Courses

Configuration > Professional Standards > Courses

Courses are created for use in documenting Professional Standards.

1. Search - search by name, category, or topic

2. Include Inactive - check to include inactivated courses in search results

3. Reset - click to reset search parameters

4. Add New Course - click to add a new course
   

   1. Name - enter course name

   2. Category - select a category

   3. Topic - select a topic

   4. Subjects - select subject(s)

   5. Hours - enter the number of hours of credit for this course

   6. Sort Order - change the sort order if needed

      Sync to Member District (not pictured, enterprise only) - check to enable the course to be copied to member districts upon syncing

   7. Cancel - click to return to the previous screen without saving changes

   8. Save - click to save changes

5. Name - click to sort by name

6. Category - click to sort by category

7. Topic - click to sort by topic

8. Active - click to sort by active status

9. Protected - click to sort by protected status

10. Pencil - click to edit course
    

    1. Name - enter course name

    2. Category - select a category

    3. Topic - select a topic

    4. Subjects - select subject(s)

    5. Hours - enter the number of hours of credit for this course

    6. Sort Order - change the sort order if needed

       Sync to Member District (not pictured, enterprise only) - check to enable the course to be copied to member districts upon syncing

    7. Active - toggle active status

    8. Cancel - click to return to the previous screen without saving changes

    9. Save - click to save changes

11. < > - click to scroll through pages

Categories, Topics, and Subjects

Categories	Topics	Subjects
1000 Nutrition	1100 Menu Planning	1110 USDA Nutrition Requirements 1120 Cycle Menus 1130 Local Food - Farm to Schools 1140 Standardized Recipes 1150 Menu Analysis 1160 Special Diets, Including Food Allergies
1000 Nutrition	1200 Nutrition Education	1210 Nutrition Activities 1220 Classroom and Cafeteria Integration 1230 School Gardens
1000 Nutrition	1300 General Nutrition	1310 Dietary Guidelines for Americans, MyPlate and School Nutrition 1320 General Nutrition
2000 Operations	2100 Food Production	2110 Standardized Recipes 2120 Food Production Records 2130 Culinary Skills 2140 Use and Care of Equipment 2150 CN Labeling, Crediting
2000 Operations	2200 Serving Food	2210 Portion Sizes/Special Diets 2220 Offer vs Serve 2230 Maintaining Food Quality and Appearance 2240 Serving Lines
2000 Operations	2300 Cashier and Point of Service (POS)	2310 Reimbursable Meals 2320 POS Financial Responsibility 2330 Free or Reduced Identification
2000 Operations	2400 Purchasing	2410 Product Specifications 2420 Bid Solicitation and Evaluation 2430 Purchase Food, Supplies, and Equipment 2440 Food and Supplies Orders 2450 Cooperative Purchasing Groups 2460 Contracts with FS Management Co.
2000 Operations	2500 Receiving and Storage	2510 Inventory Management 2520 Receiving and Storage 2530 Hold and Recall
2000 Operations	2600 Food Safety and HACCP	2610 HACCP 2620 Food Safety - General 2630 Federal, State, and Local Food Safety Regulations 2640 Food Safety Culture
3000 Administration	3100 Free and Reduced Price Meal Benefits	3110 Eligibility 3120 Direct Certification 3130 Community Eligibility (CE)
3000 Administration	3200 Program Management	3210 Staff Management 3220 Standard Operating Procedures 3230 Healthy School Environment 3240 Emergency Plans 3250 Water, Energy, and Waste Management 3260 Administrative Review
3000 Administration	3300 Financial Management	3310 Meal Counting, Claiming, Managing Funds 3320 Compliance with Regulations/Policies 3330 Budgets 3340 Financial Analysis 3350 Pricing 3360 Communicate Financial Information
3000 Administration	3400 Human Resources and Staff Training	3410 Human Resources Management 3420 Policies and Procedures 3430 Training Plans and Tracking 3440 Retention, Promotion, and Recognition 3450 Employee Health, Safety, and Wellness
3000 Administration	3500 Facilities and Equipment Planning	3510 Facilitiy and Equipment Planning 3520 Equipment Purchasing Maintenance
4000 Communications and Marketing	4100 Communications and Marketing	4110 Strategic and Marketing Plans 4120 Program Promotion 4130 Customer Service 4140 Communication Skills 4150 School and Community Communication 4160 Smarter Lunchroom Techniques