D irector . I nformation . S hare . H ub . April Data Reporting Level One Course Certification

1. Director. Information. Share. Hub. April Data ReportingLevel One Course Certification Katie Embree-Cleveland, April 2014 Kentucky Department of Education Division of School and Community Nutrition

2. This month we will take a look at: • How to report your April Data in CNIPS; • An overview of the updated Level One Certification Course.

3. Let’s look at April Reporting

4. 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 15th.

5. April Reporting Check List CNIPS

6. April Reporting SCN Resources • 1. See email for correspondence from Sue Bartenfield on March 11 on April Reporting. • See CNIPS quick reference guide: School Nutrition Program April DC Data

7. Now let’s take a look at the Level One Certification Course.

8. 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, email the name of training candidate to myself or Valerie Crouch for registration.

9. 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.

10. 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.

11. A Quick Overview of the Course Process

12. Let’s Take a Look at Documentation and Procedures.

13. 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.

14. 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 1st to SCN. • SCN will provide a certificate of completion to district.

15. 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.

16. 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.

17. Now let’s take a look at course materials.

18. 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

19. Course Materials:Assessment • The assessment is multiple choice. • The assessment grading key is also provided.

20. 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.

21. Let’s take a look at the five content areas.

22. 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

23. Questions? Please feel free to contact me if you have any questions. Kathryn.Embree-Cleveland@education.ky.gov Thank you!