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Key Area ICN Resource Links

Thank you for being a part of TASN and choosing to further your knowledge and skills in Child Nutrition. This resource page was created to help members easily find online courses on The Institute of Child Nutrition (ICN) website. 

If you would like to report an issue or recommend additional resources, please email TASN Membership & Education Manager Eric Vicharelli at [email protected].

TASN started a new certification program as of July 1,2022. Our program still contains five levels but the requirements for Levels 2-5 have changed, while Level 1 requirements have remained the same. The four Key Areas are:

Key Area 1 – Nutrition (1000)
Key Area 2 – Operations (2000)
Key Area 3 – Administration (3000)
Key Area 4 – Communications & Marketing (4000)

Note: It is important to understand that this is not an all-inclusive list. The hours on this list are limited to what ICN provides and will be updated as classes are added or removed. This resource is meant to be a tool to compliment members efforts in continuing education. Please refer to our website, TASN.net, for additional resources. Please see below for an overview on the hourly requirements for TASN’s Certification Program. Additional information and details can be found in the Certification Handbook.

Overview

Levels Requirements Total

1

4 Hours of Food Safety

4 Hours of Sanitation

4 Hours of Customer Service

4 Hours of Recognizing Reimbursable Meals/ Meal Patterns

16 Hours

2

Key Area 1 – 10 Hours

Key Area 2 – 10 Hours

Key Area 3 – 10 Hours

Key Area 4 – 10 Hours

40 Hours

3

Key Area 1 – 10 Hours

Key Area 2 – 10 Hours

Key Area 3 – 10 Hours

Key Area 4 – 10 Hours

Key Area General – 10 Hours

50 Hours

4

Key Area 1 – 12 Hours

Key Area 2 – 12 Hours

Key Area 3 – 12 Hours

Key Area 4 – 12 Hours

Key Area General – 12 Hours

60 Hours

5

Key Area 1 – 15 Hours

Key Area 2 – 15 Hours

Key Area 3 – 15 Hours

Key Area 4 – 15 Hours

Key Area General – 15 Hours

75 Hours

 

Level 1
These courses are specific to Level 1 and cover all the hours needed to meet Level 1 requirements.
Click on class name to be sent to ICN course

Food Safety in Schools - covers the 4 hours of Food Safety & 4 hours of Sanitation. ServSafe Manager Certificates also cover the same hours.

School Nutrition Staff: You Are a Team - covers the 4 hours of Customer Service.

Meal Patterns - covers the 4 hours of Recognizing Reimbursable Meals.

 Key Area 1 

Hours Name of Class
Click on class name to be sent to ICN course

0.25

Scoping Out Sodium in School Menus

0.25

Wellness Wednesday – Nutrition and Mental Health

1

Carbohydrate Counting in School Nutrition Programs ★

1

CICN Farm to School: Fresh Ideas for Preparing Fall Fruits and Vegetables (Aug 2021) ★

1

CICN Farm to School: Tips and Strategies for Purchasing Directly from Local Producers (May 2021) ★

1

CICN Menu Strategies for Special Diets and Allergens (Jul 2021)

1

STAR 2021 Goal Setting: Utilizing the New Dietary Guidelines for Americans (Jan 2021) ★

1

STAR Back to School: Strategies for Farm to School Resilient Local Food Systems (Oct 2021)

1

STAR Best Practices and Resources for Leading a Heart-Healthy Lifestyle (Feb 2021)

1

STAR Best Practices For Using Alternative Meal Service Models (Mar 2021) ★

1

STAR Farm to School Efforts Supporting Resilient Local Food Systems (Oct 2020)

1

USDA Foods: DoD Fresh Fruits and Vegetable Program ★

1

Whole Grain-Rich Foods - Part 1

2

Healthy Teachers Program ★

2.5

FBG Module 1: Overview of the FBG for CNPs ★

3

USDA Foods: Primer 1 ★

3

USDA Foods: Primer 2 ★

3

USDA Foods: Processing 101 ★

3.5

FBG Module 3: Product Formulation Statements (PFS) ★

4

FBG Module 2: Recipe Analysis Workbook (RAW) ★

6

Meal Patterns ★

8

Nutrition 101 4th Ed.

