Training and Resources
The Office of School and Community Nutrition Programs offers a variety of technical assistance resources and training opportunities to support program implementation and professional development for program operators.
On-Demand Training & Recordings
Virtual Virginia
VDOE SCNP Training Hub
Administrative Review (AR) Training
Virginia Food for Virginia Kids Training
The VFVK training modules are intended to support school and community nutrition program professionals in scratch-cooking, increasing local food procurements, and developing student-driven meals. Download the VFVK Training Series course instructions for assistance in course enrollment and navigation.
YouTube
Check out the latest webinar recordings available on YouTube.
New Director’s Training
- New Director’s Academy: VDOE-SCNP offers a week-long workshop each summer for new and aspiring school nutrition directors to provide a comprehensive overview of the USDA Child Nutrition Program operations and requirements. These engaging sessions cover federal and state program regulations, free and reduced-price meal eligibility, meal patterns and nutrition standards, financial management, procurement, accommodating special dietary needs, and much more!
- New Director’s Orientation: The school division’s assigned SCNP Regional Specialist provides an on-site visit tailored to each director’s needs an experience level. The visit includes meal service observations and one-on-one technical assistance.
Manager & Staff Training
Summer Manager Workshops
Each summer the VDOE-SCNP coordinates professional development opportunities for school and community nutrition program managers and directors. The 2026 Summer Manager Workshops will provide two different training opportunities utilizing the ICN courses on Managing Food Allergies and Strategies for Leading Effective Teams. Reference SCNP Memo No. 2025-2026-46 for more information.
Team Nutrition Training Program for Frontline Cafeteria Staff
The Team Nutrition Training Program for Frontline Cafeteria Staff provides Virginia cafeteria staff with training to meet the final rule—Child Nutrition Programs: Meal Patterns Consistent With the 2020-2025 Dietary Guidelines for Americans, while incorporating scratch cooking, locally sourced foods, and student-driven menu offerings. Seven workshops will be provided each year in June-August 2025, 2026, and 2027, and participants will have the opportunity to attend one workshop each summer to earn up to 18 hours of professional development throughout the three-year training. The workshops provide participants with in-person, hands-on culinary training and interactive classroom-based learning to support their advancement in professional development.
Virginia Farm to School and Directors Conference
The Virginia Farm to School and Directors Conference is a dynamic education event hosted by VDOE-SCNP. The event convenes Virginia school and community nutrition program operators, producers, distributors, nonprofit organizations, and other farm to school stakeholders for program capacity building and networking sessions. Visit the conference webpage for details and registration.
Resources
Community Eligibility Provision
The Community Eligibility Provision (CEP) Toolkit provides information and resources for all CEP eligible school divisions participating in the National School Lunch Program and School Breakfast Program, including an annual timeline of required activities, checklists, a financial viability analysis tool, communications resources, and strategies for increasing participation.
Local School Wellness Policy
Each local education agency participating in the National School Lunch Program (NSLP) and/or the School Breakfast Program (SBP) must develop a Local School Wellness Policy (LSWP) to guide their efforts in establishing a school environment that promotes students’ health, well-being, and ability to learn. Below are resources created to assist LEAs with the development/enhancement of their wellness policies.
- The Guidance Document can be used as a handbook when creating or updating the LSWP.
- The Model Policy provides school divisions with a sample policy that scores high on the WELLSAT3.0.
- Use the LSWP Checklist as a quick guide to ensure the LSWP meets all federal and state requirements.
School Fundraisers (8VAC20-740)
“Fundraiser” means a school-sponsored activity where food or nonfood items are sold on the school campus during regular school hours by the school-sponsored organization to raise money for a school-related program or activity. Virginia law restricts the amount of allowable fundraisers during the school day.
Nutrition Standards for Competitive Foods and Fundraisers (8VAC20-740)
In Virginia, “competitive foods” are all foods available for sale to students on the school campus during the school day, other than meals reimbursed under NSLP and SBP. Virginia law has nutrition standards that apply to all competitive foods. The nutrition standards for competitive foods must be in the LSWP.
New! Knife Skills for Fresh Produce
The VDOE-SCNP created Knife Skills for Fresh Produce as a visual training guide to support school and community nutrition professionals with fresh produce preparation. Each page provides practical guidance for kitchen use, focusing on fresh fruits, vegetables, and scratch-made meals, including knife skills for 23 produce items.
Procurement Resources
The VDOE-SCNP is committed to providing comprehensive support to Child Nutrition Program operators in Virginia. Visit Child Nutrition Programs Procurement (coming soon!) for templates, tools, guidance, and best practices to support schools and community organizations’ procurement efforts and to ensure compliance with federal and state regulations.
Procedures for Contracting with a Food Service Management Company
Sponsors considering contracting for food service with a private for-profit food service management company (FSMC) are required to contact VDOE-SCNP before initiating the procurement process. Review the Child Nutrition Programs Procurement page (coming soon!) for the:
- required solicitation template sponsors must use,
- required contract renewal template sponsors must use,
- Other helpful resources and information, and
- FSMC solicitation review timeline.
Standardized Recipes
The VDOE-SCNP works with a Recipe Development Team comprised of school nutrition directors, menu planners, and chefs to create and standardize recipes for use in the child nutrition programs around the Commonwealth. A standardized recipe is one that has been tried, tested, and evaluated to produce consistent quality and yield every time when the exact procedures, equipment, and ingredients are used. Use the standardized recipe template to help with this process as you create your own recipes.