Class Location: Onyx of Edina
Off street parking  of the complex
6725 York Avenue South
Conference Room/548
Edina, Minnesota 55435
(952)913-2529
Email Address: sosvjohns13@hotmail.com
Website: www.startingoutsmartbyvalerie.com (Using Google)

Valerie Johns, Specialized Trainer,ServSafe Certified,  ServSafe Proctor,MDH Trainer and Food Handler Certified. 
Meets the Professional Standards

Please mail in registration and payment(check or money order) 3 days prior to class to ensure a reservation unless otherwise noted on class listing.


Class Location: Onyx Apartments of Edina
6725 York Avenue
Conference Room Apartment 548
Edina, Minnesota 55435
 

 

DECEMBER 2019

 


 

Saturday, December 7th, 2019

Topic: Serving it Safe/ Food Safety in Schools

Class Time: 7:30 a.m.-11:30 p.m. (Half Day)(2100)

Class Time: 7:30 a.m.-3:30 p.m. (Full Day)(2100)

Class Fee: $48.00 (Half Day)

Class Fee: $99.00 (Full Day)

 

CORE REQUIREMENT FOR LEVEL ONE CERTIFICATION

4 hours can be used towards your MN Food Managerís License with the Department of Health renewal.

4 to 8 Hours can be used for SNA and USDA Professional standards, changing levels or renewal of hours for maintaining your certification. Light breakfast, snacks and beverages included in this training.

 

Tuesday, December 10th, 2019

Topic: Sodium Solutions

Class Time: 3:30 p.m.-6:30 p.m.

Class Fee: $37.00

3 CEUíS in Key Area 1 (Nutrition) (1300)

Discuss the facts about sodium, types of sodium, production of sodium, and sodium in our bodies.

 

Thursday, December 12th, 2019

Topic: No Time to Train: Herbs and Spices. Lesson 24

Class Time: 3:30 p.m.-6:30 p.m.

Class Fee: $37.00

3 CEUíS in Key Area 1 (Nutrition) (1000)

This presentation will provide you with the history of herbs and spices, health benefits, preparing, storing and deliciously easy recipes. Make a Herb Butter and Bread food items included in this training.

 

Saturday, December 14th, 2019

Topic: Baking and Kitchen Fundamentals

Class Time: 9:00 a.m.-1:00 p.m.

Class Fee: $50.00

4 CEUíS in Key Area 2 (Operations) (2000)

Objectives of taking this class are to teach you the basic fundamentals of baking and essentials used in preparing different meals.

Each FSA will decorate and take home 1 dozen of cupcakes decorated with the holiday theme.

Limited Space!

 

Monday, December 16th, 2019

Topic: Practical Skills for Preparing Quality School Meals.

Class Time: 3:30 p.m.-5:30 p.m.

Class Fee: $27.00

2 CEUíS in Key Area 2 (Operations) (2000)

Quality food production, standardized recipes, and culinary techniques. Handouts Galore!

 

Wednesday, December 18th, 2019

Topic: Time Management

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 3 (Administration) (3000)

Learn techniques for increasing productivity and less body stress. Work Smarter!

 

January 2020

 

Monday, January 6th, 2019

Topic: Balance and Personal Development

Class Time: 3:30 p.m.-6:30 p.m.

Class Fee: $37.00

3 CEUíS in Key Area 3 (Administration) (3100)

Discuss procedures for performance standards, exceptions and discipline.

 

Wednesday, January 8th, 2020

Topic: Food Production Records: No Time to Train

Class Time: 3:30 p.m.-6:30 p.m.

Class Fee: $37.00

3 CEUíS in Key Area 2 (Operations) (2000)

Explain the why,where,how,when and what is a food production record.

 

Saturday, January 11th, 2020

Topic: Nutrition Building Blocks for the Great Trays.

Class Time: 7:30 a.m.-3:30 p.m.

Class Fee: $102.00

8 CEUíS in Key Area 1 (Nutrition) (1100)

CORE REQUIREMENT FOR LEVEL ONE CERTIFICATION, CREDITS CAN BE USED TOWARDS RE CERTIFICATION OR CHANGING LEVELS.

Topics of interest: nutrition, operations, communications and marketing along with administration. Light breakfast and beverages provided by Valerie. Booklet included in the cost of this course.

