/view/elearning/56/evaluating-school-wellness-activities

The online course Evaluating School Wellness Activities consists of five lessons. The course focuses on the important role of evaluation in school wellness policies.  It is designed to provide school nutrition directors with a better understanding of evaluation concepts and tools to assist in creating healthier school environments for children.

Target Audience:

School Nutrition Directors

Hours of Instruction:

  2

Key Area:

  3

Professional Standard Code(s):

 3230

http://elearning.theicn.org/learn/course/external/view/elearning/58/financial-management-a-course-for-school-nutrition-directors

Presentation Fundamentals: Tips for New Speakers (Version 2) is designed to help school nutrition professionals become confident public speakers. Lessons will cover reducing fear and anxiety as well as information on how to create organized and meaningful presentations.

Target Audience:

School Nutrition Directors, School Nutrition Managers, School Nutrition Employee/Staff 

Hours of Instruction:

 1

Key Area:

 4

Professional Standard Code(s):

4140

https://theicn.docebosaas.com/learn/course/internal/view/elearning/60/focus-on-the-customer-for-school-nutrition-managers

This course focuses on making the customer the center of all activity through getting to know the student and developing customer service strategies based on student needs and expectations.

Target Audience:

School Nutrition Managers

Hours of Instruction:

  4

Key Area:

  4

Professional Standard Code(s):

4110, 4120, 4130

https://theicn.docebosaas.com/learn/course/internal/view/elearning/21/food-safety-in-schools

Food Safety in Schools is the updated version of Serving It Safe, 4th Edition which was renamed to clarify the target audience of the training. It is designed to provide school nutrition employees with up-to-date information on food safety. This training contains lessons and activities which allow participants to be actively involved in learning the food safety concepts needed to prepare and serve food safely and to keep school nutrition facilities safe and sanitary. The chapters cover topics such as: food safety, prevention of foodborne illness, basics of microorganisms, how to keep a clean and sanitary school nutrition facility, process for foodborne illness prevention, and food safety programs in schools. Published 2015

Target Audience:

School Nutrition Staff/Employees, School Nutrition Managers, School Nutrition Directors, Chefs

Hours of Instruction:

     8

 Key Area:

     Core, 2

Professional Standard Code(s):

     2600

OSSE Division of Early Learning:

     –

https://theicn.docebosaas.com/learn/course/internal/view/elearning/64/hr-series-dealing-with-difficult-people-and-situations

This training presents information on three aspects of dealing with difficult people or situations: managers’ attitudes, managers’ purposes and goals, and non-productive behaviors.  By altering the perception of management difficulties, the manager becomes more effective in coaching and empowering employees to make their best efforts in achieving their potential.

 

Target Audience:

School Nutrition Managers

Hours of Instruction:

  3

Key Area:

  3

Professional Standard Code(s):

3410

https://theicn.docebosaas.com/learn/course/internal/view/elearning/65/hr-series-delegating-and-empowering

This online training focuses on the conditions for successful delegation in the work environment and will help managers recognize the role they play in setting the stage for successful delegation.

Target Audience:

Child Nutrition Managers

Hours of Instruction:

  3

Key Area:

  3

Professional Standard Code(s):

3410, 3420

https://theicn.docebosaas.com/learn/course/internal/view/elearning/67/hr-series-performance-standards-and-expectations

This online training is designed to increase the school nutrition manager’s awareness and to help facilitate integration of existing Child Nutrition Program standards.

Target Audience:

Child Nutrition Managers

Hours of Instruction:

3

Key Area:

3

Professional Standard Code(s):

3410, 3420

https://theicn.docebosaas.com/learn/course/internal/view/elearning/93/introduction-to-haccp-for-snps

This course is for front line staff. It discusses the basics of HACCP principles, explains why it is important for school nutrition staff to follow the school’s food safety plan, and relates the knowledge back to the individual’s school environment.

