Course Description
Sequenced activities in a school nutrition setting that focus on observation and practice of the knowledge, skills, and dispositions delineated in state and national standards.
Athena Title
School Nutrition Field Exp I
Equivalent Courses
Not open to students with credit in NUTR 7950
Non-Traditional Format
This course will be taught 95% or more online. Worksite-embedded. Sequenced experiences in the job setting as described by the Georgia Professional Standards Commission for endorsement programs. Ensures an orientation for ongoing job-related activities in the absence of the clear renewal certificate required for job retention.
Prerequisite
SNDCP admittance
Semester Course Offered
Offered fall
Grading System
S/U (Satisfactory/Unsatisfactory)
Course Objectives
1. To ascertain the day-to-day activities performed by a School Nutrition Director or Coordinator; 2. To become acquainted with the School Nutrition Program at the district level allowing diversity within the district (demographic and physical facilities) and the potential impact on program delivery to be identified; 3. To recognize proper production procedures (kitchen procedures, loading dock maintenance, meal service and serving line procedures, cashiering procedures, food storage, chemical storage, signage display, required records); 4. To recognize the principles and methods of safe food handling at various steps in the flow of food throughout food service operations; 5. To recognize the symptoms of food allergies vs. food intolerances and other food-related diseases and the principles and methods of control that should be implemented in the front-of the house and back-of-the house; 6. To demonstrate knowledge on the Code of Ethics for Georgia Educators.
Topical Outline
After completing this course, students will have completed these activities: 1. Interview with another director or the outgoing director regarding activities and skills required to handle delineated day-to-day School Nutrition Program job-related responsibilities (compare to job description and own skill set with a self efficacy assessment) 2. School Nutrition Program Profile Assessment with reflective statement on implications for delivery of School Nutrition Program in the district 3. On-site visits for each school in the district with assessment; alternatively in a large system, visit a minimum of two schools at each level (must include most and least Free/Reduced population; most and least English as a Second Language population; newest or most recently renovated facility and oldest facility). Reflective statement on what impacts successful SNP delivery, based on check-off assessment and observation 4. ServSafe® Food Safety Certification or approved alternative (complete course if needed) 5. Food Allergen Certification(s) (complete ServSafe® on-line food allergen course if needed and school nutrition specific module) 6. Pass GaPSC ethics module, a set of standards to guide the ethical performance of all educators in Georgia 7. Dispositions assessment completed by immediate supervisor submitted
Syllabus