Competencies, Knowledge, and Skills for District-Level School ...

More documents

Recommendations

Info

Com p e t e n c i e s, Kn o w l e d g e , a n d Skills fo r District-Le v e l Sc h o o l Nu t r i t i o n Pr o f e s s i o n a l s in th e 21s t Ce n t u r y Functional Area 1: Facilities and Equipment Management Com p e t e n c y 1.1 Provides leadership in designing and planning facilities that support the operational goals of the school nutrition program. Ess e n t i a l Knowledge Statements • Knows the relationship of the menu to the design of a facility. • Knows facility design, equipment, and distribution issues related to on-site preparation, central production, and/or warehousing operations. • Knows design principles that maximize equipment efficiency and facility layout to meet program goals. • Knows principles of designing facilities for efficient service. Skill Statements • Utilizes a team approach for planning new construction and/or renovation projects. • Seeks input from school nutrition staff for design enhancements to improve workflow and service systems. • Creates a profile describing the school nutrition program to guide the planning team in designing an effective and efficient operation. • Leads a team-based needs assessment of the school nutrition program to guide new construction and/or renovation projects. 5
Com p e t e n c y 1.1 continued Adv a n c e d Knowledge Statements • Knows the importance of interpreting architect/consultant blueprints in new construction/renovation projects. Skill Statements • Evaluates architect/consultant blueprints to determine if designs address the operational needs of the school nutrition program and communicates recommendations, as needed. Jus t -in-ti m e Knowledge Statements • None Skill Statements • None Com p e t e n c y 1.2 Develops guidelines for selecting and maintaining equipment to accomplish the operational goals of the school nutrition program. Ess e n t i a l Knowledge Statements • Knows factors that influence the selection of equipment. • Knows federal, state, and local regulations that guide the purchase and disposal of equipment. • Knows fundamentals for preparing equipment specifications. • Knows importance of verifying the school nutrition site’s capacity to support the energy/utility requirements of selected equipment. • Knows importance of evaluating energy efficiency of equipment. • Knows the equipment industry distribution channels and foodservice equipment safety/quality approval agencies that influence the selection of equipment. (e.g., NSF International, AGA, UL, ISO). Skill Statements • Ensures that equipment selected is appropriate for facility and operational needs to meet short and long term goals of the school nutrition program. 6
Page 1 and 2: Na t i o n a l Fo o d Se r v i c e
Page 3 and 4: This publication has been produced
Page 5 and 6: Acknowledgments Wr i t t e n an d D
Page 7 and 8: Int r o d u c t i o n continued ope
Page 9: Kno w l e d g e an d Sk i l l St a
Page 13 and 14: Com p e t e n c y 1.3 continued Ski
Page 15 and 16: Com p e t e n c y 2.1 continued •
Page 19 and 20: Com p e t e n c y 3.2 continued Adv
Page 23 and 24: Com p e t e n c y 4.3 continued Jus
Page 27 and 28: Com p e t e n c y 5.3 continued Adv
Page 29 and 30: Com p e t e n c y 6.2 Develops a cu
Page 41 and 42: Functional Area 10: Technology and
Page 43 and 44: Sa m p l e Jo b De s c r i p t i o
Page 45 and 46: Fun c t i o n a l Ar e a s of Respo
Page 47: N a t i o n a l Fo o d Se r v i c e

Competencies, Knowledge, and Skills for District-Level School ...

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?