TASN Recognized ICN (formerly NFSMI) Online Courses Guide

1 ICN Category: Child CareHoursProfessional Standards Code (if applicable)TASN LevelDietary Guidelines for Americans 201011310 Level 2-5 creating an Active, Healthy Environment1N/ALevel 3 Incorporating MyPlate in the Child Care Classroom1N/ALevel 3 Introducing MyPlate to Parents of Young Children1N/ALevel 3 Planning Cycle Menus in Child Care1N/ALevel 3 Planning Snacks as an Educational Activity1N/ALevel 3 Serving Adequate Foods in Child Care1N/ALevel 2 Serving Safe Food in Child Care, Lesson 1: Clean1N/ALevel 1 Serving Safe Food in Child Care, Lesson 2: Separate1N/ALevel 1 Serving Safe Food in Child Care, Lesson 3: Cook1N/ALevel 1 Serving Safe Food in Child Care, Lesson 4: Chill1N/ALevel 3 What are the Nutritional Benefits of MyPlate1N/ALevel 3 Step-by-Step Menu Planning for Child Care1N/ALevel 3 ICN Category: Child NutritionHoursProfessional Standards Code (if applicable)TASN LevelAdult Learning43430 Level 4 Batch Cooking- From the No Time to Train Series12110, 2120 Level 2 Coaching33410, 3430 Level 3 or 4 Cooking for the New Generation62110, 2120, 2130 Level 2 Culinary Techniques 1: Introduction to Preparing Healthy School Meals12100 Level 2 Culinary Techniques 2: Preparing Fruits, Vegetables, and Salads62100 Level 2 Culinary Techniques 3: Preparing Entree Items82100 Level 2 Culinary Techniques 4.

2 Preparing Soups, Eggs, Dairy, and Sauces82100 Level 2 Culinary Techniques 5: Preparing Breads and Baked Goods62100 Level 2 Culinary Techniques 6: Using Seasonings42100 Level 2 Dietary Guidelines for Americans 201011310 Level 2-5 Financial Management: A Course for School Nutrition Directors123300 Level 4 or 5 Focus on the Customer for School Nutrition Assistants64110, 4120, 4130 Level 1 or 3 Focus on the Customer for School Nutrition Managers74110, 4120, 4130 Level 4 Food Production 3 or 4 Food Service You Are Important44110, 4120, 4130, 4140 Level 3 Hot and Cold Temperatures12110, 2130, 2610, 2620 Level 1 Human Resources Series- Communication Skills for Managers44140, 4150 Level 3 or 4 Human Resources Series- creating a motivating Workplace33410, 3420 Level 3 or 4 Human Resource Series- Dealing with Conflict in the Workplace33410, 3420 Level 3 or 4 Human Resource Series- Dealing with Difficult People and Situations33410.

3 3420 Level 3 or 4 Human Resource Series- Delegating and Empowering33410, 3420 Level 3 or 4 Human Resource Series- Employee Discipline33410, 3420 Level 3 or 4 Human Resource Series- Performance Standards and Expectations33410, 3420 Level 3 or 4 Inventory Management- Controlling Cost12510, 2520, 3320 Level 4 or 5 Inventory Management and Tracking42500, 3320 Level 4 or 5 motivating Participants43430 Level 4No Time to Train: MyPlate41310 Level 3 Nutrition 101101300 Level 3On the Road to Professional Food Preparation- Portion Control42120, 2210 Level 2On the Road to Professional Food Preparation- Recipe Adjustments42110, 2120, 2210 Level 2On the Road to Professional Food Preparation- Standardized Recipes42110, 2120, 2210 Level 2On the Road to Professional Food Preparations- Weights and Measures42110, 2120, 2210 Level 2 Quality in Value Added Products12110 Level 2 Receiving Affects Customer Satisfaction from the No Time to Train Series12520 Level 1-3 USDA Foods: Disaster Preparedness23240 Level 4 or 5 USDA Foods: DoD Fresh Fruit and Vegetable Program- The Basics11170, 2400 Level 2-5 USDA Foods.

4 Life Cycle of USDA Foods31170, 2400 Level 3-5 USDA Foods: Processing 10131170, 2400 Level 3-5 TASN Recognized ICN ( formerly nfsmi ) Online Courses GuideUSDA Foods: Primer 131170, 2400 Level 3-5 USDA Foods: Primer 231170, 2400 Level 3-5 USDA State Agency Guidance to Procurement Topic 1151170, 2420, 2430 Level 5 USDA State Agency Guidance to Procurement Topic 2181170, 2420, 2430 Level 5 USDA State Agency Guidance to Procurement Topic 3201170, 2420, 2430 Level 5 Financial Management #113300 Level 4 or 5 Financial Management #213300 Level 4 or 5 Financial Management #313300 Level 4 or 5 Fueling the School-Aged Athlete- Healthy Eating Score!11210, 1220 Level 3 or 4 Update on Inborn Errors of Metabolism11160 Level 3-5 ICN Category: Food SafetyHoursProfessional Standards Code (if applicable)TASN LevelFood Safe Taste Testing12610, 2620 Level 1 Managing School Allergies in School Nutrition Programs41160, 2210 Level 3-5 Norovirus Series Part 1- What is Norovirus?

5 12620, 3230, 3450 Level 1 Norovirus Series Part 2- Body Fluid Cleanup: Using a Body Fluid Cleanup Kit12620, 3230, 3450 Level 1 Norovirus Series Part 3- Employee Exclusion and Restriction: Preventing12620, 3230, 3450 Level 1 Responding to a Food Recall: Procedures for Recalls of USDA Foods42630 Level 1 Serving it Safe122600 Level 1 ICN Category: Special NeedsHoursProfessional Standards Code (if applicable)TASN LevelCarbohydrate Counting for School Nutrition Staff11160, 2210 Level 2 or 3 Managing School Allergies in School Nutrition Programs41160, 2210 Level 3-5 Update on Inborn Errors of Metabolism11160 Level 3-5 Special Foods for Special Kids11160 Level 3-5 Communicate Effectively with Families of Special Needs Children12210 Level 3-5 Carbohydrate Counting for School Food Service11160, 2210 Level 2 or 3 Helping Child Nutrition Professionals11160, 2210 Level 3-5 ICN Category.

6 WellnessHoursProfessional Standards Code (if applicable)TASN LevelEvaluating School Wellness Activities23230, 3450 Level 4 or 5 Meeting the Wellness Challenge103230, 3450, 4120, 4150, 4160 Level 4 or 5 Fueling the School-Aged Athlete- Healthy Eating Score!11210, 1220 Level 3 or 4