All school districts have children attending who have special dietary needs due to a disability or a food allergy or intolerance. In order for these children to attend school, their dietary needs must be addressed since they are unable to eat meals prepared for the general student population. There is federal legislation which provides guidance…

The purpose of this guidance is to provide clarity to schools and districts regarding expectations and considerations for equitable learning opportunities for all students during this time of Continuous Learning. Equity starts with educators checking their assumptions and biases. Educators can review outgoing language, materials, images and…

All school districts have children attending who have special dietary needs due to a disability or a food allergy or intolerance. In order for these children to attend school, their dietary needs must be addressed since they are unable to eat meals prepared for the general student population. There is federal legislation which provides guidance…

Nothing in these past three months was in the training manual. Not in formal education, probably not in lived experience, and certainly not faced by the system as a whole. This document contains the initial fall reopening guidance by the Washington Office of Superintendent of Public Instruction (OSPI). This guidance is grounded first and foremost…

All school districts have children attending who have special dietary needs due to a disability or a food allergy or intolerance. In order for these children to attend school, their dietary needs must be addressed since they are unable to eat meals prepared for the general student population. There is federal legislation which provides guidance…

This handbook was produced as a resource for students and parents to explain the policies, rules, and regulations governing all students in the Wake County Public School System. Numbers that appear in some portions of the handbook refer to specific Board of Education policies. In some instances the entire policy is cited; at other times, only the…

This manual provides information needed to meet specific standards for certification as a pesticide applicator. The first section discusses general and household pest control and is concerned with parasitic pests and man, stored product pests, and irritating vertebrates. Section two is devoted to identifying and controlling structural pests such…

This guide contains basic information to meet specific standards for pesticide applicators. Characteristics, life cycles and habits of pests such as roaches, beetles, flies, ants and rodents are discussed. Additionally, pest control measures, especially by application of aerosols, dusts, baits, fumigants or vapors, is presented. (CS)

This career exploration instructional booklet on the chef's occupation is one of several resulting from the rural southwestern Colorado CEPAC Project (Career Education Process of Attitude Change). Based on a job analysis and utilizing a programed instructional format, the following content is included: A brief description of a chef's job…

This booklet is designed to help school food service personnel to familiarize young school children with a variety of cooked and raw vegetables. The nutritional importance of vegetables in children's diets is emphasized. Learning activities which focus on the visual qualities, nutritional value, and taste characteristics of different vegetables…

In this menu planning guide, information is provided to help food service supervisors and managers participating in the School Breakfast Program to meet the daily dietary needs of children. Regulations governing the minimum content of each breakfast are outlined. Nutrients provided by the required breakfast pattern are described, as are management…

The field tested first grade instructional unit is geared to the occupations and duties of meat cutter, shelf stocker, and cashier and is useful in the social studies, art, and mathematics areas. The unit takes approximately 10 hours teaching time, and involves whole class, small group, and individual work. A list of required materials is…

The outline describes the food services and hospitality course offered to senior high school students at the Bucks County Technical School. Specifically, the course seeks to provide students with a workable knowledge of food services and foster in them a sense of personal pride for quality workmanship. In addition to a statement of the philosophy…

This is a study guide for school food service workers. It is designed to accompany a film series as part of a structured course in nutrition. The content of the course is based on the nutrition education concepts formulated by the Federal Interagency Committee on Nutrition Education. These include (1) the way the body uses food; (2) the nutrient…