Pre-Conference | Sunday | Monday | Tuesday | Wednesday
New this year: Take your career to the next level by becoming Level 1 certified at ANC 2010! SNA is offering Nutrition 101 and Food Safety & Sanitation to give attendees a cost-effective and convenient way to meet the Level 1 requirements. Learn more about the SNA Certification Program
Friday, July 9, 1:00 pm–6:00 pm
Saturday, July 10, 7:00 am–12:00 pm
Speakers: Laura Thomas, Nutrition Educator Consultant, Laura Thomas Nutrition Communications; Cynthia Winbush, Consultant
This 2-day course will cover eight key lessons involving nutrition for children and adults alike. Lessons will include why nutrition is important, the tools for guiding food choices, the "energy" nutrients, vital vitamins and mighty minerals, simple sugars in simple terms and making sensible diet decisions.
Cost: $140 or $100 (if taken with course below)
CEUs: 10; Key Area 2
Intended Audience: All
Saturday, July 10, 1:00 pm–6:00 pm
Sunday, July 11, 7:00 am–12:00 pm
Food Safety & Sanitation: Serving It Safe
Speakers: Jamie Stamey, Consultant, HealthyandSafeFood.com; Virginia Webb, Food and Nutrition Specialist
Today, more than ever, it is critical that all employees have a working knowledge of sanitation and food safety practices. This 2-day session will focus on improvements in procedures for sanitation and the prevention of foodborne illness. Participants will gain knowledge about time and temperature control, promoting good hygiene among staff and the basic requirements of a food safety program based on HACCP principles.
Cost: $140 or $100 (if taken with course above)
CEUs: 10; Key Area 1
Intended Audience: All
Saturday, July 10, 8:00 am–5:00 pm
Financial Management: A Course for School Foodservice Directors
Speakers: Gaye Lynn MacDonald, SNS, Consultant, MacDonald Consulting; Donna Wittrock, SNS, Consultant
This course, sponsored by National Food Service Management Institute (NFSMI), enables school nutrition directors to standardize procedures to support a sound financial program so that they can benchmark their operations against comparable districts. Directors are able to analyze financial data using financial statements; communicate with stakeholders in the school nutrition program; identify revenue and expenditures by category; and review key financial statements and their application to support a sound financial operation. This course uses a variety of print and electronic media developed by NFSMI to provide training.
CEUs: 8; Key Area 3
Intended Audience: D, MC, S
Foundations for Training Excellence
Speakers: Dayle Hayes, Consultant, Montana Team Nutrition; Marilyn Hurt, SNS, Consultant, Marilyn Hurt Consulting
This course, developed and sponsored by NFSMI, is intended for those interested in becoming certified to teach core courses approved for the SNA Certification Program. Learn various training techniques and develop the necessary skills to actively facilitate adult learning. Participants will leave with an understanding of how to deal with different learning styles, engage the learner in a wide range of activities without relying on PowerPoint and establish a positive learning environment with confidence.
CEUs: 8; Key Area 3
Intended Audience: E, D, S
The Big D: Dallas ISD Operations
Speakers: Dora Rivas, RD, SNS, Executive Director; David Brown, Director of Business & Logistics; Cathy Lanpheare, Director of Technology; Deborah Owens, Director of Training/Quality Assurance; Christina Smith, Manager of Nutrition Services; Bradford Trudeau, Director of Procurement/Equipment/ Production; Crystal Woods, Director of Operations
A key to financial success is having the organizational structure and management systems in place to assure a quality program that provides proper nutrition and nutrition education to its students while remaining financially solvent. Leaders of the Dallas (Texas) Independent School District’s Food & Child Nutrition Services Department will describe how each of their areas function together to maintain a positive bottom line. They also will highlight how technology has been used to support all areas of the operation, from the central office to cafeteria kitchens. Participants will take away an understanding of how SNA’s Keys to Excellence self-assessment tool, strategic planning, key performance indicators and goal setting can be used to achieve financial success. (Transportation will be provided to Dallas ISD’s central foodservice operations center.)
CEUs: 8; Key Area 1
Intended Audience: D, MC
NOTE: SNA reserves the right to cancel any pre-conference session due to low registration. In the event of cancellation, the Association will contact registrants. SNA advises pre-conference registrants to not make transportation plans before June 4, 2010.