Professional Standards Training

A properly trained and informed staff saves food operations money and increases revenues!
Compliant with course requirements outlined in the Professional Standards for School Food Professionals Guidelines of 2015.
The face of school food is rapidly changing and a much higher level of administrative proficiency is required than in past years. Do not be left in the wake of these new rules wondering, “What can I do now?”.

The Final Rule on Professional Standards for School Food Professionals, has brought many needed training reforms for school food management and staff. These guidelines provide a benchmark for keeping food professionals up to date and growing in the knowledge areas necessary to perform their jobs within the new NSLP guidelines. The new guidelines mandate a prescribed number of training hours yearly for both management and staff. To comply with these guidelines Food Service Solutions has offers top rated courses that will not only educate but are designed to help your food service program excel!

See the complete list of courses below...

Is Your School Food Program Best in Class?

For pricing or to schedule your staff's required training here! Call 1 (800) 425-1425 or fill out the form below and we'll help you assess which training courses best fit your staff.

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Professional Standards Training

All course materials are in compliance with course requirements outlined in the Professional Standards for School Food Professionals Guidelines of 2015. Each course hour is equivalent to 1 CEU. Courses will require a projector, laptop computer, podium, microphone, and a room large enough to accommodate all attendees comfortably to take notes. In some courses, access to a kitchen will be needed.
Course Number: PSTC-01  (4 CEU)


Learn the skills necessary to develop and implement an effective HACCP plan for your operations. This 4 hour course will provide you with all of the information necessary to develop, maintain, update, and implement a complete food safety program in your food service operations. Attendees will obtain the knowledge and experience necessary to remain compliant with food safety regulations now required by most states.

Course Number: PSTC-02  (2 CEU)

Understanding Production Sheets and Basic Weights & Measures

This two hour course will provide an understanding of the importance of Production Records and the simplicity of using them correctly. Participants will be exposed to the types of information required by state and federal authorities, for school meal programs and how that information relates to accurate production records. They will see how these records relate to their jobs and make those jobs easier, by allowing them to make informed decisions regarding their daily duties of producing meals. Attendees will learn where to easily obtain information necessary for filling out daily production sheets accurately. A review of basic weights and measurements necessary for the production process and how they are interrelated to the production, recipe, and meal regulation processes will be discussed.

Course Number: PSTC-03  (3 CEU)

Meal Pattern Regulation, Menuing,
and Meal Identification

This three hour course provides participants with an understanding of state and federal meal pattern requirements for breakfast, lunch, and snacks served to students under the HHFKA and SSIS guidelines in schools. Attendees will gain an understanding of these requirements and how they pertain to menu development for each specific meal. Ideas for creating menus that market meals using the Smart Lunchroom criteria for promoting healthy choices will be discussed along with techniques to implement these strategies. Participants will further solidify their knowledge of meal pattern requirements, by becoming contestants in the “Meal or No Meal” game show that will reinforce proper meal identification.

Course Number: PSTC-04 (4 CEU)

Basic Cooking Skills

Four hours of intensive demonstrations and hands-on cooking techniques. Attendees will learn the six basic cooking processes: baking, roasting, broiling, braising, sautéing, and poaching. Proper techniques for recipe reading, product assembly, set-up and production will be demonstrated and participants will be encouraged to repeat these processes while creating a product demonstrating one of the six basic cooking techniques. The incorporation of USDA Commodities into existing recipes will also be discussed.

Course Number: PSTC-05  (2 CEU)

Legendary Customer Service

Two full hours of defining what “Legendary” customer service is all about and how to implement it, will be delivered in this presentation. Determining client needs and expectations for levels of service, breaking down the barriers of past perceptions, and delivering on patron expectations are just a few key areas attendees will learn and understand. At its conclusion the program will leave participants with a complete understanding of the definition of customer service and how it impacts participation and revenues in school food. Through examples of best practices the program will provide insights as to where schools are succeeding and where others are missing the mark.

Course Number: PSTC-06  (2 CEU)

Employee Relations

Everyone has employee issues at one time or another. Many of these issues can be avoided with better employee relation strategies and increased communication. In this two hour information packed program, we will discuss ways to develop, motivate, and empower employees to better perform their duties as a cohesive unit. We will define and discuss many questions managers ask themselves when relating to employees. What are the 5 (five) major employee relations mistakes? What is a ‘Problem Employee?” How can employee issues be avoided or salvaged through better management practices? What are the necessary steps for both employer and employee to sever an irreparable relationship? How are performance assessments used as a positive motivator? What is progressive discipline? These and other questions key to this topic will be discussed and explained within this two hour program.

Course Number: PSTC-07  (2 CEU)

POS Utilization

Are you utilizing your Point of Sale system to its fullest potential? What untapped resource of needed information is currently not being considered? How can a POS deter bad debt? These and other questions will be answered in the two hours spent examining the effective use of your Point of Sales System. We will review better and faster ways to more accurately obtain information critical to production reports. As well as discuss information critical to menu analysis and development, meal counting, reimbursement requests, cash handling procedures, and tracking marketing concepts and promotions. At its conclusion, participants will have an improved understanding of how to optimize the use of their POS.

Course Number: PSTC-08  (1 CEU)

Effective Ordering Techniques

This one hour presentation will disclose the 7 (seven) sins of over or under ordering. Why schools don’t get the most bang for their buck when ordering, proper ordering to control theft and product mishandling, perpetual inventory ordering, par stocks, usage controls, POS reports that involve usage and ordering, and effective receiving procedures will be outlined in detail and discussed. Waste created by over ordering and techniques to control this critical issue will also be discussed. At the end of one short hour a better understanding of the ordering process will be achieved.

Course Number: PSTC-09  (2 CEU)

Food Presentation Skills

Take your school café from institutional to inspirational! Deinstitutionalizing the look of school food is the topic of this two hour presentation. Learn strategies to soften the ambiance and add color to the normally drab institutional atmosphere of the school café’ and observe how these simple strategies can improve student participation. Batch cooking techniques to insure product eye appeal and freshness will also be illustrated. Teaching participants to understand that customers eat with their eyes first, thus the importance of eye appeal, is critical to driving participation and revenues.

Course Number: PSTC-10  (1 CEU)

Food Allergies

What is anaphylaxis and why is it the number one cause of death in school age children and young adults? What are the food allergens most prevalent in school food settings today? How can we keep our students safe? What tools do we have within our operations to effectively implement a food allergy education and protection program? These are the main questions asked by school food operators today. In this one hour program we will not only answer these questions, but we will also develop a food allergy prevention program for you operation. Participants in the program will learn how to implement safeguards for all age groups within their food programs. The importance of proper labeling, allergic information collection and dissemination, food allergy education, symptom identification, and emergency treatment protocols will be outlined and discussed in detail.

Course Number: PSTC-11 (2 CEU)

Marketing under Today’s Regulations

Attendees will gain an understanding of how to reach their student customers in the manner in which they want to be reached. Today’s top marketing medias and strategies will be discussed and demonstrated to show participants how to effectively reach their targeted audiences. During this two hour presentation, attendees will learn how to identify specific market segments within their operations and how to deliver their message to each market in the best way. Examples of successful marketing programs in similar institutions and best practices will be illustrated and discussed.

Course Number: PSTC-12

Custom Training Course

Want us to build a custom course that best fits your staff? Not a problem! We understand that not every food service program is the same. Simply let us know what you are looking for and we will create a presentation/training course just for you.

what do our clients have to say?
“Milt is the most knowledgeable and efficient person we have met in the area of food service. He gave us great advice on how to interview, what to look for, and also helped us through the process of filing with the state.”
Mark Bollman  |  Superintendent  |  Tussey Mountain School District
"I cannot say enough about the depth of Milt’s food service knowledge and his keen ability to assess a situation and develop corrective actions. He understands that the school district is the heart of a community..."
Margaret McMinn |  Director of Human Resources  |  Altoona Area School District
"Prior to Mr. Miller’s arrival, the cafeteria program was losing in excess of $300,000 annually. Our projected loss after just one year of his direction was $36,000. The transformation we have experienced is quite remarkable."
Richard Meily  |  Business Manager  |  Juniata County School District
"Milt made suggestions to reduce the cost of pizza by 50%, using left over’s efficiently, improving the presentation of grab n’ go items, and presenting food to our students in an appealing manner for optimal sales."
Betsy J. Snyder, RD, LDN, SNS  |  Food Service Director  |  Hollidaysburg Area School District