Do you want to take your school meals program to the next level? Join us to build your marketing, culinary, leadership and stakeholder engagement skills. During this day-long training, participants will learn how to do the following:
Participants can earn up to 6.5 Professional CEUs by attending this training.
Human-Centered design, part of the School Meals Design Guide, is a creative problem-solving process that can be used to make meal programs more student-centered. In this session, participants will learn how to incorporate human-centered design approaches. By utilizing the skills from the other sessions, participants will be able to formulate strategies to implement these new techniques with the target audience in mind. By utilizing strategies from the human-centered design approach, we can work toward expanding participation in meal programs.
Professional Standards code: 3230 Evaluate and utilize resources to promote a healthy school environment.
Join Chef Rebecca as we dive into culturally relevant recipes for the top five that comprise Hoosier families. We will learn more about these cuisines and how to utilize the recipes in school meals. Chef Rebecca will provide practical, culturally responsive school nutrition recipes for you to take back and serve in your schools.
Professional Standards code: 2110 Understand and effectively prepare food using a standardized recipe.
Let’s take your serving lines to the next level! Join Chef Rebecca as we learn about garnishing and eye appeal. Don’t forget your phones because participants will learn how to use smartphones to take professional photos that can be shared on social media or school websites.
Professional Standards code: 2230 Serve food to maintain quality and appearance standards.
This session will identify common barriers that keep kids from participating in school meal programs and how to break them down, move towards more accessible programs and feed more students to maximize your programs. This session will feature Indiana leaders who will share their experiences and ideas.
Professional Standards code: 4110 Develop strategic plans and marketing plans that reflect program goals and enhance interaction with stakeholder.
Marketing your program is critical, but we know it can be difficult to balance with other competing priorities. How do you tell your story correctly and effectively? In this session, participants will learn about various DIY strategies and tools to market their programs to students, parents and caregivers, including social media, engaging the press, promotional events and theme days.
Professional Standards code: 4150 Communicate within the school and to the community through multiple approaches to inform and educate stakeholders.
Conflict is common in the workplace and is something many of us look to avoid, but having the proper tools to deal with conflict can make all the difference when it eventually arises. This 1-hour training explores five different conflict management styles and how each is used to approach difficult conversations with coworkers and/or stakeholders. This training will provide participants with effective tools to approach conflict in the workplace to achieve more positive outcomes.
Professional Standards code: 3410 Dealing with Difficult People and Personnel Management.
Rebecca Polson CC, SNS, has nearly 10 years of experience as a chef working in public schools all over the country. She currently is a K-12 culinary trainer and chef consultant working with districts and manufacturers to bring scratch-made, chef-driven healthy meals to schools. She began her career in the foodservice industry in 2011 after graduating from Johnson & Wales University with a culinary arts degree. She also holds a bachelor’s degree in merchandising and business from Florida State University.
Rebecca has experience in several areas of the industry, including working as a line cook at James Beard award-winning Bern’s Steakhouse, and running a test kitchen as research and development chef for restaurant chain, Beef ‘O’ Brady’s, as well as bar chain, The Brass Tap. Rebecca joined The Culinary Institute of America’s Healthy Kids Collaborative in 2015 and continues to be an active member. She has worked with the School Nutrition Association and the School Nutrition Magazine for four years as a monthly contributor to the Food Focus section of the magazine. Her unboxing videos and quick recipe tutorials using Minneapolis Public Schools meal boxes garnered national attention throughout the pandemic. When she’s not in the kitchen creating healthy recipes, Rebecca enjoys working out, posting to social media @ChefRebeccaK12, traveling, exploring her new hometown, and spending time with her dog, Roxy.