Louisiana Team Nutrition Leadership Institute - Baton Rouge, LA Details
- Planned instructional segments cover topics such as knife skills, weighing and measuring accurately, preparing foods for just-in-time service, work simplification and scheduling, effective use of equipment, and quality food preparation and service for a variety of meats, grains, fruits, vegetables, and condiments. In addition, merchandising, marketing, and nutrition education best practices are addressed.
- Embodying a teach-it-forward philosophy, the attendees learn how to teach specific skills to other school nutrition professionals at the local district or school level.
- The teach-it-forward model of instruction and learning is based on four fundamental principles of learning: knowledge transfer, demonstration, practice and feedback; also referred to as know, show, do, and coach.
Detailed training information including parking and directions will be emailed to all registered participants.