The purpose of this site is to provide St. Lucie administrators and educators a resource for technology related Instructional Management, Integration tools, and our digital ecosystem to support instruction and learning. This site offers a monitored forum by Instrucitonal Technology Department to assist users with technology integration inquiries.
This course is designed to provide lesson plans and resources to support Internet & Digital Citizenship instruction in St. Lucie. All resources are from NetSmartz.org.
This course will teach the organization an proper use of the Brigance Inventory of Early Developmental skills. Participants will learn how to prepare for and select appropriate skills test and how to analyze results and use for informing instruction. The course is worth 15 in-service points.
This will guide participants on how to adminsiter, score and analyze results of the TSI. Participants will learn how to create meaniful IEP objectives and monitor progress using this assessment.
This will guide participants on how to adminsiter, score and analyze results of the CIBSII. Participants will learn how to create meaniful IEP objectives and monitor progress using this assessment.
This course is to review all Food Service Procedures that employees will need to follow on a daily basis. Every Food Service Employee is required to take this course on an annual basis.
This course is designed to provide all food service employees with the knowledge and skills needed to develop a successful HACCP Plan at each nutrition program. Participants will learn all Standard Operating Procedures and how to complete HACCP forms accurately.
This course is to review all Food Service Procedures that employees will need to follow on a daily basis. Every Food Service Employee is required to take this course on an annual basis.
This course is designed to teach participants the structure of the National School Lunch Program and Commodity School Program. It provides an overview of the State and Local officials in the areas of program administration, preparation, and service of nutritious lunches, payment of funds, use of program funds, program monitoring and reporting.
This course will introduce participants to the organization authority of the St. Lucie County School District and its general policies related to the school food service program.
This course is designed to help the food service management staff on how to handle a situation if we are commanded to serve our community in opening and operating shelters to feed the public in front of a local emergency. Participants will learn steps before, during and after the emergency.
This course is designed to educate the school food service management in the area of Personnel Management. Additionally, provides an overview of the St. Lucie County procedures for human resources.
This course is designed to assist the school food service management in controlling cost and in operating a financially succesful school food service program. Additionally, provide an overview of the regulated accountability procedures in the St. Lucie school's Child Nutrition Program.
The Menu Planner is designed to educate school foodservice staff on the link between nutrition and health. It has been updated to reflect the nutrition goals of the 2005 Dietary Guidelines for Americans. This nutrition resource includes chapters on how to promote the school meals programs.
This course is designed to teach participants the use and value of the Food Buying Guide for Child Nutrition Programs (FBG). This guide is commonly used for determining the contribution of a specific food product to the food-based meal patterns and for calculationg the amount of food to purchase and/or prepare.
This course is designed to teach Federal Requirements regarding the determination and verification of eligibility for Free and Reduced price meals in the National School Lunch Program and the School Breakfast Program.
This course, Food Safety, is a component of the series of on-line courses for an aspiring or new Food Service Managers. Through this series new managers will be provided with the tools and skills necessary to successfully manage a "Child Nutrition Program" in St. Lucie County School District.
This course was designed to teach the food service employ concepts in the Dietary Guidelines for Americans 2005 and to meet the Key Area 2 Nutrition portion of the specialized training requirements for Level Two Certification.
The purpose of this site is to provide St. Lucie Teachers with a step by step resource for conducting Action Research as a cohort in school year 2011-12 supported through the Professional Development Dept.
This is a self-paced training that is designed to help schools, parents, and child advocates become better educated with identifying and supporting homeless children and youth. Participants will earn 4 inservice points. To participate in the course, you must: 1. Register in ERO. 2. Have a Moodle account. If not, create your account by following the directions on the login screen. 3. Be provided with the enrollment key.
