Montana School Nutrition Association

Determining Officials from all public, private, and CEP schools will love this course that will cover the What, Why, When and How of DCA - one of your two required systems for operation of the National School Lunch Program! There' is a wealth of information and functionality in the Direct Certification Application. It's very important to use it correctly to minimize your and your families' workloads, assure students are provided their correct benefit issuance for free or reduced meals, and assist with verification requirements. We will take you through all of the information available to you in DCA and the business processes and timing that optimize the functionality within DCA. We will walk through the technical steps and explanations to give you a fuller understanding of what the system does for you, and the easiest way for you to process students in DCA, FRAPP, and exports to your POS and FRAM uploads.

ABSOLUTE MUST FOR FIRST TIMERS! Join past MTSNA President and Professional Development Chair, Patrice O’Loughlin, for a fun, engaging overview of the MTSNA Conference. Learn about critical classes, meet new friends and HAVE FUN! Enhance your professional image and add credibility to your position and your school’s program. This class will provide a career ladder you can use to advance in the field and stay current on job-related issues. It’s not as scary as you think! WE WILL SIT WITH YOU!!!

Join Health-e Pro and School Services of Montana for a practical look at how Health-e Pro’s Menu Planning and Production modules help save time, reduce costs, and support compliance. As a proud partner of Premier and US Foods, Health-e Pro offers menu planning software at no cost to members of the School Services of Montana Food Co-op. From Buy American documentation to sodium updates, ingredient changes, and new milk regulations, Health-e Pro gives you the tools and documentation you need to keep up with changing requirements.

This course is perfect for anyone who feels unsure when it comes to their food service fund budget and wants to do a deep dive on the basics. Many people forget that our food service programs are a business and this class will equip you to succeed. We will cover basic revenue and expenditure percentages and explore how to price your meals and a la carte items accordingly. If you want to enter the new school year with the tools to effectively manage your school food service fund, this is the class for you!

In this workshop we'll run through the benefits of making/eating fermented/pickled veggies then go through the process of making a few items (ex: sauerkraut, kimchi, pickles) and have a taste testing/recipe share at the end. 

When food becomes art. Make colorful dips, while learning about color patterns and just as colorful foods. Paint and play with your food while learning about nutrition, color, and the tasty things in life! This class will teach introductory cooking with easy-to-pick-up knife skills, mixing, and blending to make tasty dips. We will learn how to make dye from our food and then how to paint using our new ingredient!