 

Monday, January 13th, 2020

Topic: Produce Lab/Produce Safety

Class Time: 3:30 p.m.-5:30 p.m.

Class Fee: $27.00

2 CEUíS in Key Area 2 (Operations) (2430)

What does produce and food safety have in common? What went right and what went wrong? Take a tour of a series of short videos on storing, receiving, purchasing along with food borne illness. Sample a variety of fruits in each session viewed.

 

Wednesday, January 15th, 2020

Topic: Kitchen Math: Measuring

Class Time: 3:30 p.m.-6:30 p.m.

Class Fee: $37.00

3 CEUíS in Key Area 2 (Operations) (2000)

Success of failure in the kitchen depends on three elements interacting with each other: ingredients, time and temperature.

 

Thursday, January 16th, 2020

Topic: Whole Grains/Standardized Recipes

Class Time: 3:30 p.m.-6:30 p.m.

Class Fee: $37.00

3 CEUíS in Key Area 1 (Nutrition) (1000)

This training will focus on ďWhole GrainsĒ. DVD viewing along with a power point presentation. Learn how to read a standardized recipe. Whole grain samples and a tasty bakery treat made with whole grains provided by trainer.

 

Saturday, January 18th, 2020

Topic: Serving It Safe/Food Safety in Schools

Class Time: 7:30 a.m.-11:30 a.m. (Half Day) $49.00

Class Time: 7:30 a.m.-3:30 p.m.(Full Day) $100.00

CORE REQUIREMENT FOR LEVEL ONE CERTIFICATION.

4 Hours can be used towards your MN Food Managerís License with the Department of Health renewal.

4 and 8 Hours can be used for SNA, Professional Standards, changing levels or maintaining your certification.

Participant workbook included in this training. Lots of handouts and informational brochures provided by the FDA and Valerie.

 

Monday, January 20th, 2020 (Martin Luther King Day).

Topic: Food Safety Basics

Class Time: 9:00 a.m.-1:00 p.m.

Class Fee: $55.00

4 CEUíS in Key Area 2 (Operations) (2100)

This course covers the renewal of CEUíS for the MN Department of Health Food Managerís License. CEUíS can be used towards changing levels and renewal of certification.

Topic: Food safety, HACCP, time and temperature, cross contamination and handwashing just to name a few.

Light breakfast and beverages included.

 

Tuesday, January 21st, 2020

Topic: Food Intolerance/Food Allergies

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 1(Nutrition) (1160)

What is the difference between food allergy and food sensitivity? Why does some school have peanut free zones? Learn the steps you can take whether you have an allergy, work with food, and know someone with an allergy. Take home fact sheets by the FDA. A little knowledge can go a long way.

 

Thursday, January 23rd, 2020

Topic: School Nutrition Market Trends

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 4 (Communications/Marketing) (4120)

Learn what some of the new program promotions that you could use at your school. New trends along with meeting other FSA from the Metro. Advertising ideas and customer service skills.  

 

Saturday, January 25th, 2020

Topic: Food Assistant: You Are Important!

Class Time: 9:00 a.m.-1:00 p.m.

Class Fee: $48.00

4 CEUíS in Key Area 4 (Communications/Marketing) (4000)

4 steps that will teach you just how important you are to your school. Valerie will help you explore avenues on being a number one FSA. Drawing, handouts and fun recipe to make with other classmates.

 

Tuesday, January 28th, 2020

Topic: Tools for Hiring Successful Food Service Assistants.

Class Time: 3:30 p.m.-7:30 p.m.

4 CEUíS in Key Area 3 (Administration) (3000)

Class Fee: $47.00

Valerie will give you the tools on new techniques for hiring new employees. Informational, employment applications, background checks, test questions and interview techniques. This course is open to all food service employees.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       

 

FEBRUARY 2020

 

Saturday, February 1st, 2020

Topic: Practical Skills for Quality School Meals: 5 Step Process

Class Time: 9:00 a.m.-12:00 p.m.

Class Fee: $37.00

3 CEUíS in Key Area 2 (Operations) (2100)

Quality food production, standardized recipes and culinary techniques. Take home a recipe book provided by Team Nutrition.

 

Monday, February 3rd, 2020

Topic: Food Issues

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 1 (Nutrition) (1210)

This segment will address many feeding issues that families with young children may be facing while offering practical solutions to make meals a pleasant experienceís will be able to utilize resources to prepare and integrate age/grade appropriate nutrition with school nutrition programs. Handouts by Team Nutrition.

