Pre-Conference Workshops

Kickstart your #ANC20 learning experience (and earn extra CEUs, too!) with full-, half day or 2-hour express pre-conference workshops.

2-hour Workshops 4-hour Workshops Full-day Workshops
Post-Con Workshop 

1. Nutrition
2. Operations
3. Administration
4. Communications & Marketing

Make the most of this year’s conference by creating a schedule of education sessions unique to your needs and interests by referring to the Target Audience Key:

E: Employee
M: Manager
D: District Director/Supervisor
MC: Major City Director/Supervisor
SC: School Chefs
SA: State Agency
C: College
I: Industry

Pre-registration is required for all pre-conference sessions. Sessions may be canceled if not full. If canceled, registrants will be offered alternate courses or receive a full refund by mail after the conference concludes. Please register by June 8. SNA advises pre-conference registrants to wait to make schedule-dependent transportation plans until May 1, 2020.  

Express Pre-Conference Workshops
(90-min. to 2-hour training)

Saturday, July 11, 1:00 pm–3:00 pm

Culinary Tour: Behind the Scenes at the Gaylord Opryland Kitchens SOLD OUT!
Join Executive Chef Matt Foreman for an exclusive behind-the-scenes tour of one of the largest resorts and convention centers in the country, the Gaylord Opryland! With over 600,000 square feet of meeting space and multiple creative spaces for meals and events, the banquet culinary team at this property fulfills in excess of 100 food orders per day on a routine basis for more than 3,000 guests. Gain an insider’s view of the hotel’s pastry kitchens and hot and garde manger kitchens. Chefs will discuss everything from procurement to production to event order management. Attendees will have the opportunity to taste chef-prepared food samples during the tour. Expect to stand or walk around for the duration of the class. Please wear comfortable, closed-toe shoes and have long hair tied back.
Cost: $99; CEUs: 2; Key Area: 2
Target Audience: All

Social-Emotional Wellness: Me First!
Speaker(s): Amanda Venezia, SNS
Taking care of yourself is important, but do you fully understand how important your personal emotional wellness is, too? In today’s world, where there is an emphasis on wellness policies, this session will define the multifaceted concept of social-emotional wellness, and talk about how it translates to the unique world of school foodservice. Learn the 12 factors that affect your wellness and how you can achieve better balance in your life. With more self-awareness, you can better assist staff and foster a more well-balanced workplace.
Cost: $99; CEUs: 2; Key Area: 3
Target Audience: All

Saturday, July 11, 3:30 pm–5:00 pm

Free Digital Tools to Bring Your Marketing to Life
Speaker(s): Christine Clarahan, MS, RD, SNS; Liz Roesel
Back by popular demand! This workshop is a crash course on six smartphone apps that will help you better market your program and engage customers. Inspired by GIFs, memes and videos created by school nutrition programs across the country, learn to easily create professional marketing content in minutes using these free or very low-cost tools: Texting Story, My Talking Pet, Boomerang, Canva, Screen Recording and Quik. Bring your smartphone and get ready to create. We will move fast and have a lot of fun!
Cost: $79; CEUs: 1.5; Key Area: 4
Target Audience: All

Pre-Conference Workshops
(4-hour training)

Saturday, July 11, 8:00 am–12:00 pm

Bite-Sized Science: Integrating a Safe Food Culture
Speaker(s): Paola Paez, PhD; Kevin Roberts, PhD; Kevin Sauer, PhD, RDN, LD, FAND
Food safety is a multifaceted reality for school nutrition programs. While programs and state agencies provide significant food safety training, most will agree that training alone does not equate to better on-the-job food safety and food allergy practices. In fact, food safety research supports that training does not always improve or change behavior. This session, adapted from the “Serving up Science: The Path to Safe Food in Schools” program, will provide in-depth knowledge of the psychology behind behavior change and offer directors, managers and supervisors a new way to look at behavior-based training for food safety and food allergies. Participants will engage with the instructors and their peers throughout the session to exchange ideas on strategies for improvement in these areas.
Cost: $199; CEUs: 4; Key Area: 2
Target Audience: M, D

Scale and Standardize Your Favorite Recipes
Speaker(s): USDA Representatives
Does your team or your students have a favorite recipe they want to try, but you’re not sure how to prepare it for hundreds of students? Need a little assistance with scaling and standardizing recipes? Menu planners, bring your favorite recipes and your mobile device and join us at the table! In this four-hour session, you will receive hands-on training on best practices and techniques for scaling a recipe, how to standardize recipes to ensure consistent results and implement Team Nutrition’s Food Buying Guide and its Recipe Analysis Workbook (RAW) to credit your recipes.
Cost: $199; CEUs 4; Key Area: 1
Target Audience: M, D, SC

