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!
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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.
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |