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.

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