Growing Your Professional Skills is the 2008 NFSMI Breakfast Lunch Training (BLT) resource. The BLTs are designed for training school nutrition assistants. This BLT resource assists the facilitator and school nutrition team members in assessing food knowledge and skills, identifying opportunities for additional training, and guiding them to more in-depth resources for career development.
Growing Your Professional Skills contains seven lessons designed to review the most critical topics in food service operations. Each self-contained lesson is designed to be taught in 30 minutes. The manual includes seven lessons with an instructor's script, handouts, and activities. Three video clips are also included to supplement discussions. Revised 2010. ET83-08. This resource is currently under revision.
Before You BeginPre-lesson information. Published 2008. ET83-08
View or DownloadLesson 1 - 2008 Breakfast Lunch Training Introduction - Instructor's ScriptInstructor's script for Lesson 1.
View or DownloadLesson 1 - Handout #1: Successful School Nutrition AssistantHandout #1 for Lesson 1.
View or DownloadLesson 1 - Handout #2: Sample Knowledge and Skills CheckSecond handout for Lesson #1.
View or DownloadLesson 1 - Handout #3: Sample Individual Development PlanThird handout for Lesson 1.
View or DownloadLesson 1 - Video Clip 1: BLT Introduction Introduction to BLT clip that can be viewed online in streaming video.
View or DownloadLesson 1 - Video Clip 2: Knowledge and Skills CheckLesson One video clip that can be viewed online in streaming video.
View or DownloadLesson 1 - Video Clip 3: Individual Development PlanVideo clip for Lesson One that can be viewed online in streaming video.
View or DownloadLesson 2 - Food Production - Instructor's ScriptInstructor's script for Lesson 2.
View or DownloadLesson 2 - Knowledge and Skills CheckKnowledge and Skills Check for Lesson 2.
View or DownloadLesson 2 - Activity #1, Handout #1: Sample Standardized RecipeHandout #1 for Activity #1 from Lesson 2.
View or DownloadLesson 2 - Activity #1, Handout #2: Standardized Recipe ComponentsHandout #2 for Activity #1 From Lesson 2.
View or DownloadLesson 2 - Activity #1, Handout #3: Sample Standardized Recipe Answer KeyHandout #3 for Activity #1 from Lesson 2.
View or DownloadLesson 2 - Activity #2, Handout #1: Sample Food Production RecordHandout #1 for Activity #2 from Lesson 2.
View or DownloadLesson 2 - Activity #2, Handout #2: What, Where, Who, and When?Handout #2 for Activity #2 from Lesson 2.
View or DownloadLesson 2 - Activity #2, Handout #3: What, Where, Who, and When? with Suggested AnswersHandout #3 for Activity 2 in Lesson 2.
View or DownloadLesson 2 - Blank Individual Development PlanBlank Individual Development Plan for Lesson 2.
View or DownloadLesson 3 - Sanitation, Safety, and Security - Instructor's ScriptInstructor's script for Lesson 3.
View or DownloadLesson 3 - Knowledge and Skills ChecklistKnowledge and Skills Checklist for Lesson #3.
View or DownloadLesson 3 - Handout #1: Time-Temperature RelationshipHandout #1 for Lesson 3.
View or DownloadLesson 3 - Blank Individual Development PlanBlank Individual Development Plan for Lesson #3.
View or DownloadLesson 4 - Customer Service - Instructor's ScriptInstructor's script for Lesson 4.
View or DownloadLesson 4 - Knowledge and Skills ChecklistKnowledge and Skills Checklist for Lesson #4.
View or DownloadLesson 4 - Activity #2, Handout #1: Pizza Quality ScorecardLesson 4 - Activity #2, Handout #1.
View or DownloadLesson 4 - Blank Individual Development PlanBlank Individual Development Plan for Lesson #4.
View or DownloadLesson 5 - Program Regulations and Accountability - Instructor's ScriptInstructor's Script for Lesson 5.
View or DownloadLesson 5 - Knowledge and Skills ChecklistKnowledge and Skills Checklist for Lesson 5.
View or DownloadLesson 5 - Handout #1: Reimbursable Meal Components Handout #1 for Lesson 5.
View or DownloadLesson 5 - Handout #2: Sample Food-Based Lunch/Breakfast Meal Handout #2 for Lesson 5.
View or DownloadLesson 5 - Activity #1, Handout #1: Identifying Menu Planning Methods Activity #1, Handout #1 for Lesson 5.
View or DownloadLesson 5 - Blank Individual Development PlanBlank Individual Development Plan for Lesson #5.
View or DownloadLesson 6 - Equipment Use and Care - Instructor's ScriptInstructor's Script for Lesson 6.
View or DownloadLesson 6 - Handout #1: The 10 Rules of Knife Safety Handout #1 for Lesson 6.
View or DownloadLesson 6 - Knowledge and Skills ChecklistKnowledge and Skills Checklist for Lesson 6.
View or DownloadLesson 6 - Activity #1: Crossword PuzzleActivity #1 for Lesson 6.
View or DownloadLesson 6 - Activity #1: Facilitator's Key Answer Key for Activity #1 Crossword Puzzle - Lesson 6.
View or DownloadLesson 6 - Blank Individual Development PlanBlank Individual Development Plan for Lesson 6.
View or DownloadLesson 7 - Professional Excellence - Instructor's ScriptInstructor's Script for Lesson 7.
View or DownloadLesson 7 - Handout #1: The Four C's of CommunicationHandout #1 for Lesson 7.
View or DownloadLesson 7 - Activity #1Activity #1 for Lesson 7.
View or DownloadLesson 7 - Knowledge and Skills CheckKnowledge and Skills Check - Functional Area: Professional Excellence - Competency 6.1 for Lesson 7.
View or DownloadLesson 7 - Blank Individual Development PlanBlank Individual Development Plan for Lesson 7.
View or DownloadAttribution PagesView or DownloadNotebook Cover - Growing Your Professional Skills Cover for notebook. Published 2008. ET83-08
View or DownloadSpine for CoverSpine for notebook cover.
View or DownloadSpine - multipleMultiple copies of spine for notebook.
View or Download