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Professional Standards Grant

Cycle Menus Trainings

New professional standards require annual training for all program staff and hiring standards for new directors. The goal of the standards is to help you and your staff maintain or acquire the knowledge and skills needed to successfully manage and operate school meal programs.
 
The funds received from this grant have been used to develop a three-prong training on menu planning, with emphasis on the creation and use of cycle menus.

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The basic elements of nutrition, relating the Dietary Guidelines and USDA food guidance to the goals of school nutrition programs. Basic nutrition theories and concepts that relate to school meals.

Module I – Basic Elements of Nutrition

  • ​1300 GENERAL NUTRITION
  • 1310 DIETARY GUIDELINES FOR AMERICANS, MYPLATE AND SCHOOL NUTRITION
  • 1320 GENERAL NUTRITION

Onsite session to focus on planning cycle menus that meet all rules and regulations; the benefits, the steps to create them, considering cost, equipment, foods available, storage, staffing, student tastes, and promotional events. This segment will allow participants to bring questions, concerns and ideas to the table and begin to work through them with the help of ODE Child Nutrition Specialist and peer sponsors.

​Module II – Cycle Menu Creation ~ In-Person Workshop

  • 1100 MENU PLANNING
  • 1110 USDA NUTRITION REQUIREMENTS
  • 1120 CYCLE MENUS

​Developing specifications and bids, cost saving tips when building cycle menus and successfully utilizing supplies to meet menu requirements and comply with all Federal, State, and local regulations. Learn how to expand the use of USDA Foods and seasonal foods within menus.

Module III – Procurement for Cycle Menus

  • 1170 USDA FOODS
  • 2400 PURCHASING/PROCUREMENT
  • 2410 PRODUCT SPECIFICATIONS
  • 2420 BID SOLICITATION AND EVALUATION
  • 2430 PURCHASE FOOD, SUPPLIES, AND EQUIPMENT
  • 2440 FOOD AND SUPPLIES ORDERS

 

 Sponsor to Sponsor
 
Join the Professional Standards Listserv and share ideas, best practices, and questions with fellow participants.  
 

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