Course Description
Principles of managing school nutrition programs, including federal, state, and local regulations; planning appealing and nutritious meals for children; budget management; human resources management; organizational leadership; marketing and communications; planning, assessment, and evaluation of programs.
Athena Title
Managing School Nutrition Prog
Non-Traditional Format
This course will be taught 95% or more online.
Prerequisite
NUTR 4050/6050 or NUTR 4050/6050E
Pre or Corequisite
NUTR 7950 or NUTR 7950E
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Course Objectives
At the conclusion of the course, students will be able to: 1. Understand the principles of managing School Nutrition Programs. 2. Know the historical and philosophical foundation of School Nutrition Programs. 3. Understand the governance of School Nutrition Programs. 4. Promote nutrition integrity and nutrition education. 5. Develop the financial management skills required of School Nutrition professionals. 6. Plan, assess, and evaluate School Nutrition Programs. 7. Plan customer focused healthy and appealing meals and document compliance with federal requirements. 8. Procure food and food production equipment. 9. Direct the preparation of healthy and appealing meals. 10. Meet the nutritional needs of special needs children in schools. 11. Understand the principles of community relations and collaboration. 12. Understand and implement communications and marketing techniques for effective School Nutrition Programs. 13. Understand the unique features of managing human relations in School Nutrition Programs. 14. Understand and implement key features of customer service for School Nutrition Programs. 15. Identify School Nutrition standards of practice and/or performance measures related to program administration, nutritional guidelines and customer service, program operations and communication.
Topical Outline
1. Perspectives on managing School Nutrition Programs 2. Historical and philosophical foundation of School Nutrition Programs 3. Governance of School Nutrition Programs 4. Promoting nutrition integrity and nutrition education 5. Financial management: the school lunch business 6. Planning, assessing and evaluating School Nutrition Programs 7. Planning customer focused healthy and appealing meals 8. Procurement and food production systems 9. Directing the production of healthy and appealing meals 10. Meeting nutrition feeds of children with special needs in schools 11. Community relations and collaboration 12. Communications and marketing 13. Managing human resources 14. Customer service
Syllabus