Supervisory Skills Training for New Leaders
Speaker(s): Carol Gilbert, MEd, SNS
Specifically designed for managers and supervisors, this interactive workshop focuses on discovering the inner leader in you! With a focus on the six C’s of leadership, you’ll understand your communication style, address the impact of change and learn how to handle conflict. Start the year with a toolbox of new supervisory skills, to prepare you to lead effectively.
Cost: $199; CEUs 4; Key Area: 2
Target Audience: M

Saturday, July 11, 1:00 pm–5:00 pm

Conflict Resolution in the School Nutrition Workplace
Speaker(s): Nancy Rice, M.Ed., RD, LD, SNS
Conflict can be a part of any workplace, but dealing with conflict is likely your very least-favorite part of the job. In this session, you will learn the various aspects of conflict, study real-life kitchen conflict scenarios and discover the best way to manage and resolve these issues head-on.
Cost: $199; CEUs: 4; Key Area: 3
Target Audience: E, M

State Agency Workshop: The New Three-Step Process for Better Procurement Practices
Speaker(s): USDA Representatives
USDA Food and Nutrition Service (FNS) is revising the procurement review process and providing template tools state agencies may adopt or modify. If adopted, the now three-step process is intended to reduce burden, improve state agency oversight of federal procurement standards applicable to all school meals programs and enable state agencies to prioritize resources where procurement oversight is most needed. This session will explain the options available to state agencies and explain the three-step procurement process and tools.
Cost: $199; CEUs: 4; Key Area: 2
Target Audience: SA ONLY

Pre-Conference Workshops
(full-day training)

Saturday, July 11, 8:30 am-3:30 pm

A Nashville Spin on Menu Planning and Media Outreach
Speaker(s): Michelle Michaud; Spencer Taylor, MS, RDN, LDN; Chef Ryan Yarnell
Today’s students want creative and flavor-packed meals, while school nutrition departments want simple preparation techniques. Led by district chef Ryan Yarnell, you’ll learn both during this field trip to Metro Nashville Public School District. Yarnell will walk participants through how to offer fun school meals that can work across various equipment and kitchen types throughout a district. Attendees will also experience a hands-on activity that highlights Nashville’s signature “hot flavor,” and how to incorporate creative methods such as salad bars to drive participation.

After lunch, the discussion will focus on harnessing the power of local media and learning first-hand how to communicate on camera. This class will help you get ready BEFORE a crisis hits your kitchen. Michelle, Ryan and Spencer will coach you through real-world scenarios where you'll be asked to come up with a message and be prepared to deliver real time. Hold on to your hats, it's going to be a fun-filled, exiting afternoon of media messaging. Expect to walk and stand for the duration of the class. Please wear comfortable closed-toe shoes.
Cost: $229; CEUs: 6; Key Areas: 1, 2, 4
Target Audience: D, MC, SC

Saturday, July 11, 8:30 am-4:30 pm

School Nutrition Specialist (SNS) Credentialing Preparation Course
Speaker(s): Sandy Ford, SNS; Adrea Katzenmeier, RD, SNS
Back by popular demand and a must-do for those thinking about taking the School Nutrition Specialist (SNS) exam, the SNS Prep Course* is based on the SNS Exam Study Guide and covers key content areas. Taught by subject matter experts, it provides key resources and concepts to help you prepare. Course fee includes the SNS Study Guide and lunch. *Please note: The SNS Prep Course will not guarantee a passing score and does not include content from the actual exam.
Cost: $249; CEUs: 3; Key Area: 1
Target Audience: D, MC, SA, I

Post-Conference Workshop

Wednesday, July 15, 8:00 am-11:45 am

Help End Hunger in the Nashville Area
Now that the conference is over, you can give back to the host city. Experience a one-of-a-kind opportunity to visit Second Harvest Food Bank of Middle Tennessee, an organization dedicated to solving hunger issues. Their efforts provide relief to children, families and seniors through innovative programs including a mobile pantry, farm partnerships, produce truck, emergency food boxes and more. During this experience you’ll learn about these unique initiatives and pack food for donations to help the local community. Please note, food will not be served during this post-conference workshop. Expect to stand for the duration of the class. Please wear comfortable, closed-toe shoes and have long hair tied back.
Cost: $129; CEUs: 2.5; Key Area: 2
Target Audience: All

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2900 S. Quincy Street, Suite 700
Arlington, VA 22206  

Tel (703) 824-3000
Fax (703) 824-3015

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