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1 TAKING OWNERSHIP OF MY CAREER DEVELOPMENT Revised: 04/23/12 Zenia Ventura Created by: Zenia Ventura, SNS 2012-13 Professional Development Chair.

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Presentation on theme: "1 TAKING OWNERSHIP OF MY CAREER DEVELOPMENT Revised: 04/23/12 Zenia Ventura Created by: Zenia Ventura, SNS 2012-13 Professional Development Chair."— Presentation transcript:

1 1 TAKING OWNERSHIP OF MY CAREER DEVELOPMENT Revised: 04/23/12 Zenia Ventura Created by: Zenia Ventura, SNS Professional Development Chair

2 ME MANAGING ONGOINGLEARNING 2

3 3 Why Become Certified?

4 4 Certification Levels Level 1 Level 2 Level 3 Trainer Credentialing

5 Level 1Level 2Level 3 Minimum Education requirement HS Diploma or GED required HS diploma/ GED Some college Core Requirements 20 hours 10- Nutrition Ed 10 – Sanitation & Safety 20 hours 10- Nutrition Ed 10 – Sanitation & Safety 20 hours 10- Nutrition Ed 10 – Sanitation & Safety Key Area Requirements None 20Operations 20Admin. 15Nutrition 15--Com/Mark 35 Operations 35 Nutrition 45 Admin/Com/Mkg. 15 General Areas Total Hours or 9 college credits 5 CERTIFICATION REQUIREMENTS 130 Hours70 Hours

6 6 Conversion Chart for College Credits 1 college credit = 15 Key Area Hours 2 college credits = 30 Key Area Hours 3 college credits = 45 Key Area Hours Key Area Requirements Level 2

7 7 Key Area Approved Courses Organizations: Dietary Management Association

8 Certification is an ANNUAL program. Certification requires earning CEUs and you may be audited to prove you earned them. CEUs must be from approved courses and earned within your annual certification period. CEUs cannot be carried forward from one year to the next. Dues are paid with annual renewal fee. There is no grace period for renewal. Reinstatements can be done within 90 days of expiring. See page 3 of the Certification Program Changes. Changes & Grandfathering

9 9 CEU Documentation For Audits SNA will notify individuals who are selected for an audit of the CEUs they need to submit. Notification will be on your renewal form. Below is a list of the types of CEU documentation accepted by SNA : Certificates of Completion Copies of Rosters College/University Transcripts Program Agendas Program Books/Brochures Registration Confirmation Letters Badges Payment Receipts

10 10 SNA Credentialing Program - SNS Credentialing refers to a formalized process which includes a standardized examination designed to assess the competency of personnel against established standards. Personnel who meet all prerequisites and pass the examination are awarded the designation - School Nutrition Specialist (SNS). Credentialing is separate from Certification. Current test do not includes questions related to the New Meal Pattern Standards.

11 11 Must sit for the credentialing exam and pay $190. Must complete 45 CEUs within a 3 year renewal period. Annual renewal fee for members will be $50. CREDENTIALING REQUIREMENTS

12 12 Floridas Program for CERTIFICATION – FREE Courses Available for Members

13 13 Floridas 3-Year Plan for Certification Level 2 - Year 1 Easiest to certify at Level 1 – only takes 20 core hours - Recommend: Nutrition 10 Core Hours: Florida Home Study Course: Dietary Guidelines 2010 Sanitation & Safety 10 Core Hours: Florida Home Study Course: Sanitation & Safety Free Courses

14 14 To continue to Level 2 within 3 years, also complete in year 1: 10 Key Area Points in Area 1: Operations Free Course Total 30 points in year 1

15 15 30 additional hours of Key Area Requirements Key Area 1 – Operations: ServSafe ® Essentials (National Restaurant Association) Key Area 2 – Nutrition: Planning for Healthy Meals (test for course is USDA Menu Planner shown on next slide) Florida free home study course Key Area 4 – Communication/Marketing: Promoting Your Program Florida free Home study course Level 2 Certification – Year 2: Level 2 Certification – Year 2: Total 30 points in year 2

16 16 FNS 303: A Menu Planner for Healthy School Meals: Additional Materials Needed for Nutrition Home Study Course: Planning for Healthy Meals Additional Materials Needed for Nutrition Home Study Course: Planning for Healthy Meals gov/Resources/ menuplanner.html Link is also available on FSNAs web site:

17 17 30 additional hours of Key Area Requirements (current courses make it 35 points for this year) Key Area 2 – Nutrition: 10 points Healthy Edge, Building Healthy School Meals, 10 points (SNA course) Key Area 3 – Administration: 20 points P ersonnel Management,10 points (FSNA free course) Your FSNA Professional Development Committee is working on another FREE course for you to complete the additional 10 points in Administration Key Area 4 – Communications/Marketing: 5 points Customer Service, 5 points (FSNA free course) Level 2 Certification – Year 3 : Total 35 points in year 3

18 18

19 What kind of program is the SNA certification program? What the requirements are for Level 1? How can you make the Nutrition requirements? How can you make the Food Safety Requirements? When the HS Diploma or GED requirement will be implemented for Level 1? What additional requirements are for Level 2 than Level 1? What are CEUs? Do CEUs count before you become certified? Do CEUs need to be received within your certification period?


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