Once registered and paid for, participants will receive a confirmation email, followed by a ZOOM Webinar Link PRIOR to Webinar. Participants must register for ZOOM Webinar to receive credit of attendance. For questions or concerns, email [email protected] Classes are from 3:30pm-4:30pm (CT)

Sessions Descriptions

February 3, 2021

The Who, What and Why of Food & Kitchen Sanitation

Presenter: Esther Moytka, RD, SNS Anoka-Hennepin ISD

This speed training session will cover the essentials of food safety and sanitation in a school kitchen, some basic MN Health Department requirements and highlight potenial areas of your health department inspector may be focused in on. Topics: hand washing, time/temperature control-cooking, holding, storage, ware washing, sanitation vs cleaning, employee illness reporting and required reporting of staff food borne illness diagnosis, PIC and Monthly Walk Through.
**Meets 1 renewal hour for the MDH CFPM certificate**
Key area 1

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Feburary 10, 2021

Sensory of Taste: Why We Taste the Way We Taste

Presenter: Chef Josh Deikman, Land O Lakes

This program will explore the human nature of taste and texture. Why does salt make things taste better? Why do some people like certain foods while others don’t? How do aromas affect your taste? What is Umami anyway? Through sensory experiments and tastings, we will explore these questions and more.
Key Area 2

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February 17, 2021

The Benefits of Cook/Chill Systems

Presenter: Chef Adam Klosterman, Apex Commercial Kitchen

Covid has forced K-12 operators to shift the ways they are thinking about food preparation. A lot of these lessons learned in these drastic times, can help operators gain profit margin and increase efficiency in their kitchen for a minimum investment. Chef Adam will discuss what cook chill is, the food safety ramifications, potential efficiencies and some real life examples of how K-12 operators have already begun using it.
Key Area 2

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February 24, 2021

Knife Skills/Robot Coupe Skills

Presenter: Chef Adam Klosterman, Apex Commercial Kitchen

Chef Adam will take you through some basic knife skills and basics of making a salad dressing by hand. 
Key Area 2

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March 3, 2021

K12 Culinary Nutrition Overview: The Foundational Keys of Understanding Nutritional Requirements

Presenter: Callie Neumann, RDN, Assistant Director, Anoka-Hennepin ISD

Meals served in schools have greatly evolved over the past few years. This training will focus on breaking down the foundational keys and nutritional guidelines in order to provide students with a well balanced meal that meets the dietary specifications.
Key Area 1

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March 10, 2021

Special Diets for Today's Students

Presenter: Callie Neumann, RDN, Assistant Director, Anoka-Hennepin ISD

Many students need diet modifications based on a disability and what is prescribed by their licensed physician. This training will explore different special diets and what nutritional parameters need to be followed to provide a meal that is suitable for the student to consume.
Key Area 1

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March 17, 2021

Roles in Industry: Who and/or What Roles They Play

Presenter: Steve Martel, General Mills

Do you know the differences between a Broker, Distributor and Manufacturer? Come learn what they are and why we need them! You will learn how all these different people work together to get you products to schools. You will learn who to contact if you need help or information and why!
Key Area 2

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March 24, 2021

Farm to School-Growing our Future!

Presenter: Carrie Frank, Director, Dover-Eyota ISD

This 30-minute documentary that premiered in the Twin Cities in March 2012 explores the economic advantages and remaining challenges for businesses, farms, schools and communities as we work together to improve our children’s health and education. After the 30-minute documentary attendees will learn about the Dover-Eyota Public Schools Farm to School program and resources to help start or expand a Farm to School program.
Key Area 1 

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March 31, 2021

Minnesota School Personnel Mental Health Training Initiative-Kognito At Risk for Schools

Presenter: Vickie Speltz, Director, Lewiston-Altura ISD

School staff play an important role in supporting student health. This session will share how the Minnesota Departments of Health and Education are collaborating on a statewide mental health training initiative for school districts. The Kognito At-Risk simulations for schools are virtual trainings where participants engage in role-play conversations with virtual students experiencing distress. Participants are able to choose from elementary, middle or high school simulations, choosing what they would like to say. Join this session to learn more about how this is working in MN and CA and hear first-hand training experience from a Food Service Director.
Key Area 3

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April 7, 2021

Tackling Menu Fatigue: Advice from Chef Monica

Presenter: Chef Monica Coulter, General Mills 

Join us as we welcome Chef Monica from General Mills, as she takes us on a culinary journey as we tackle menu fatigue! Chef Monica will be sharing ideas and recipes to help elevate and enhance menus.
Key Area 1

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For questions or concerns, email the MSNA office at [email protected]