Online Training

Academic Success: What do diet and physical activity have to do with it?

Understanding Nutrition | Promoting School Meals

Time: 15 min

Academic Success: What do diet and physical activity have to do with it?

Professional Standards: Nutrition 1320

Last updated 02/26/2026

Gain a better understanding of how nutrition and physical activity contribute to student grades, classroom behavior, and health outcomes. Course Type: Interactive Module

Promoting School Meals

Time: 15 min

Building Flavor Stations

Professional Standards: Operations 2130, Communications & Marketing 4120, Communications & Marketing 4160, Operations 2510

Last updated 11/07/2025

Learn about the differences between herbs and spices, benefits of including them in a flavor station for your students, and how to start a flavor station. Course Type: Interactive Module

Promoting School Meals

Time: 15 min

Customer Service

Professional Standards: Communications & Marketing 4130, Communications & Marketing 4140

Last updated 01/13/2026

An overview of essential customer service considerations and how to promote positive relationships between students and food service staff. Course Type: Recorded Webinar

Farm to Child Nutrition Programs: Bringing Local Food to Your Cafeteria

Program Management | Promoting School Meals | Farm to Child Nutrition

Time: 15 min

Farm to Child Nutrition Programs: Bringing Local Food to Your Cafeteria

Professional Standards: Nutrition 1130, Nutrition 1220, Nutrition 1230

Last updated 06/23/2026

Define the term "farm to child," understand the benefits of farm to child nutrition programs, identify sources of support, and learn how to begin procuring local foods. Course Type: Interactive Module

Garden to Cafeteria: Budgeting and Securing Resources

Program Management | Farm to Child Nutrition

Time: 15 min

Garden to Cafeteria: Budgeting and Securing Resources

Professional Standards: Communications & Marketing 4120, Communications & Marketing 4110, Administration 3230, Administration 3300, Administration 3500

Last updated 08/13/2026

Learn how to prepare a budget for a school food garden, plus options and best practices for securing resources and funding. Course Type: Interactive Module

Garden to Cafeteria: Design and Planning Logistics

Program Management | Promoting School Meals | Farm to Child Nutrition

Time: 15 min

Garden to Cafeteria: Design and Planning Logistics

Professional Standards: Communications & Marketing 4110, Administration 3200, Administration 3500

Last updated 06/23/2026

Dig into the details of planning a school cafeteria garden, including design and setup, growing conditions, supplies and equipment, and plans for harvest and usage of produce. Course Type: Interactive Module

Garden to Cafeteria: Food Safety from Harvest to Meal Service

Food Safety and Sanitation | Farm to Child Nutrition

Time: 15 min

Garden to Cafeteria: Food Safety from Harvest to Meal Service

Professional Standards: Operations 2520, Operations 2600, Administration 3200

Last updated 06/23/2026

Learn best practices for maintaining food safety of school garden produce to be used in the school nutrition program, during growing, harvesting, and ultimately handling in the kitchen. Course Type: Interactive Module

Garden to Cafeteria: Introduction to Edible School Gardens

Program Management | Promoting School Meals | School Wellness | Farm to Child Nutrition

Time: 15 min

Garden to Cafeteria: Introduction to Edible School Gardens

Professional Standards: Nutrition 1230, Administration 3200

Last updated 06/23/2026

Learn about school gardens and specifically those used to grow food that can be used in the school nutrition program. Course Type: Interactive Module

Garden to Cafeteria: Your Garden's Purpose and People

Program Management | School Wellness | Student Engagement | Farm to Child Nutrition

Time: 15 min

Garden to Cafeteria: Your Garden's Purpose and People

Professional Standards: Operations 2520, Operations 2600, Administration 3200

Last updated 06/23/2026

This course will cover three foundational elements of a school garden program: Defining the program's purpose and goals; identifying who will be involved and establishing a committee; and gaining support and buy-in from key stakeholders. Course Type: Interactive Module

