SUNDAY LEARNING SESSIONS


2019 TASN ANNUAL CONFERENCE





12:00 PM - 1:00 PM


The Importance of Food Temperatures: Ensure Food Safety & Strive for 35


Speaker: Mary Dickson, Dairy Max
San Saba 3 | | TASN Level 3
Why do proper cold storage guidelines matter? What's the big deal about temperature logs? In this class, participants will learn best practices and tips for keeping cold foods cold to ensure food safety and the safety of our customers. Free resources and training tips that cafeteria managers and employees can use for back of house operations will also be provided.


Better, Stronger, Partnerships


Speakers: Katy Barckholtz and Emmy Durrand, Cypress-Fairbanks ISD
San Saba 4 | | TASN Levels 1, 3
Explore the power of partnerships and the success afforded by leveraging a nutrition departments built in support system and external child nutrition advocates. Power Up Cafe has cultivated relationships within our school district, as well as taken advantage of programs available to help nutrition departments meet the needs of our customer in mutually beneficial ways. Through nutrition education opportunities such as smoothie bike events, school gardens, dietetic internship programs, and district community collaboration, you can elevate the school nutrition experience for students, parents, employees and administration.

1:15 PM - 2:15 PM


Simple Strategies for Using Social Media to Increase Participation


Speaker: Lindzee Barrera, JR Simplot
Mesilla 1 | | TASN Level 3
You're a busy foodservice director that is passionate about kids and food, but now you're expected to be a social media marketing expert, too. While most K12 foodservice programs use social media to promote their offerings, many are still struggling to find the time to master the strategies and platforms. In this presentation, Simplot Senior Digital Marketing Manager Lindzee Barrera will show you how to create a coordinated approach to Facebook, Instagram, and Snapchat that multiplies the effectiveness of your efforts. She'll also present turnkey solutions that allow you to maximize your presence with the least amount of effort and time.


Does Your Serving Line Say What You Want it to Say?


Speaker: Jennifer Fasano, Spring ISD
Escondido 3 | | TASN Levels 1, 2
Everything speaks, from the perfectly displayed orange slices to the not-quite proofed rolls. What do you want your serving lines to say? Language barriers and hard-to-follow instructions are tough challenges in the fast-paced kitchen environment. In this class we will discuss creative ways to overcome some of these obstacles.

2:30 PM - 3:30 PM


Try it, You'll Like It! The Benefits of Taste Testing & Demos


Speakers: Joann Knox and Lally Carbajal, Dairy Max
San Saba 3 | | TASN Levels 2, 5
Schools are constantly looking for a way to highlight their program through taste testing and demos to students. As nutrition educators we are the ideal resource to help students understand the benefits of healthy foods. By using professional demo and presentation techniques the participants will leave with an arsenal to accomplish just that. This session will include a comprehensive guide to plan, prepare, and perform a food demo/taste testing. We will include best practices and tips. Templates will be provided with established messaging and room to personalize for their district.


Powered by Breakfast: Effective Approaches to Breakfast After The Bell


Speaker: Kathy Green, No Kid Hungry
San Saba 4 | | TASN Level 5
A strong breakfast program is an essential part of the school day, critical to student learning and behavior. It is also an equity issue, helping to remove barriers to food insecurity. However, educators and administrators don't always prioritize access, particularly in a difficult Texas school finance environment. In this session, attendees will hear from advocates and food service directors on helpful strategies for communicating to school district colleagues that breakfast access is an affordable way to support student learning, health, and equity. A TASN food service director will be a part of the panel presentation.


Stronger Advocates!


Speaker: Darin Crawford, Cypress-Fairbanks ISD
Escondido 3 | | TASN Levels 1, 3
Federal and state lawmakers have the power to influence child nutrition programs. However, child nutrition professionals have the power to help shape legislation. Learn how to use your "citizen superpowers" to advocate for your students.

3:30 PM - 5:00 PM


Effective Wellness Team & Wellness Policy


Speakers: Patricia Mouser, Retired CNS Director; Michelle Smith, Action For Healthy Kids
Escondido 3 | | TASN Level 3
Action for Healthy Kids recognizes the significant impact that effective policies can have on building and sustaining successful school wellness programs. As an integral part of an Administrative Review, it is important to have a dynamic wellness policy. This hands-on workshop will help you get health and wellness policies planned and implemented for your schools! We will provide tips for developing wellness teams, resources for creating wellness policies and free print materials to see your vision come to life!

3:45 PM - 4:45 PM


No Hairnet Required


Speaker: Lindsey Copeland, Primero Edge
San Saba 3 | | TASN Level 4
Whether you work in the central office, the warehouse, or the kitchen, you have one common mission: to feed the future of America. Join this session to rediscover the importance of child nutrition professionals, no matter their role. You'll leave with four principles to follow in order to advance yourself and your team in this industry, while fulfilling your mission to lead and feed.


Connecting With Your Customers: Gen Z Students & their Parents


Speakers: Giselle Restrepo and Don Strain, Schwan's Food Service, Inc.
San Saba 4 | | TASN Level 1, 3
As the demographics of the United States continues to evolve, the preferences and attitudes of both students and parents are changing. In this session, we will share information on how students and their parents are demographically different from previous generations and how these changes impact your operation. From food preferences and attitudes to communications, today's students are on the forefront of trends! Come learn how you can adapt your menu, communications, and marketing to best connect with your customers.


Learn, Grow, Cook!


Speakers: Jennifer Earthly and Kaisha Martelly Molinar, Aldine ISD
Mesilla 1 | | TASN Levels 2, 3, 4, 5
Learn, Grow, Cook is an educational initiative that incorporates nutrition education, gardening, and culinary skills. Learn – a hands-on interactive classroom with designated stations focusing on the MyPlate concept. Grow – it's a growing garden where students focus on the planting and harvesting of fruits, vegetables, and herbs. Cook – students get to cook the fruits, vegetables, and herbs harvested from the garden. Knife skills and food safety are also practiced with students.