Canvas
Canvas is a learning management system for online training offered by the Georgia Department of Education School Nutrition Division. Canvas by Instructure is used to deliver courses online to School Nutrition employees throughout the state of Georgia.
Below is a list of current and future courses to be accessed in the Canvas Learning Management System (LMS). Refer to
Technology Requirements for more details.
Current Course Offerings
FUELING GEORGIA'S FUTURE: MANAGER PATHWAY
The Manager Pathway online training is designed to replace what is formally known as the Core Training-In-Depth (TID) courses. While the target audience for these courses includes Managers, Manager Trainees and Instructors (Supervisors, Coordinators, Trainers, etc.), the courses may also be beneficial for other positions. School Nutrition Directors may contact
WebTrainHelp@doe.k12.ga.us for enrollment information.
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Nutrition and Menu Planning
Description:
The purpose of this course is to help learners better understand how foods get their crediting in the National School Lunch, Breakfast and Afterschool Care Snack Program. It is comprised of three modules.
Target Audience: Instructors and Manager Trainees
Credit Hours: 4 - Food Safety and Managerial Control
Description: The purpose of this course is to describe the food safety regulations and concepts that pertain to a manager. It is comprised of five modules. Please note, this course is not a replacement for Food Safety Manager Certification (i.e. ServSafe).
Target Audience: Instructors and Manager Trainees
Credit Hours: 5 -
Menu Modifications
Description:
The purpose of this course is to help learners identify when menu modifications must be made, to know the difference between a food allergy and a food intolerance and when a medical statement is needed. It is comprised of three modules. Target Audience: Instructors and Manager Trainees
Credit Hours:
4 - Planning, Production and Service
Description:
The purpose of this course is to provide an overview of production records and why they are important to document compliance with the meal pattern. It is comprised of three modules.
Target Audience: Instructors and Manager Trainees
Credit Hours: 3 - Financial Management
Description: The purpose of this course is to help learners develop a deeper understanding of USDA foods, to learn how to identify domestic products, and to understand the role forecasting, purchasing, receiving and storage have on the financial health of the program and how those tasks impact the financial reports.
Target Audience: Instructors and Manager Trainees
Credit Hours: 6 - Leadership and Customer Relations
Description: The purpose of this course is to help you identify best practices that you can apply to your school nutrition program in the areas of leadership, team building, customer service, marketing, and communications.
Target Audience: Instructors and Manager Trainees
Credit Hours: 5 - HR Management
Description: The purpose of this course is to empower School Nutrition managers and supervisors by providing the framework to build capacity in understanding how to lead effective teams.
Target Audience: Instructors and Manager Trainees
Credit Hours: 30
CULINARY PATHWAY The purpose of these courses is to provide information about basic culinary skills for school nutrition professionals and empower them to prepare quality school meals.
In addition to the target audiences listed in each course category, School Nutrition Directors, Manager/Supervisors, Coordinators, and Trainers may enroll. For enrollment, contact WebTrainHelp@doe.k12.ga.us. - Kitchen Equipment
Description: The purpose of this course is to help school nutrition professionals understand the safe and efficient use of equipment commonly used in school kitchens.
Target Audience: Instructors, School Nutrition Managers, Manager Trainees, School Nutrition Chefs, Cooks and Food Production Staff.
Credit Hours: 10 - Knife Skills
Description: The purpose of this course is to help school nutrition professionals understand the safe and efficient use of knives commonly used in school kitchens.
Target Audience: Instructors, School Nutrition Managers, Manager Trainees, School Nutrition Chefs, Cooks and Food Production Staff.
Credit Hours: 2 - Culinary Techniques
Description: The purpose of this course is to explain the utilization of organizational skills and strategies including time management, time and temperature, and basic cooking techniques to streamline meal preparation and maintain food quality.
Target Audience: Instructors, School Nutrition Managers, Manager Trainees, School Nutrition Chefs, Cooks and Food Production Staff.
Credit Hours: 10
- Standardized Recipes
Description: The purpose of this course is to become familiar with and understand the importance of following a standardized recipe.
Target Audience: Instructors, School Nutrition Managers, Manager Trainees, School Nutrition Chefs, Cooks and Food Production Staff.
Credit Hours: 3
DIRECTOR DEVELOPMENT LEADERSHIP PROGRAM (DDLP, Formerly NDO) - Online
Description:
This training provides information about a broad range of topics that are relevant to a school nutrition director in the areas of administration, operations, nutrition, and marketing & communication. The course consists of 6 modules, live interactive sessions and study groups, and is designed to be completed during the first year. For more information, contact your Area Consultant.
Target Audience: New School Nutrition Directors
Credit Hours: 30