 

Wednesday, February 5th, 2020

Topic: Utilizing the Cafeteria as a Classroom

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 4 (Communications/Marketing) (4000)

Promote the Child Nutrition Program, develop communication skills and communicate with schools and to the community through multiple approaches.

 

Saturday, February 8th, 2020

Topic: Serving it Safe/Food Safety in Schools

Class Time: 7:30 a.m.-3:30 p.m.

Class Fee: $100.00

8 Hours in Key Area 2 (Operations) (2100)

CORE REQUIREMENT FOR LEVEL ONE CERTIFICATION. Credits can be used towards changing levels or renewal of certification.

Food safety programs are designed for all food service levels with a current source of information for maintaining a safe and sanitary food service operation. Includes Participant workbook. Light breakfast and beverages provided by Valerie.

 

Monday, February 10th, 2019

Topic: Food Intolerance/Food Allergies

Class Time: 3:30 p.m.-6:30 p.m.

Class Fee: $37.00

3 CEUíS in Key Area 1 (Nutrition) (1160)

What is the difference between food allergy and food sensitivity? Why do some schools have peanut Ėfree zones? Learn the steps you can take whether you have an allergy, work with food, or know someone with an allergy. A little knowledge can go a long way.

 

Wednesday, February 12th, 2020

Topic: School Nutrition Market Trends

Class Time: 3:30 p.m.-6:30 p.m.

Class Fee: $37.00

3 CEUíS in Key Area 4 (Communications/Marketing) (4120)

Learn what some of the new programs promotions that you can use at your school. New trends along with meeting other FSA from the Metro. Advertising ideas and customer service.

 

Saturday, February 15th, 2020

Topic: Nutrition 101: A Taste of Food and Fitness

Class Time: 7:30 a.m.-3:30 p.m.

Class Fee: $101.00

8 Hours in Key Area 1 (Nutrition) (1000)

CORE REQUIREMENT FOR LEVEL ONE CERTIFICATION.

CEUíS can be used towards advancing levels of certification or renewal

This educational training will cover Vitamins, Minerals, Fats, Media Issues, MyPlate, DGA guidelines. Light breakfast, snacks and beverages provided by Valerie.

 

Monday, February 17th, 2020

PRESIDENTíS DAY

Topic: Sugar Shockers and Sodium Solutions

Session One: 9:00 a.m.-11:00 a.m.

Session Two: 11:00 a.m.-1:00 p.m.

Class Fee: $27.00 per session

2 CEUíS in Key Area 1 (Nutrition)

Think before you drink! Beverage tips along with a DVD viewing on sodium .Handouts by the FDA and INC.

 

Wednesday, February 19th, 2020

Topic: Program Management

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 3 (Administration) (3000)

Employees will be able to effectively manage and have the resources; and utilize Standard Operating Procedures for routine operations.

 

Saturday, February 21st, 2020

Topic: Fresh Foods: Farm2School

Class Time: 9:00 a.m.-1:00 p.m.

Class Fee: $48.00

4 CEUíS in Key Area 1 (Nutrition) (1000)

Fresh food and fresh ideas to take back to your school, family and friends. Make a Farm2School salad and dressing to take home in a mason jar. Hands on class with other school nutrition professionals.

 

Monday, February 23rd, 2020

Topic: Conflict

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 3 (Administration) (3410)

Conflict in the Workplace! Learn new techniques to make your school kitchen flow. Activities you can take home to share with coworkers.

 

Thursday, February 25th, 2020

Topic: Meal Appeal/Customer Service

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 4 (Communication/Marketing) (4210)

Learn to make food options for students at all levels of education more enticing. Along with new techniques on customer striving to keep your students satisfied with your style of communication and appeal to healthy food options! Fun treats to snack on and handouts galore!

 

Saturday, February 29th, 2020

Topic: Culinary Techniques

Class Time: 9:00 a.m.-1:00 p.m.

Class Fee: $48.00

4 CEUíS in Key Area 2 (Operations) (2000)

Take a class journey around the world and learn new culinary techniques from different parts of the country. This class will focus on making a recipe from the DVD culinary techniques. All food supplies covered in the training fee. Hands on with other FSA from the metro.

