This 7-part training program is intended for new and aspiring school nutrition program managers and directors with five years or less experience. Lessons provide an overview of school nutrition programs, define the role and responsibilities of a manager or director, and review the relationship between local policies and State/Federal regulations. The course has been developed to encourage open-group discussion so participants can be actively involved in learning the skills and knowledge needed for the daily operation of school nutrition programs. Session 1: Introduction to ISNLP & Effective Goal Setting Using SMART Goals; Program Accountability, Integrity, and the Role of the Director; Human Resource Management Session 2: Meal Patterns SNP Session 3: Menu Planning for Healthy School Meal, Meal Accommodations, Food Safety Session 4: Food Production Records Session 5: Food Production & Operation Management, Procurement & Inventory Management Session 6: Customer Experience, Merchandising, & Food Presentation, Marketing Session 7: Menu Planning for Healthy School Meal, Meal Accommodations, Food Safety Session 8: Key Performance Indicators, Workplace Safety & Emergency Preparedness & Wrap-Up of ISNL ESC Region 11 Child Nutrition courses are a valuable tool for continuing education for district staff operating Child Nutrition Programs. There are no restrictions on attendance for district staff. Each district will be permitted to take one food service management company (FSMC) employee, who may attend these sessions if accompanied by the district staff person responsible for contract management and oversight. FSMC attendees must pay a $25 participation fee to attend and may not charge the cost to the nonprofit school lunch program or use federal nutrition funds for the expense.