Competencies, Knowledge, and Skill Statements for District School ...

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COMPETENCY 9.5ESTABLISHES STANDARDS FOR THE PROFESSIONAL DEVELOPMENT OFTHE DISTRICT’S CNP PERSONNEL.Entry-Level Knowledge StatementsKnows skills and abilities needed to perform a given job.Knows professional journals, trade publications, Internet Web sites, and other electronicresources that contain current information of professional interest.Knows importance of professional development for CNP personnel.Entry-Level Skill StatementsImplements a system to reward employees who participate in training and continuing educationprograms.Encourages staff participation in training and continuing education programs by approving leavetime when appropriate and within the terms of union agreements or district policy.Plans and/or conducts professional development programs for the district’s CNP personnel.Promotes employee membership in professional organizations.Provides a role model to CNP personnel for professional development through membership andactive involvement in professional organizations.Beyond Entry-Level Knowledge StatementsKnows the level of support from the district concerning professional development.Knows standards for professional and programmatic excellence.Knows methods and sources, including distance education, for providing formal trainingopportunities according to identified needs.Knows methods of assessing professional development opportunities for CNP personnel.59NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
COMPETENCY 9.5ESTABLISHES STANDARDS FOR THE PROFESSIONAL DEVELOPMENT OFTHE DISTRICT’S CNP PERSONNEL.Beyond Entry-Level Skill StatementsMaintains a reference library for CNP personnel.Formulates policies that will sustain staff development on a continuous basis.Develops a plan for delivering professional staff development programs.Encourages CNP personnel to utilize their skills and knowledge as professionals in theworkplace.Recognizes CNP personnel participation in professional development programs as a basis forpromotion.60NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
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COMPETENCIES, KNOWLEDGE, AND SKILLS
Page 3 and 4:
TABLE OF CONTENTSPreface ..........
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every subheading. One new competenc
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School Foodservice and Nutrition Sp
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FUNCTIONAL AREA 1: CUSTOMER SERVICE
Page 12 and 13: COMPETENCY 1.2IMPLEMENTS A DISTRICT
Page 14 and 15: COMPETENCY 2.1ESTABLISHES PROCEDURE
Page 16 and 17: COMPETENCY 2.2DEVELOPS AND INTEGRAT
Page 20 and 21: COMPETENCY 3.1ESTABLISHES MEASURABL
Page 22 and 23: COMPETENCY 3.2MANAGES THE CNP USING
Page 24 and 25: COMPETENCY 3.3IMPLEMENTS EFFICIENT
Page 26 and 27: COMPETENCY 4.1DEVELOPS PROCEDURES T
Page 28 and 29: COMPETENCY 4.2ENSURES OPERATIONAL P
Page 30 and 31: COMPETENCY 5.1IMPLEMENTS A COST-EFF
Page 32 and 33: COMPETENCY 5.2DEVELOPS PURCHASING G
Page 34 and 35: COMPETENCY 5.3ESTABLISHES STANDARDS
Page 36 and 37: COMPETENCY 6.1ENSURES CNP COMPLIANC
Page 38 and 39: COMPETENCY 6.3DEVELOPS GUIDELINES F
Page 40 and 41: FUNCTIONAL AREA 7: NUTRITION AND ME
Page 42 and 43: COMPETENCY 7.1DEVELOPS COST-EFFECTI
Page 44 and 45: COMPETENCY 7.2ASSESSES CUSTOMER PRE
Page 46 and 47: COMPETENCY 7.3WORKS WITH SCHOOL STA
Page 48 and 49: COMPETENCY 8.1EMPLOYS MANAGEMENT TE
Page 50 and 51: COMPETENCY 8.2DEVELOPS SHORT AND LO
Page 52 and 53: COMPETENCY 8.3IMPLEMENTS POLICIES A
Page 54 and 55: COMPETENCY 8.5REVIEWS CURRENT RESEA
Page 56 and 57: FUNCTIONAL AREA 9: PERSONNEL MANAGE
Page 58 and 59: COMPETENCY 9.3DEVELOPS METHODS FOR
Page 64 and 65: FUNCTIONAL AREA 10: FACILITY LAYOUT
Page 66 and 67: COMPETENCY 10.2DETERMINES EQUIPMENT
Page 68 and 69: COMPETENCY 11.1DEVELOPS AND IMPLEME
Page 70 and 71: COMPETENCY 11.2ESTABLISHES A WASTE
Page 72 and 73: COMPETENCY 12.1DEVELOPS A MARKETING
Page 74 and 75: COMPETENCY 12.3COMMUNICATES PROGRAM
Page 76 and 77: COMPETENCY 12.4IMPLEMENTS A PLAN FO
Page 78 and 79: COMPETENCY 13.1IMPLEMENTS MANAGEMEN
Page 80 and 81: COMPETENCY 13.2TRAINS STAFF TO USE
Page 82 and 83: COMPETENCY 14.1DEVELOPS AND IMPLEME
Page 84 and 85: COMPETENCY 14.2ESTABLISHES ROLE OF
Page 86: Analysis of Changes in the Number o
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