Page 17 - SFS_annual_report

In addition to the mandatory training, two virtual conferences were held for the managers during FY2022.

• At the beginning of the school year, on July 29, 2021, SFS Managers attended their virtual in-service that
consisted of five different Virtual trainings:
o FY22 Site Based Operations
o FY22 Finance Webinar
o FY22 Information Technology Webinar
o FY22 Nutrition & Student Wellness B25 Workshop
o FY22 Satellite Program Webinar

• On October 15, 2021, a SFS Manager Virtual Mini Conference was held that provided a General Session
with a Keynote Speaker and six different topic sessions from which School Food Service Managers
could choose. They sessions were as follows:

o General Session/Keynote Speaker
o Employee Wellness-Putting It all Together
o Breathe For a Better Day
o Heart Healthy, Self-Care Strategies
o Keeping Your Body Healthy
o Financial Wellbeing
o Power of the Positive: Cultivating Optimism

Recipe 101 Training

In May 2022 we launched our new training designed for our Food Service Assistants. Over the summer, Recipe
101 Training was held at our Central Office in Riviera Beach, provided by our Catering Coordinator and
Chef, Tom Occhipinti. This hands-on training was three hours and topics included Recipe Review, Safety and
Sanitation, as well as Cashiering.

Participants had the opportunity to:
• Strengthen production skills
• Improve cashiering speed and accuracy
• Review enhanced safety and sanitation protocols
• Provide feedback and suggestions for our meal programs
• Meet new people from other schools
• Receive a Recipe 101 Completion Certificate

These first series of trainings took place on:
• Tuesday, June 14th from 1:00 pm - 4:00 p.m.
• Thursday, June 16th from 9:00 a.m. - 12:00 p.m.
• Monday, June 20th from 1:00 pm - 4:00 p.m.
• Wednesday, June 22nd from 9:00 a.m. - 12:00 p.m.
• Tuesday, June 28th from 1:00 pm - 4:00 p.m.
• Thursday, June 30th from 9:00 a.m. - 12:00 p.m.

Seats were limited for each training. Additional classes will be held next school year to allow more participants
to take advantage of this opportunity.

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