Titles with a star ★ represent courses that repeat in other Key Areas and will be listed in the appropriate charts. It is a member's responsibility to track courses and not submit duplicates. Last updated on 08/25/2022.

  

Key Area 2 

Hours Name of Class
Click on class name to be sent to ICN course

0.25

Best Practices in SFSP - Cleaning and Sanitizing

0.25

Best Practices in SFSP - Personal Hygiene

0.25

Best Practices in SFSP - Time and Temperature Control

1

Basic Culinary Math: Calculating Food Cost ★

1

Basic Culinary Math: Conversions ★

1

Basic Culinary Math: Measurement ★

1

Basic Culinary Math: Operations with Decimals ★

1

Basic Culinary Math: Operations with Fractions ★

1

Basic Culinary Math: Operations with Whole Numbers ★

1

Basic Culinary Math: Scaling Recipes ★

1

Carbohydrate Counting in School Nutrition Programs ★

1

CICN Farm to School: Fresh Ideas for Preparing Fall Fruits and Vegetables (Aug 2021) ★

1

CICN Farm to School: Tips and Strategies for Purchasing Directly from Local Producers (May 2021) ★

1

CICN Post-Pandemic School Meal Merchandising: Adapting for a New Era of In-School Dining (Jun 2021) ★

1

CICN Scratch-Made Salad Dressings and Condiments (April 2021)

1

CT1 - Culinary Techniques- Introduction

1

Food Allergies in School Nutrition Programs – Avoiding Cross-Contact

1

Food Allergies in SNPs - General Food Allergies

1

Food Allergies in SNPs - Reading Food Labels

1

Food Safety in Summer Meals

1

Inventory Management - Controlling Cost

1

STAR 2021 Goal Setting: Utilizing the New Dietary Guidelines for Americans (Jan 2021) ★

1

STAR Back to School: Completing Food Production Records the Best Way (July 2021)

1

STAR Back to School: Preparing to Pivot with a Food Safety Focus (Aug 2021)

1

STAR Back to School: Tools and Strategies to Address Supply Chain Challenges Part 1 (Sept 2021)

1

STAR Back to School: Tools and Strategies to Address Supply Chain Challenges Part 2 (Sept 2021)

1

STAR Best Practices For Using Alternative Meal Service Models (Mar 2021) ★

1

STAR Food Safety from Beginning to End: Follow the Flow of Food (Sep 2020)

1

STAR Science-Based Basics for Transporting Food Safety (May 2020)

1

STAR Stronger Together: Highlights of School Nutrition Heroes Across the Nation (Nov 2020) ★

1

USDA Foods: DoD Fresh Fruits and Vegetable Program ★

1.5

Production Records

2

Buy American: U.S. Agriculture Supporting Healthy School Meals

2

Food Allergies in SNPs – Accommodating Food Allergies in Schools

2

Healthy Teachers Program

2

Norovirus for Schools

2.5

FBG Module 1: Overview of the FBG for CNPs ★

3

USDA Foods: Life Cycle of USDA Foods

3

USDA Foods: Primer 1 ★

3

USDA Foods: Primer 2 ★

3

USDA Foods: Processing 101 ★

3.5

FBG Module 3: Product Formulation Statements (PFS) ★

4

CT6 - Culinary Techniques - Using Seasonings

4

FBG Module 2: Recipe Analysis Workbook (RAW) ★

4

Managing Food Allergies in School Nutrition Programs

4

Portion Control

4

Recipe Adjustments

4

Weights and Measures

6

CT2 - Culinary Techniques - Preparing Fruits, Vegetables, and Salads

6

CT5 - Culinary Techniques - Preparing Breads and Baked Goods

6

Meal Patterns ★

8

CT3 - Culinary Techniques - Preparing Entree Items

8

CT4 - Culinary Techniques - Preparing Soups, Eggs, Dairy, and Sauces

8

Food Safety in Schools

Titles with a star ★ represent courses that repeat in other Key Areas and will be listed in the appropriate charts. It is members responsibility to track courses and not submit duplicates. Last update on 08/25/2022.