 

Monday, March 2nd, 2020

Topic: Food Safety

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 2 (Operations) 2000

Ever got sick from something you ate? An estimated 1 in 6 people contract a food borne illness each year. Fight BAC kits to take back to your school along with Safety First DVD.

 

Wednesday, March 4th, 2020

Topic: Understand the Professional Standards/How to Get You

SNA Certification.

Class Time: 3:30 p.m.-6:30 p.m.

3 CEUíS in Key Area 3 (Administration) (3420)

Class Fee: $37.00

The Professional standards learning objectives list training topics in the four key areas of nutrition, operations, administration, communications and marketing. Learn the requirements needed for the position you hold in your school district along with the SNA new criteria for all levels of certification.

 

 

Thursday, March 5th, 2020

Topic: Food Safety Basics

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $55.00

4 CEUíS in Key Area 2 (Operations) (2100)

QUAILFIES FOR YOUR RENEWAL OF THE FOOD MANAGERíS LICENSE WITH THE MINNESOTA DEPARTMENT OF HEALTH.

This course will cover a wide range of food safety topics and tips. CEUíS can be used towards renewing and/or changing levels Participant workbook included in the fee.

 

Saturday, March 7th, 2020

Topic: Second Chance Breakfast: A Smart Way to Start

Your Day! / Amazing Eggs

Class Time: 9:00 a.m. Ė 1:00 p.m.

Class Fee: $48.00

4 CEUíS in Key Area 1 (Nutrition) (1000)

Breakfast is Golden! This training will give you options as a FSA to take the time with simple breakfast recipes for yourself and students. Hands on segment making a breakfast burrito. Drawings on the hour for kitchen essentials.

 

Monday, March 9th, 2020

Topic: Tools for Hiring Successful Food Service Assistants

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 3 (Administration) (3000)

Valerie will give you the tools on new techniques for hiring new employees. Activities to keep you engaged.

 

Wednesday, March 11th, 2020

Topic: Portions

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 2 (Operations) (2000)

Learn more about portion! Size matters and how to eat the right amount for you. Many Americans have grown accustomed to oversized portions. Handouts by the FDA and Team Nutrition.

 

Saturday, March 14th, 2020

Topic: Serving It Safe/Food Safety in Schools

Class Time: 7:30 a.m.-11:30 a.m. (Half Day $49.00)

Class Time: 7:30 a.m.-3:30 p.m. (Full Day $100.00)

4 Hours can be used towards renewal of MN Dept. of Health Managers License, recertification and renewal of certification.

8 CORE REQUIREMENTS FOR LEVEL ONE CERTIFICATION (2100)

 

 

Monday, March 16th, 2020

Topic: Added Sugars: The Bitter Truth

Class Time: 3:30 p.m.-5:30 p.m.

Class Fee: $27.00

2 CEUíS in Key Area 1 (Nutrition) (1000)

First Step? Learn how added sugar converts into fat molecules, and the dangers of having too much sugar in your blood stream. The skinny of solid fats, Pass on the Salt and Eat Smart.

 

Wednesday, March 18th, 2020

Topic: Cooking Fundamentals: Success in the Kitchen!

Class Time: 3:30 p.m.-6:30 p.m.

3 CEUíS in Key Area 2 (Operations) (2000)

Class Fee: $37.00

Take a DVD journey with Chef Dave and learn the basic cooking techniques necessary for success in the kitchen, including baking, blanching, boiling, roasting, sautéing, simmering, stir-frying and more!

 

Saturday, March 21st, 2020

Topic: What the Health: Nutrition 101

Class Time: 9:00 a.m.-12:00 p.m.

Class Fee: $37.00

3 CEUíS in Key Area 1 (Nutrition) (1100)

What the Health is a surprising, and at times hilarious investigative documentary that will be an eye-opener for everyone concerned about our nationís health and how big businesses influence it.

 

Tuesday, March 24th, 2020

Topic: Nutrition Controversies

Class Time: 3:30 p.m.-6:30 p.m.

Class Fee: $37.00

3 CEUíS in Key Area 1 (Nutrition) (1000)

ďEat this, but donít eat that!Ē The message about food and nutrition we hear can be confusing and are not always easy to discern the facts from fiction. Food Safety, Food allergies, MSG just to name a few topics offered in this presentation.

