·         Guidance to Complete Self-Assessment Checklist 

·         Nutrient Analysis of District Menus (SMI)

·         Regional and Cluster Training Topics include: 

o    Program Compliance/Regulations

o    Nutrition Requirements

o    Financial Management

o    Menu Planning

o    Quantity Food Production/Culinary Techniques

o    Personnel Management

o    Standardized Recipes

o    Nutrition/Food Service Related Technology

o    Marketing/Merchandising

o    Safety/Sanitation

·         On-Site Technical Assistance

·         Procurement Options