Target Audience:

 School Nutrition Employees/Staff, Chefs

Hours of Instruction:

 1

Key Area:

 2

Professional Standard Code(s):

 2600 

https://theicn.docebosaas.com/learn/course/internal/view/elearning/145/kpi-series-financial-and-inventory-management

 This course is to provide school nutrition professionals with an easy-to-use reference for identifying and applying the key performance indicators (KPIs) that focus on the most critical aspects of a nutrition program’s performance to achieve success.

Target Audience:

 School Nutrition Staff/Employees, School Nutrition        Managers, School Nutrition Directors, State Agency,      Child Care Centers, and Child Care Homes

Hours of Instruction:

   2

Key Area:

   3

Professional Development Code(s):

   3000    

https://theicn.docebosaas.com/learn/course/internal/view/elearning/68/marketing-your-school-nutrition-programs

Marketing Your School Nutrition Program is a self-paced, online course designed to help school nutrition directors and managers generate new marketing ideas that focus on developing, implementing, and monitoring these ideas.

Target Audience:

School Nutrition Managers and Directors, Chefs

Hours of Instruction:

  2

Key Area:

  4

Professional Standard Code(s):

4100

https://theicn.docebosaas.com/learn/course/internal/view/elearning/71/meeting-the-wellness-challenge

Meeting the Wellness Challenge is designed to help school nutrition directors become dynamic and effective wellness champions for the students and staff in their schools.

Target Audience:

School Nutrition Directors

Hours of Instruction:

 8

Key Area:

 3, 4

Professional Standard Code(s):

3230, 3450, 4120, 4150

https://youtu.be/MY78hVs9VZo

During this session, we will look at alternative feeding models in schools and ways to promote dairy through menu development and promotions in these different scenarios. We will share the best of the best dairy delicious school menu ideas, that have helped schools expand healthy choices and increase meal participation.

Target Audience:

 School Nutrition Staff/Employees, School Nutrition        Managers, School Nutrition Directors, State Agency,      Child Care Centers, and Child Care Homes

Hours of Instruction:

   0.25

Key Area:

   3\1, 4

Professional Development Code(s):

   1310, 4160 

https://theicn.docebosaas.com/learn/course/internal/view/elearning/142/nutrition-101-4th-ed-rp

School nutrition staff and school nutrition managers need to understand basic nutrition. Completion of this course will give participants a basic foundation in nutrition, current dietary guidance, the importance of physical activity in health, and awareness of personal taste preferences and healthful food choices.

 Target Audience:

School Nutrition Staff/Employees, Managers, and Directors, State Agency, Child Care Centers & Homes, Summer Food Service Programs, Chefs

Hours of Instruction:

   8

 Key Area:

   1

Professional Standard Code(s):

   1300, 1310, 1320

OSSE DEL Core Knowledge Area:

   3

https://theicn.docebosaas.com/learn/course/internal/view/elearning/88/presentation-fundamentals-tips-for-new-speakers-v2

Presentation Fundamentals: Tips for New Speakers (Version 2) is designed to help school nutrition professionals become confident public speakers. Lessons will cover reducing fear and anxiety as well as information on how to create organized and meaningful presentations.

Target Audience:

School Nutrition Directors, School Nutrition Managers, School Nutrition Employee/Staff 

Hours of Instruction:

 1

Key Area:

 4

Professional Standard Code(s):

4140

https://theicn.docebosaas.com/learn/course/internal/view/elearning/73/school-nutrition-staff-you-are-a-team

This course focuses on the important roles of the school nutrition staff and the skills needed to achieve the school nutrition program’s goals.  The school nutrition staff are key players in achieving the nutritional, educational, and financial goals of the school nutrition program.  This course is designed to help you expand your knowledge, develop new skills, and understand the importance of your role in the school nutrition program.