 

Thursday, March 26th, 2020

Topic: Nutrition 101: Vegetarian/Legumes

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 1 (Nutrition) (1000)

Vegetarianism is more than just not eating meat-itís about smart eating. The key to eat a varied, balanced diet of fruits, vegetables and whole grains. Make a tasty vegan dish and handouts from the VRG, Bean Institute and Northarvest Bean.

 

Saturday, March 28th, 2020

Topic: Nutrition 101: A Taste of Food and Fitness

Class Time: 7:30 a.m.-3:30 p.m. (Full Day)

Class Fee: $102.00(Full Day)

Class Time: 7:30 a.m.-11:30 a.m. (Half Day $51.00)

8 CEUíS CORE REQUIREMENT FOR LEVEL ONE CERTIFICATION. Credits can be used towards changing levels or renewal. (1000)

This course is an overall of the basics of different types of nutrition. Participant workbook included in the cost of this course. Beverages and snacks provided by Valerie.

 

Thursday, April 9th, 2020

Topic: Orientation to School Nutrition

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $50.00

4 CEUíS in Key Area 3 and 4 (Administration/Communications)

(3400 and 4000)

Includes a 50 page Participant work book to take home! Topics of interest: marketing and customer service skills, food safety, and procurement.

 

Saturday, April 11th, 2020

Topic: Fight Bac! Food Defense and Food Safety

Class Time: 9:00 a.m.-1:00 p.m.

Class Fee: $50.00

4 CEUíS in Key Area 2 (Operations) (2100)

Ever get sick from something you ate? This 4 hour session will cover all the up to date information food borne illnesses, norovirus and much more! Take home your own ďFight BacĒ packet and your own ďFood Defense DVDĒ provided by the FDA.

 

Tuesday, April 14th, 2020

Topic: School Nutrition Market Trends

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 4 (Communications/Marketing) (4120)

Lean what some of the new program promotions are that you could use at your school. New trends along with meeting other FSA from the Metro. Advertising ideas and customer service skills.

 

Wednesday, April 15th, 2020

Topic: Sodium Solutions

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 1 (Nutrition) (1100)

Discuss the facts about sodium, types of sodium, production of sodium and our bodies. Samples to take home plus handouts from the FDA.

 

Saturday, April 18th, 2020

 Topic: Serving it Safe (Food Safety in Schools)

Class Time: 7:30 a.m.-11:30 a.m. (Half Day $49.00)

Class Time: 7:30 a.m.-3:30 p.m. (Full Day $100.00)(2100)

CORE REQUIREMENT FOR LEVEL ONE CERTIFICATION

4 AND 8 HOURS can be used for SNA, USDA, changing levels, renewal and/or the MN Department for Health Food Managerís License.

Participant handbook along with certificate are included in this training. Light breakfast and beverages provided by Valerie.

 

Tuesday, April 21st, 2020

Topic: Focus on the Customer

Class Time: 3:30 p.m. - 7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 4 (Communications/Marketing) (4000)

Combine communication and customer service along with listening to our customers, anticipating their needs, and learn to prevent mistakes.

 

Wednesday, April 22nd, 2020

Topic: Growing Your Professional Skills

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 3 (Administration) (3400)

This training will teach you on how to enhance your professional skills in your school environment.

 

Thursday, April 23rd, 2020

Topic: Communication Skills

Class Time: 3:30 p.m.-6:30 p.m.

Class Fee: $37.00

3 CEUíS in Key Area 4 (Communication/Marketing) (4000)

Employees will be able to develop plans that encourage involvement with schools and community members empower school nutrition leaders and address excellent customer service.

 

Saturday, April 25th, 2020

Topic: Fruits and Vegetables Galore! Garnishing

Class Fee: $49.00

Class Time: 9:00 a.m.-1:00 p.m.

4 CEUíS in Key Area 1 (Nutrition) (1200)

View with other FSA an interactive DVD and power point then learn hands on garnishing techniques to make your school foods more appealing. Bring your own knife to this training, all supplies included in this course fee.

 

Tuesday, April 28th, 2020

Topic: Conflict in the Workplace!

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 3 (Administration) (3410)

Conflict in the workplace? Learn new techniques to make your school kitchen flow. Activities to keep you engaged in learning.

