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 trainingOn 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.
- 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
- Program briefing PowerPoint presentation and notes (CD)
- Pocket Guide
- 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)
Workshop contentThe 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.
Activities marked with this symbol involve brainstorming and group discussion.
Activities marked with this symbol involve group work and problem solving.
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 TrainingThe 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.
Workshop session planThe 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.
|Background to the|
|Topic 1: Nutrition|
|Topic 2: The NHSC|
|Topic 3: Special|
dietary and cultural
|Where to from|