Meal Planning and Quantity Food Production

Time: 15 min

Quality When Working with Quantity

Professional Standards: Operations 2130, Operations 2140, Operations 2230, Operations 2510, Operations 2520

Last updated 01/13/2026

Learn best practices for serving high-quality school meals, including ways to improve taste, texture, and appearance. Course Type: Recorded Webinar

Food Safety and Sanitation | Program Management

Time: 15 min

Reducing School Food Waste

Professional Standards: Administration 3230, Administration 3250

Last updated 01/13/2026

Learn strategies to decrease food waste in the school nutrition program. Course Type: Recorded Webinar

Reducing School Food Waste (Part 1): Ways to Increase Food Consumption and Cut Waste During Meal Service

Meal Planning and Quantity Food Production | Program Management

Time: 15 min

Reducing School Food Waste (Part 1): Ways to Increase Food Consumption and Cut Waste During Meal Service

Professional Standards: Communications & Marketing 4160, Administration 3250

Last updated 04/15/2026

Learn how much food is wasted in the U.S. and through school meal programs, benefits of reducing school food waste, and learn ways to increase consumption of healthy foods and decrease waste during meal service. Course Type: Interactive Module

Reducing Sodium in School Meals (Part 1): Introduction and Background

Understanding Nutrition | Meal Planning and Quantity Food Production

Time: 15 min

Reducing Sodium in School Meals (Part 1): Introduction and Background

Professional Standards: Nutrition 1110, Nutrition 1310, Nutrition 1320

Last updated 11/02/2025

Why are sodium limits included as part of USDA school meal programs? Learn more about sodium and different types of salt, why they are used in food, and the health implications of getting too much sodium. Course Type: Interactive Module

Reducing Sodium in School Meals (Part 2): Meal Planning, Cooking Methods, and More

Understanding Nutrition | Meal Planning and Quantity Food Production

Time: 15 min

Reducing Sodium in School Meals (Part 2): Meal Planning, Cooking Methods, and More

Professional Standards: Nutrition 1110, Nutrition 1310, Nutrition 1320

Last updated 11/02/2025

In part 2 of our reducing sodium series, you'll see what foods are high in sodium, learn simple meal planning strategies to balance sodium, and discover ways to bump up flavor without salt! Course Type: Interactive Module

Reducing Sodium in School Meals (Part 3): All About Herbs and Spices

Meal Planning and Quantity Food Production

Time: 15 min

Reducing Sodium in School Meals (Part 3): All About Herbs and Spices

Professional Standards: Operations 2130, Operations 2510

Last updated 11/02/2025

In part 3 of our reducing sodium series, you'll get a primer on herbs and spices, including differences between fresh and dried, what different seasonings are commonly used for, proper storage, and more. Course Type: Interactive Module

Reducing Sodium in School Meals (Part 4): Scaling Up Herbs and Spices in Quantity Food Production

Meal Planning and Quantity Food Production

Time: 15 min

Reducing Sodium in School Meals (Part 4): Scaling Up Herbs and Spices in Quantity Food Production

Professional Standards: Operations 2100

Last updated 11/25/2025

Learn best practices for scaling up herbs and spices in recipes (50 to 100 servings, 100 to 200 servings, etc.) and convert measurements calculated in decimals to cups and tablespoons. Course Type: Interactive Module

Rethink the Sweet (Part 1): All About Added Sugars

Understanding Nutrition

Time: 15 min

Rethink the Sweet (Part 1): All About Added Sugars

Professional Standards: Nutrition 1300

Last updated 11/02/2025

Learn about natural vs. added sugars, sources of added sugars, and why added sugars should be limited. Course Type: Interactive Module

Rethink the Sweet (Part 2): Limits and Labels

Understanding Nutrition

Time: 15 min

Rethink the Sweet (Part 2): Limits and Labels

Professional Standards: Nutrition 1300

Last updated 11/02/2025

Learn about added sugar limits from the USDA Dietary Guidelines, how to identify added sugars on the ingredient list, and use the Nutrition Facts label to find options that are lower in added sugars. Course Type: Interactive Module