 

Wednesday, April 29th, 2020

Topic: Whole Grains

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 1 (Nutrition) (1100)

Learn the Whole Grains A to Z list provided by the Whole Grains Council. Enjoy watching a DVD presentation while sampling a whole grains salad provided by Valerie. Samples and brochures to take home. Drawings for gift bags sponsored by Whole Foods.

 

Saturday, May 2nd, 2020

Topic: Food Safety Basics

Class Time: 9:00 a.m.-1:00 p.m.

Class Fee: $56.00

4 CEUíS in Key Area 2 (Operations) (2100)

QUALIFIES FOR YOUR RENEWAL OF THE MINNESOTA DEPARTMENT OF HEALTH MANAGERíS FOOD LICENSE. CREDITS CAN BE USED FOR CHANGING LEVELS AND RENEWAL OF CERTIFICATION.

Learn the newest techniques of food safety with other FSA from the Metro. Food borne illness, process approach includes booklet and all materials to complete this training. Activities on time, temperature, cooking and cooling.

 

Tuesday, May 5th, 2020

Topic: Carbohydrates

Class Time: 3:30 p.m.-5:30 p.m.

Class Fee: $27.00

2 CEUíS in Key Area 1 (Nutrition) (1300)

Many dieters claiming a quick and substantial weight loss while professionalsí state cutting out carbs in unhealthy and doesnít support long term weight loss.

 

Wednesday, May 6th, 2020

Topic: Food Issues

Class Time: 3:30 p.m.-5:30 p.m.

Class Fee: $27.00

2 CEUíS in Key Area 1 (Nutrition) (1210)

This training will address many feeding issues that families with young children may be facing while offering practical solutions to make meals a pleasant experience. FSA will be able to utilize resources to prepare and integrated age/grade appropriate nutrition with school nutrition programs. Handouts by Team Nutrition.

 

Thursday, May 7th, 2020

Topic: Orientation to School Nutrition Management

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00 without take home workbook

Class Fee: $55.00 with workbook

Please make a note with registration for workbook!

4 CEUíS in Key Area 3

Topics of Interest in this course are Procurement, Human Resources, Marketing and Workplace Safety.

 

Saturday, May 9th, 2020

Topic: Spice it Up! Herbs and Spices

Class Time: 9:00 a.m.-1:00 p.m.

Class Fee: $48.00

4 CEUíS in Key Area 1 (Nutrition) (1300)

Travel through our history of how and when spices became known. Learn which herbs and spices blend with meals that you can make at home and school. Mix and Match Spices to create and brand your own blend.

 

Monday, May 11th, 2020

Topic: Marketing Your School Nutrition Program

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 4 (Communications/Marketing)(4000)

Marketing your school meals can be exciting to encourage students to try new options. Presentation is 9 10ths of the rule. Encourage students to taste new menu options through presentation and menu options.

 

Wednesday, May 13th, 2020

Topic: Fresh Foods: Farm to Table

Class Time: 3:30 p.m. - 7:30 p.m.

Class Fee: $49.00 (Includes Certificate and A Farm to Table Recipe Book with over a 100 Farm2School menu ideas)

4 CEUíS in Key Area 1 (Nutrition) (1000)

Fresh foods and fresh ideas to take back to your school, family and friends.Enjoy a ďPumpkin Spice LatteĒ.

 

Thursday, May 14th, 2020

Topic: Food Defense: FBI/Food Safety

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 2 (Operations) (2630)

Discover the steps to keeping your school kitchen safe from food borne illness. Learn what you need to know for a clean and safe food storage and preparation. Food Safety is in your ďHandsĒ. Fight bac packets and a DVD to take home and share with co-workers!

 

Saturday, May 16th, 2020

Topic: Nutrition 101: A Taste of Food and Fitness

Class Time: 7:30 a.m.-3:30 p.m.

Class Fee: $102.00

8 Hours in Key Area 1 (Nutrition) (1000)

CORE REQUIREMENT FOR LEVEL ONE CERTIFICATION. CEUís can be used towards changing levels and renewal of certification levels.

Nutrition is the substance in food that is essential for growth and maintenance of life. Participant work book included in the cost of this course. Light breakfast and beverages provided by Valerie. Nutrition handouts and a drawing for a cook book.

 

Tuesday, May 19th, and Wednesday, May 20th, 2020

Topic: Serving it Safe (Food Safety in Schools)

Class Time both nights: 3:30 p.m.-7:30 p.m.