Target Audience:

School Nutrition Staff/Employees

Hours of Instruction:

4

Key Area:

4

Professional Standard Code(s):

4100, 4120, 4130, 4140, 4150, 4160

https://theicn.docebosaas.com/learn/course/internal/view/elearning/151/star-farm-to-school-efforts-supporting-resilient-local-food-systems-oct-2020

Join Julie Brewer, the Director of the USDA Food and Nutrition Service (FNS) Office of Community Food Systems (OCFS) to learn about the USDA Farm to School Program. This webinar will explore resources and support that OCFS provides in order to support the implementation of local farm to school programs. The webinar will also highlight success stories from USDA Farm to School Program Grantees who are adapting their work around gardening, local procurement and agriculture education in creative ways to support children, families, and communities in response to the pandemic.

Target Audience:

School Nutrition Directors, School Nutrition Managers, School Nutrition Employee/Staff

Hours of Instruction:

1

Key Area:

1

Professional Standard Code(s):

1130

https://theicn.docebosaas.com/learn/course/internal/view/elearning/137/star-science-based-basics-for-transporting-food-safety-may-2020

Kansas State University’s Center for Food Safety in Child Nutrition Programs will also provide research-based methods to apply in your operations to help keep food safe this summer. As always, a continuing education certificate will be available after completion of the webinar. 

Target Audience:

School Nutrition Directors, School Nutrition Managers, School Nutrition Employee/Staff

Hours of Instruction:

1

Key Area:

2

Professional Standard Code(s):

2000

https://theicn.docebosaas.com/learn/course/internal/view/elearning/136/star-strategies-for-marketing-summer-food-service-programs-april-2020

Great marketing strategies can have a direct effect on increasing participation at summer feeding sites. Register to hear panelists representing schools, State agencies, and national partners share strategies and resources for marketing Summer Food Service Programs. 

Target Audience:

School Nutrition Directors, School Nutrition Managers, School Nutrition Employee/Staff

Hours of Instruction:

1

Key Area:

4

Professional Standard Code(s):

4000

https://youtu.be/4Ou5uAzG_fI

35 degrees is not only the temperature that milk taste the best, it is also the temperature that keeps milk the freshest. During this session, we are going to dig deeper into WHY we want students drinking milk with school meals, identify barriers or obstacles in school foodservice that affect milk consumption, and provide solutions to overcome those barriers.

Target Audience:

 School Nutrition Staff/Employees, School Nutrition        Managers, School Nutrition Directors, State Agency,      Child Care Centers, and Child Care Homes

Hours of Instruction:

  0.5

Key Area:

   2

Professional Development Code(s):

  2620    

https://theicn.docebosaas.com/learn/course/internal/view/elearning/35/usda-foods-dod-fresh-fruit-vegetable-program

The Department of Defense Fresh Fruit and Vegetable Program (DoD Fresh) allows schools to use USDA Foods entitlement dollars to buy fresh produce. The program is operated by the Defense Logistics Agency (DLA) at the Department of Defense (DoD).

Target Audience:

State Agency Staff and School Nutrition Professionals

Hours of Instruction:

  1

Key Area:

  1, 2

Professional Standard Code(s):

  1170, 2430

https://theicn.docebosaas.com/learn/course/internal/view/elearning/28/usda-foods-processing-101

This course is an overview of the USDA Foods processing basics and includes a basic description of the processing, the types of processing available, and the value pass through systems.

Target Audience:

 School Nutrition Directors, State Agency

Hours of Instruction:

 3

Key Area:

 1, 2

Professional Standard Code(s):

 1100, 1160, 2200, 2210

 

https://theicn.docebosaas.com/learn/course/internal/view/elearning/12/ct6-using-seasonings

This course teaches how to select and use seasonings to build flavors in meals and to taste test new recipes with students.

Prerequisite:

 CT1 – Culinary Techniques – Introduction

Target Audience:

 School Nutrition Staff/Employees, School Nutrition Managers, School Nutrition Directors, Chefs

Hours of Instruction:

 4

Key Area:

 2

Professional Standard Code(s):

 2100, 2130