Rethink the Sweet (Part 3): Strategies for School Wellness

Program Management | Promoting School Meals | School Wellness | Student Engagement

Time: 15 min

Rethink the Sweet (Part 3): Strategies for School Wellness

Professional Standards: Nutrition 1220, Administration 3230, Communications & Marketing 4100

Last updated 11/02/2025

Learn strategies to promote and advocate for lower sugar options in the cafeteria and throughout school. Course Type: Interactive Module

Rethink the Sweet (Part 4): Choosing and Using Lower Sugar Products

Meal Planning and Quantity Food Production | Program Management

Time: 15 min

Rethink the Sweet (Part 4): Choosing and Using Lower Sugar Products

Professional Standards: Nutrition 1100

Last updated 11/03/2025

Review product-based added sugar limits for breakfast cereals, milk, and yogurt and learn how to identify options that meet the guidelines. Plus, get tips to maximize acceptability of different forms of fruits, and learn ways to include higher-sugar condiments in the menu. Course Type: Interactive Module

Rethink the Sweet (Part 5): Reducing Added Sugars in School Meals

Meal Planning and Quantity Food Production | Program Management

Time: 15 min

Rethink the Sweet (Part 5): Reducing Added Sugars in School Meals

Professional Standards: Nutrition 1100, Operations 2100

Last updated 11/03/2025

Learn how to do the calculations necessary to ensure that menus meet weekly added sugar limits, compare nutrition for pre-made and house-made options, and adjust a recipe to be lower in added sugars. Course Type: Interactive Module

Share Tables (Part 1): Introduction and Overview

Food Safety and Sanitation | Program Management

Time: 15 min

Share Tables (Part 1): Introduction and Overview

Professional Standards: Administration 3230, Administration 3250, Operations 2600

Last updated 11/02/2025

An introduction to share table operations, including what foods and beverages are acceptable, what can be done with share table items, and how different types of share tables work. Course Type: Interactive Module

Share Tables (Part 2): Keeping Foods Safe to Eat

Food Safety and Sanitation | Program Management

Time: 15 min

Share Tables (Part 2): Keeping Foods Safe to Eat

Professional Standards: Communications & Marketing 4150, Operations 2230, Operations 2600

Last updated 11/02/2025

Learn essential food safety considerations and strategies for food safety management at share tables, covering norovirus, TCS items, and reducing risks for students with food allergies and intolerances. Course Type: Interactive Module

Share Tables (Part 3): Planning and Logistics

Program Management

Time: 15 min

Share Tables (Part 3): Planning and Logistics

Professional Standards: Administration 3230, Administration 3250, Operations 2600

Last updated 11/02/2025

Learn about different share table options and considerations for daily share table operations. Course Type: Interactive Module

Share Tables (Part 4): Communication Strategies

Program Management

Time: 15 min

Share Tables (Part 4): Communication Strategies

Professional Standards: Administration 3230, Administration 3250, Communications & Marketing 4100

Last updated 11/03/2025

Learn best practices for making the share table a success, focusing on communication strategies for staff, caregivers, and students. Course Type: Interactive Module

Share Tables (Part 5): Evaluating Potential and Actual Impact

Program Management | Promoting School Meals

Time: 15 min

Share Tables (Part 5): Evaluating Potential and Actual Impact

Professional Standards: Communications & Marketing 4100, Administration 3200, Administration 3300, Administration 3400, Administration 3500

Last updated 11/02/2025

Learn how to document the need for a share table with potential food waste savings and measure impact after starting one. Course Type: Interactive Module

Share Tables (Part 6): Applying Evaluation Results and Sharing Successes

Meal Planning and Quantity Food Production | Program Management | Promoting School Meals | Student Engagement

