Course Guide

The following chart lists each lesson and all required and non-required activities and resources in this course. Use this as a guide, table of contents, or print it out and use as a checklist to manually keep track of progress through the course. Required activities are marked with a star and must be completed and reviewed by a trainer, coach or administrator. VLS Partner users will utilize the VLS learning management system to track progress towards course certification.

www.virtuallabschool.org

Staff Name

Dates

Certifier

Within the Focused Topics Essentials in Child Care Food Service course you will learn about:

Strategies to optimize menu planning, cost savings, and food safety in your child care program
Healthy dining habits that promote optimal development for children and youth
Ways to encourage children and youth to develop healthy attitudes about a range of healthful foods
Best practices in food safety around issues like hygiene, sanitation, temperature control, pathogens, and allergens

Course Outline

View:

Course Guide

WWW.VIRTUALLABSCHOOL.ORG

Staff Name

Dates

Certifier

Lsn/Req	Title	Section
1	Menu Planning for Success
Not required	Infant Meal Pattern	Learn
Not required	Child Meal Pattern	Learn
Not required	CACFP Meal Patterns: Infant Meals	Learn
Not required	CACFP Meal Patterns: Child and Adult Meals	Learn
Not required	CACFP Meal Patterns Best Practices	Learn
Not required	Planning Cycle Menus for Child Care	Learn
Not required	Five Week CDC/SAC Spring Cycle Menu	Learn
Not required	BBQ Pulled Pork on a Roll Recipe	Learn
Not required	Cole Slaw Recipe	Learn
Not required	New CACFP Meal Pattern Self-Assessment	Learn
Not required	USDA - Menu Planner	Explore
Not required	Spring Week 1 Milk Calculator	Apply
Not required	Spring Week 1 Production Calculator	Apply
2	Family-Style Dining in Child Care Settings
Not required	Benefits and Steps for Family-Style Dining	Learn
Not required	MyPlate Daily Checklist: Find your Healthy Eating Style - 1200 calories	Learn
Not required	MyPlate Daily Checklist Find your Healthy Eating Style - 1400 calories	Learn
Not required	MyPlate Daily Checklist Find your Healthy Eating Style - 1600 calories	Learn
Not required	Healthy Portions for Preschoolers in Each Food Group	Learn
Not required	More Examples of Healthy Preschooler Meal and Snack Portions	Learn
Not required	Family-Style Dining Guide: A Mealtime Approach for Early Care and Education Programs	Explore
Not required	American Academy of Pediatrics’ Choking Hazards fact sheet	Apply
Not required	Reducing Choking Risks Fact Sheet	Apply
3	Food Preparation & Presentation
Not required	Overcoming Picky Eating	Learn
Not required	Memorable Mealtimes	Learn
Not required	Behavioral Milestones: 2-5 Years	Learn
Not required	Team Nutrition	Explore
Not required	Culture Survey for Food Service	Apply
4	Inventory Management
Not required	Sample Vendor Contract	Learn
Not required	Storeroom Basics Poster	Learn
Not required	Inventory Requirements	Learn
Not required	Costs of Goods Sold	Learn
Not required	Completing a Food Production Record Activity Sheet	Explore
Not required	Production Calculator – Spring Week 2 Excel file	Explore
Not required	NFSMI Inventory Turnover Rate Self-Evaluation	Apply
5	Food Safety Part 1: Hygiene & Sanitation
Not required	Use Disposable Gloves Properly - Poster	Learn
Not required	Cleaning and Sanitizing Summary	Learn
Not required	Tri-Service Food Code	Explore
Not required	Questions about the FDA Food Code (2017)	Explore
Not required	Don't Forget to Wash - Poster	Apply
Not required	Clean and Sanitize Poster	Apply
Not required	How to Clean and Sanitize in a Three-Compartment Sink	Apply
6	Food Safety Part 2: Temperature Control
Not required	Time/Temperature Control for Safety (TCS) Foods	Learn
Not required	Walk-in Cooler Temperature Log	Learn
Not required	Use That Thermometer Poster	Learn
Not required	Using and Calibrating Thermometers	Explore
Not required	Thermometer Calibration Log	Explore
Not required	Cooking and Reheating Temperature Log	Apply
Not required	Cooling Temperature Log	Apply
Not required	Food Production Log	Apply
Not required	Receiving Log	Apply
Not required	Refrigeration Log	Apply
7	Food Safety Part 3: Pathogens and Allergens
Not required	Preventing Contamination During Food Preparation	Learn
Not required	Voluntary Guidelines for Managing Food Allergies In Schools and Early Care and Education Programs	Learn
Not required	Foodborne Illness Self-Assessment Tool	Learn
Not required	Opportunities for Cross-Contamination	Explore
Not required	Food Allergies at My Center Checklist	Apply
Not required	FARE - Food Allergy & Anaphylaxis Emergency Care Plan	Apply
	Assessments & Tools
Required	End of Course Assessment VLS Assessed: Support Staff, Direct Care Staff, Non-Supervisory Specialist, Training & Curriculum Specialist, Program Manager, Installation Administrator, Service Monitor, HQ Administrator		? Need additional clarification? Click to open the support page for this content.