Presentation on theme: "D irector. I nformation. S hare. H ub. April Data Reporting Level One Course Certification Katie Embree-Cleveland, April 2014 Kentucky Department of Education."— Presentation transcript:
D irector. I nformation. S hare. H ub. April Data Reporting Level One Course Certification Katie Embree-Cleveland, April 2014 Kentucky Department of Education Division of School and Community Nutrition
This month we will take a look at: 1. How to report your April Data in CNIPS; 2. An overview of the updated Level One Certification Course.
April Reporting April reporting is required for all districts. April reporting is required by FNS to establish eligibility for participation in the Community Eligibility Provision. Data must be collected on or before (if in the case of spring break) April 1. All data must be reflective of your district as of April 1. Reporting must be completed within CNIPS by April 15 th.
April Reporting Check ListCNIPS
April Reporting SCN Resources 1. See for correspondence from Sue Bartenfield on March 11 on April Reporting. See CNIPS quick reference guide: School Nutrition Program April DC Data
Train the Trainer Dates SCN Training will be held on the following dates for district trainers from 12:30 to 4:00: April 21, April 28, May 5, and May 12. This training session is limited to one person per district. If the trainer is someone other than the FSD, the name of training candidate to myself or Valerie Crouch for registration.
Why is Level One Certification Required? Level One Course Certification is required by 702 KAR 6:045. 702 KAR 6:045 requires: all new food service personnel to complete the course within the first 40 days of employment; after initial course completion, food service personnel are required to earn recertification hours annually.
What is the purpose of Level One Certification? This course is designed to teach fundamental skills to new employees that will: Enable employees to perform their job duties satisfactorily, efficiently and effectively; Create employee confidence in their work output; Educate employees on the rules and regulations of School Meal Programs.
A Quick Overview of the Course Process
Documentation and Procedures: Course Trainer The Course Trainer - Each district will have a certified trainer that will provide the Level One Course for new staff. - At least one of the following requirements must be met for an individual to qualify to take the Train the Trainer Course: - Be a district level classified school food service director; - Be a private sponsor administrator; - Be a certified teacher; - Have a minimum of four year post-secondary training skills essential to food management operations; - Have written permission/authorization from school food service director, private sponsor administrator or local school board. - The individual must complete the Train the Trainer Course as provided by SCN. - Upon completion of the course, the District will submit the SFA Level 1 Certification Certified Trainer Submission Form to SCN. - This form will be kept on file at SCN. It is the district’s responsibility to update this form for new trainers.
Documentation and Procedures: New Staff New Staff - New staff must complete the Level One course within their first 40 days of hire. - New staff must pass the Level One assessment with at least an 80%. - District must submit the SFS Level One Certification SCN Submission Form by October 1 st to SCN. - SCN will provide a certificate of completion to district.
Documentation and Procedures: Annual Recertification Annual Recertification Hours - Each year all staff are required to receive 4 additional hours of training. - These training hours will be referred to as Annual Recertification Hours. - The District will track these hours using the following form and keep on file in the district.
Documentation and Procedures: Substitutes Substitutes are required to complete the Level One Certification Course, but in a modified version. 1. Substitutes only need to complete Areas 2 and 3 of the course and assessment. 2. Substitutes only need to complete 2 hours of annual recertification. All documentation and record- keeping requirements are the same.
Course Materials: Manuals The course contains two manuals: Instructor Manual Includes teaching tips, course requirements, etc. Participant Manual Includes all activities, additional educational information on presentations
Course Materials: Assessment The assessment is multiple choice. The assessment grading key is also provided.
Course Materials: Website All Level One Certification Course materials will be located on the SCN website. This course is designed to be updated frequently due to the ever-changing environment of the USDA’s School Meal Programs.
Content Areas and Suggested Activities There are Five Areas in the Level One Certification Course. Area One: School Food Service Rules and Regulations Area Two: Sanitation, Safety and First Aid, Equipment Use and Care Area Three: Food Preparation and Merchandising Area Four: Efficient Use of Resources Area Five: Nutrition Education
Questions? Please feel free to contact me if you have any questions. Thank you!