Time: 15 min

Share Tables (Part 6): Applying Evaluation Results and Sharing Successes

Professional Standards: Communications & Marketing 4100, Administration 3200, Administration 3400

Last updated 11/17/2025

Learn how to apply share table evaluation results to inform operations and menu planning, as well as best practices for updating the community about your share table/food waste successes. Course Type: Interactive Module

Smart Snacks (Part 1): Introduction and Background

Understanding Nutrition | Program Management

Time: 15 min

Smart Snacks (Part 1): Introduction and Background

Professional Standards: Nutrition 1300, Administration 3230, Administration 3260

Last updated 11/05/2025

Learn about why Smart Snacks standards are a part of Child Nutrition Programs, what types of foods and beverages are included, where and when Smart Snacks standards apply, and rules for food and beverage fundraising. Course Type: Interactive Module

Smart Snacks (Part 2): General Standards

Understanding Nutrition | Program Management

Time: 15 min

Smart Snacks (Part 2): General Standards

Professional Standards: Nutrition 1300, Administration 3230, Administration 3260

Last updated 11/02/2025

Review the Smart Snacks general standards and practice identifying whether food items meet at least one of these standards. Course Type: Interactive Module

Smart Snacks (Part 3): Nutrient Standards for Snacks and Entrees

Understanding Nutrition | Program Management

Time: 15 min

Smart Snacks (Part 3): Nutrient Standards for Snacks and Entrees

Professional Standards: Nutrition 1300, Administration 3230, Administration 3260

Last updated 11/02/2025

Classify food items as snacks or entrees and become familiar with the nutrient standards for each category. Course Type: Interactive Module

Smart Snacks (Part 4): Nutrient Exemptions

Understanding Nutrition | Program Management

Time: 15 min

Smart Snacks (Part 4): Nutrient Exemptions

Professional Standards: Nutrition 1300, Administration 3230, Administration 3260

Last updated 11/02/2025

Understand why nutrient exemptions are included in Smart Snacks, name examples of foods that are exempt from certain nutrient standards, and identify snacks that qualify as paired exemptions. Course Type: Interactive Module

Smart Snacks (Part 5): Beverage Standards

Understanding Nutrition | Program Management

Time: 15 min

Smart Snacks (Part 5): Beverage Standards

Professional Standards: Nutrition 1300, Administration 3230, Administration 3260

Last updated 11/05/2025

Learn the standards for different types of beverages, including calorie and portion limits for elementary, middle, and high school. Course Type: Interactive Module

Smart Snacks (Part 6): Blended Drinks and Smoothies

Understanding Nutrition | Program Management

Time: 15 min

Smart Snacks (Part 6): Blended Drinks and Smoothies

Professional Standards: Nutrition 1300, Administration 3230, Administration 3260

Last updated 11/02/2025

Learn how to classify blended drinks and smoothies as foods or beverages, plus which sets of nutrient standards to use when evaluating whether they may be offered under Smart Snacks. Course Type: Interactive Module

Smart Snacks (Part 7): Getting Started with Item Evaluation

Understanding Nutrition | Program Management

Time: 15 min

Smart Snacks (Part 7): Getting Started with Item Evaluation

Professional Standards: Nutrition 1300, Administration 3230, Administration 3260

Last updated 11/02/2025

Put your knowledge to the test! Learn to use an online calculator and practice evaluating whether house-made items meet the general Smart Snacks standards. Course Type: Interactive Module

Smart Snacks (Part 8): Practice Evaluating Nutrient Standards

Understanding Nutrition | Program Management

Time: 15 min

Smart Snacks (Part 8): Practice Evaluating Nutrient Standards

Professional Standards: Nutrition 1300, Administration 3230, Administration 3260

Last updated 11/02/2025

Wrap up the Smart Snacks series and solidify your Smart Snacks skills! Practice calculating percent calories from total and saturated fat, and percent sugar by weight. Then compare the nutrition facts for potential items to the standards and decide if they can be sold under Smart Snacks. Course Type: Interactive Module

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