Key Area 3 

Hours Name of Class
Click on class name to be sent to ICN course

0.25

Wellness Wednesday – Physical Activity and Sleep

0.25

Wellness Wednesday – The Importance of Mental Health and Strategies for Effective Stress Management

1

Basic Culinary Math: Calculating Food Cost ★

1

Basic Culinary Math: Conversions ★

1

Basic Culinary Math: Measurement ★

1

Basic Culinary Math: Operations with Decimals ★

1

Basic Culinary Math: Operations with Fractions ★

1

Basic Culinary Math: Operations with Whole Numbers ★

1

Basic Culinary Math: Scaling Recipes ★

1

STAR 2021 Goal Setting: Utilizing the New Dietary Guidelines for Americans (Jan 2021)

1

STAR Back to School: Managing Personalities and Conflict (Aug 2020)

1

STAR Best Practices For Using Alternative Meal Service Models (Mar 2021)

1

STAR Stronger Together: Highlights of School Nutrition Heroes Across the Nation (Nov 2020)

2

Evaluating School Wellness Activities

2

USDA Foods: Disaster Preparedness

2.5

FBG Module 1: Overview of the FBG for CNPs ★
3

Coaching

3

Human Resource Series - Creating a Motivating Workplace ★

3

Human Resource Series - Dealing with Difficult People and Situations ★

3

Human Resource Series - Delegating and Empowering

3

Human Resource Series - Employee Discipline

3

Human Resource Series - Performance Standards and Expectations

3.5

FBG Module 3: Product Formulation Statements (PFS) ★

4

Adult Learning

4

FBG Module 2: Recipe Analysis Workbook (RAW) ★

4

Human Resource Series - Dealing with Conflict in the Workplace ★

4

Motivating Participants

8

Meeting the Wellness Challenge ★

12

Financial Management: A Course for School Nutrition Directors
Titles with a star ★ represent courses that repeat in other Key Areas and will be listed in the appropriate charts. It is a member's responsibility to track courses and not submit duplicates. Last updated on 08/25/2022.

Key Area 4

Hours Name of Class
Click on class name to be sent to ICN course

1

CICN Post-Pandemic School Meal Merchandising: Adapting for a New Era of In-School Dining (Jun 2021) ★

1

Civil Rights in Child Nutrition Programs

1

Presentation Fundamentals - Tips for New Speakers V2

1

STAR Back to School: Managing Personalities and Conflict (Aug 2020)

1

STAR Maintaining Customer Service While Serving at a Distance (July 2020) ★

1

STAR Strategies for Marketing Summer Food Service Programs (April 2020)

1

STAR Strategies for Motivating and Celebrating School Nutrition Professionals' Achievements (Apr 2021)

1

STAR Strategies for School Nutrition Marketing Plans Success (May 2021)

2

Effective Goal Setting Using SMART Goals V2

2

Marketing Your School Nutrition Programs

3

Focus on the Customer for School Nutrition Staff

3

Human Resource Series - Creating a Motivating Workplace ★

3

Human Resource Series - Dealing with Difficult People and Situations ★

4

Focus on the Customer for School Nutrition Managers

4

Human Resource Series - Communication Skills for Managers

4

Human Resource Series - Dealing with Conflict in the Workplace ★

4

School Nutrition Staff: You Are a Team

8

Meeting the Wellness Challenge ★

Titles with a star ★ represent courses that repeat in other Key Areas and will be listed in the appropriate charts. It is a member's responsibility to track courses and not submit duplicates. Last updated on 08/25/2022.