National Healthy School Canteens

Trainer's Manual

Introduction

Page last updated: 22 October 2013

The aim of this training workshop is to provide school canteen managers with the opportunity to develop the skills and understanding necessary to use the National Healthy School Canteens (NHSC) food categorisation system.

Learning objectives of the training

On completion of the training participants will be able to:
  • design a canteen menu in line with the NHSC food categorisation system, and
  • assess individual manufactured food products against the nutrition criteria.
The training is designed to be delivered as a 3-hour workshop (exclusive of breaks).

Training resources

  • Guidelines for healthy foods and drinks supplied in school canteens
  • Quick Reference flip chart
  • Poster (Healthy kids need healthy canteens!) x 3
  • Training PowerPoint presentation (CD)
  • Trainer’s Manual
  • Participant’s Workbook
  • Food Safety Fact Sheet
Additional materials to assist communicating changes to the school community
  • Program briefing PowerPoint presentation and notes (CD)
  • Pocket Guide
Individual training sites will need to provide:
  • The Australian Guide to Healthy Eating poster
  • Healthy Eating for Children brochure
  • Food labels for hands-on activities (CD)
  • Evaluation forms (samples are provided for photocopying in Appendix 1)
Each jurisdiction will need to provide participants with local nutrition support contact details on the day of training.

Workshop content

The content of the workshop includes the following.
  • The background of the project – why it was developed and why it is a national project
  • Purpose of the training course – what participants can expect to take away from the training
  • Nutrition basics – to ensure that all participants have an understanding of the fundamentals of nutrition
  • Food labelling – to ensure participants have an understanding of the key elements of a food label
  • The NHSC food categorisation system – to explain the system and how to use the
  • NHSC Guidelines for healthy foods and drinks supplied in school canteens
  • Special dietary and cultural needs – to introduce some of the other issues that might need to be considered when designing canteen menus.
This training program recognises that most school canteen managers have undertaken some training which may vary from ad hoc workshops and conferences to Certificates in Canteen Management delivered by the Vocational Education and Training (VET) sector. As a result, they will have varying levels of understanding of nutrition basics. With this in mind, training activities are designed to engage participants in discussions and hands-on activities that recognise and make use of their prior learning. Throughout this workshop, practical application of existing and newly acquired knowledge is embedded in the activities.

Brainstorming and group discussion symbol Activities marked with this symbol involve brainstorming and group discussion.
Group work and problem solving symbol Activities marked with this symbol involve group work and problem solving.
Website links for further reading at the end of each section Website links for further reading at the end of each section

There are many aspects of running a school canteen, such as costing and promoting a menu. However, the NHSC training workshop will focus on how to use the NHSC food categorisation system so that canteen managers can apply the system in their canteen. These guidelines are not designed to incorporate other school activities such as fundraising.

Formal Assessment – Vocational Education and Training

The content of the training workshop incorporates relevant elements of the Australian Quality Training Framework (AQTF) competencies outlined in the Tourism, Hospitality and Events Training package
(SIT07) unit SITHCCC035A Develop menus to meet special dietary and cultural needs. Participants will be provided with a Workplace Implementation Project (the Project) that provides them with a framework and checklist to guide them through the process of implementation. The project also allows them to document skills already demonstrated over many years, as well as the new skills gained as a result of participating in the NHSC workshop.

An additional benefit of completing the Project is the option of obtaining a nationally recognised Statement of Attainment for the above unit of competency, if the evidence supplied meets the assessment requirements. Please note that if participants wish to gain a Statement of Attainment for the unit of competency they will need to contact a Registered Training Organisation (RTO) accredited to issue a Statement of Attainment for that unit. They will also need to meet that organisation’s assessment requirements. (See Appendix 2 for Assessor Guidelines.)

Some further reading and additional activities may be required to complete the Project. To assist participants to complete the Project, the Participant’s Workbook contains:
  • relevant website links for further reading at the end of each section
  • instructions on how to use the FSANZ Nutrition Panel Calculator, and
  • example Student Survey Questionnaires.
Further information about SITHCCC035A Develop menus to meet special dietary and cultural needs can be found at the National Training Information Service website: Training website, viewed 6 May 2010.

Workshop session plan

The 3-hour workshop covers the theory and justification of the role of the school canteen in the health of children and contains practical application of planning menus based on the nutrient criteria.

SessionContentActivitiesTime allocation
Introduction
  • Welcome participants
Background to the
National Healthy
School Canteens
Project
  • Provide brief overview of the background to the NHSC project
  • Identify the purpose of the training workshop
  • Outline workshop learning outcomes and schedule
  • Discussion regarding the definition of a healthy canteen
20 minutes
Topic 1: Nutrition
basics
  • Define nutrition
  • Identify 6 major classes of nutrients
  • Food labelling
  • Discussion on factors influencing the requirements of canteen customers
  • Classifying fats as saturated or unsaturated
  • Reading ingredient lists on food labels
30 minutes
Break10 minutes
Topic 2: The NHSC
food categorisation
system
  • Introduce The Australian Guide
to Healthy Eating and Dietary Guidelines as the basis for the
NHSC guidelines
  • Explanation of The Australian
Guide to Healthy Eating recommended serves and
serving sizes
  • Overview of the NHSC food categorisation system
  • How to handle foods and drinks categorised as AMBER
  • Sorting foods into GREEN , AMBER and RED categories
  • Assessing food items against the NHSC criteria
  • Discussion on ways to move the menu toward the ‘ GREEN ’ end of the traffic light spectrum
  • Discussion on how to incorporate variety into the school canteen menu
60 minutes
Break10 minutes
Topic 3: Special
dietary and cultural
needs
  • Distinguish between food
allergies and food intolerances
  • Identification of some of the cultural and religious influences on food choice
  • Looking after our planet – suggestions on how to make the menu ecologically friendly
  • Discussion on the role of the school canteen with regard to special dietary needs
  • Discussion on catering for cultural needs
  • Discussion around ideas for ethnic food days
30 minutes
Where to from
here?
  • Summary
  • Outline requirements for gaining a Statement of Attainment
20 minutes