Class Fee: $100.00

8 Hours in Key Area 2 (Operations) (2100)

CORE REQUIREMENT FOR LEVEL ONE CERTIFICATION

CREDITS CAN BE USED TOWARDS CHANGING LEVELS OR RENEWAL OF CERTIFICATION AND THE MN DEPARTMENT OF HEALTH

Food safety programs are designed for all food service levels with current source of information for maintaining a safe and sanitary food service operation. Snack and beverages provided in this training.

 

Thursday, May 21st, 2020

Topic: Norovirus: Everyone Play a P.A.R.T.

Class Time: 3:30 p.m.-6:30 p.m.

Class Fee: $37.00

3 CEUíS in Key Area 2 (Operations) (2000)

This 3 hour training will cover and explain the norovirus in itís entirely. Take home literature on food safety from the FDA.

 

Saturday, May 23rd, 2020

Topic: Just Because: School Breakfast/Amazing Eggs

Class Time: 9:00 a.m.-1:00 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 1 (Nutrition) (1000)

Discover the uses of various sizes and grades of eggs, what the eggshell color means, egg nutrients, how to store eggs, cooking temperatures and more. School breakfast a smart way to start the day. Take home a dozen eggs to create an egg dish. Class sponsored  by the Egg council and a local grocery store!  Create your own coffee drinks.

 

Wednesday, May 27th, 2020

Topic: Valuing Differences in the Workplace!

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 3 (Administration) (3400)

Culture and Diversity in the workplace. Take a DVD journey through the history of American cuisine. Coffee drinks provided.

 

Thursday, May 28th, 2020

Topic: Food Assistant You Are Important

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 4 (Communications/Marketing) (4000)

4 steps that will teach you just how important you are to your school. Valerie will help you explore avenues on being a number one FSA. Drawings for Bath and Body works. Beverages and light snacks!

 

Saturday, May 30th, 2020

Topic: Nutrition: Vegetarian/Legumes/No Time to Train

Class Time: 9:00 a.m.-1:00 p.m.

Class Fee: $47.00

Northern Harvest bean samples. Vegetarian awareness plus receipes from VRG. DVD presentation and PowerPoint presentation. Make a Vegan dish! Cook books for all FSA that attend this training.

 

Tuesday, June 2nd, 2020

Topic: Kitchen Math: Measuring

Class Time: 3:30 p.m.-6:30 p.m.

Class Fee: $37.00

3 CEUíS in Key Area 2 (Operations) (2000)

Success or failure in the kitchen depends on three elements interacting with each other: ingredients, time and temperature. Measuring these three elements accurately helps ensure the end result is delicious food. Units of measurements, common abbreviations and conversion plus cost. Take home a bag of kitchen essentials.

 

Wednesday, June 3rd, 2020

Topic: Mock Health Inspections

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $56.00

4 CEUíS in Key Area 2 (Operations) (2100)

QUAILIFIES FOR YOUR RENEWAL OF THE FOOD SAFETY MANAGERS LICENSE WITH THE DEPARTMENT OF HEALTH.

This course will cover a wide range and variety.

 

 

Thursday, June 4th, 2020

Topic: Fueling the School Aged Athlete

Class Time: 3:30 p.m.-7:30 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 1 (Nutrition) (1000)

Be aware of what school athleteís need to perform in sports and academics. You as FSA can play an important role in fueling students of all ages. Think be for you drink activities. Take home a Eat Healthy book by the FDA.

 

Saturday, June 6th, 2020

Topic: Energy Balance/54321+8/MyPlate

Class Time: 9:00 a.m.-1:00 p.m.

Class Fee: $47.00

4 CEUíS in Key Area 1 (Nutrition) (1310)

The best food choices using MyPlate as a guide. Short term and long-term benefits of physical activity, tips to be more active.



Contact Valerie at (952) 913-2529 if you would like individualized class, group or you require a specialized class that is not listed on this calendar of training events!

 







 










 



 
 



 






















 
  























 



















 



  






















  


















 


































 
















Contact Valerie at (952)913-2529 if you like individualized class, groups or you need a specialized class that is not listed on this fall calendar of training events!

































  







 











 






















Snacks and a beverage included in the cost of each class unless otherwise noted.







 











 
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