NSLP Training
Course Name Course Description
New Meal Pattern Requirements in the School Breakfast Program
This course describes the meal pattern requirements for pre-K through 12th grade students participating in the School Breakfast Program. This course provides 1 hour of Professional Standards credit.
Updated 5/2021
New Meal Pattern Requirements in the National School Lunch Program
This course describes the meal pattern requirements for pre-K through 12th grade students participating in the National School Lunch Program. This course provides 1 hour of Professional Standards credit.
Updated 5/2021
Calorie Requirements for School Meals and Competitive Food Sales This introductory module describes calorie requirements for the School Lunch and Breakfast Programs and food items sold in competition with reimbursable meals. This course provides .5 hours of Professional Standards credit.
Updated 2/2021
Saturated and Trans Fats Requirements
This modules introduces participants to the saturated and trans fats specifications for the meal pattern requirements in the School Lunch and Breakfast Programs. This course provides .5 hours of Professional Standards credit.
Updated 11/2020
Sodium Requirements for NSLP and SBP
This introductory module describes Sodium specifications in the National School Lunch and Breakfast Program meal patterns. This course provides .5 hours of Professional Standards credit.
Updated 6/2021
Crediting Grains in the National School Lunch and School Breakfast Programs
This introductory module describes how to credit and meet the whole grain-rich requirements in NSLP and SBP. This course provides .5 hours of Professional Standards credit.
Updated 5/2021
Buy American and Geographic Preference
This module describes the key points needed to understand guidance related to Buy American and "Georgraphic Preference" as related to procurement practices.
Updated 7/2020
Food Production Records in NSLP and SBP This introductory module describes the parts of a Food Production Record, suggests best practices for completing the documentation, and provides an opportunity to practice applying what you have learned. This course provides .5 hours of Professional Standards credit.
Updated 05/2021
Supporting Documentation for Food Production Records
This course reviews the four types of supporting documentation to be used when completing Food Production Records. This course provides .5 hours of Professional Standards credit.
Updated 11/2020
Counting Reimbursable Meals in NSLP and SBP
This course offers an introduction to counting reimbursable meals, including benefit issuance lists and the Accuclaim process. This course provides 1 hour of Professional Standards credit.
Updated 2/2021
Offer vs Serve at Lunch
This module explains the purpose and requirements of offer vs serve and describes the implementation of OVS at lunch. This module provides 30 minutes of professional standards credit.
Updated 12/2020
Offer vs Serve at Breakfast
Explains the purpose and requirements of offer vs serve and describes the implementation of OVS at breakfast. This module provides 30 minutes of professional standards credit.
​Updated 5/2021
Eligibility Guidance in NSLP
This course provides an overview of Eligibility in the National School Lunch Program, including how to determine categorical eligibility and how to review applications. This module provides 1 hour of Professional Standards credit.
Updated 7/2021
Verification of Eligibility
This introductory module describes the steps required to verify student eligibility for Free and Reduced-Price meals in the National School Lunch and School Breakfast Programs. This course provides 1 hour of Professional Standards credit.
Updated 7/2021
Processing School Meal Applications
This module describes how to review and process school meal applications. This course provides .5 hours of Professional Standards credit.
Updated 7/2020
Community Eligibility Provision: Completing the CEP Report This introductory module provides an overview of the Community Eligibility Provision reporting process.
Updated 9/2018
Implementing and Operating the Community Eligibility Provision
This web-based training module, Implementing and Operating the Community Eligibility Provision is for CEs who have elected to participate in CEP and provides guidance in the implementation process and changes to operations under CEP. Satisfactory completion of the course will provide 60 minutes of professional standards credit.
Updated 2/2021
Benefits of USDA Foods
This module provides an introduction to the use of USDA Foods in the National School Lunch and Breakfast Programs. This course provides .5 hours of Professional Standards credit.
Updated 11/2020
USDA DoD Fresh Explains the background and features of the United States Department of Agriculture (USDA) Department Of Defense (DoD) Farm to School Program and describes the steps in the DoD Farm to School distribution.
Updated 11/2020
Offering Choices in School Meals This module provides best practices for increasing the choice and variety of offerings provided to students participating in the National School Lunch and School Breakfast Programs. This course provides .5 hours of Professional Standards credit.
Updated 5/2020
Visual Appeal in School Meals
This introductory module offers ways methods to increase the visual appeal of school meals to aid in increasing student participation in the meal programs. This course provides .5 hours of professional Standards credit.
Updated 5/2020
Meal Marketing and Promotion
This introductory module describes basic principles and examples of meal marketing and promotion in the National School Lunch and School Breakfast programs. This course provides .5 hours of Professional Standards credit.
Updated 7/2020
Customers and Communication
This module defines elements of excellent customer service and describes best practices for communicating with your customers. This course provides .5 hours of Professional Standards credit.
Updated 5/2020
Sound Financial Practices Describes key concepts in financial management and identifies resources for financial reporting.
Updated 11/2020
Administrative Review Process This PowerPoint presentation provides an overview of the new administrative review process. Information provided includes how the review has changed, what the review covers, general timelines, required documentation and specific processes for before, during and after the on-site review. (Revised November 10, 2015)
New Basics of the Procurement Processes
This web-based training covers the basics of the procurement process in the National School Lunch Program. You can watch a training webinar on the procurement process here.
Updated 7/2021
New Keys to a Successful Procurement Review
This web-based training provides an overview of the Procurement Review process and guidance for completing the Procurement Table in TX-UNPS. You can watch a training webinar on the Procurement Review process hereThis course provides .5 hours of Professional Standards credit.
Updated 7/2021
TX-UNPS - Administrative Review: Viewable Modules
This PowerPoint presentation provides Contracting Entities with an overview of the Administrative Review features in TX-UNPS and focuses specifically on Viewable Only Modules that include: Commendations, Technical Assistance and Notes to CEs.
TX-UNPS - Administrative Review: Review Attachments
This PowerPoint presentation provides Contracting Entities with an overview of the Administrative Review features in TX-UNPS and focuses specifically on Review Attachments. 
TX-UNPS - Administrative Review: Review Forms
This PowerPoint presentation provides Contracting Entities with an overview of the Administrative Review features in TX-UNPS and focuses specifically on Review Forms.
TX-UNPS - Administrative Review: Corrective Action Document (CAD)
This PowerPoint presentation provides Contracting Entities with an overview of the Administrative Review features in TX-UNPS and focuses specifically on Corrective Action Documents.
NSLP Training Resources
ASCP Snack Supper Meal Pattern Charts (English/Spanish)
Income & Categorical Application Tips
Mobile FBG App Instructions
Exhibit A Grains Chart
Income Eligibility Calculator 2021-22
USDA Professional Standards
Food Production Record Highlighted
Income Eligibility Guidelines 2021-22
Vegetable Subgroups
Food Production Record Highlighted - Spanish
Meal Pattern Charts
Verification Reminders SY2021-22
Helper Sheets for NSLP
Meal Pattern Charts - Spanish Verification Report Tips
Helper Sheets for NSLP - Spanish
Medicaid Reduced Conflicts on Household Application
Webinar: Procurement & Reviews, Bridging the Gap ARM Section 17

Assistance available in English and Spanish. Please call 877-TEX-MEAL (877-839-6325) for help.

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Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: How to File a Complaint, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

Mail:
U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
1400 Independence Avenue, SW
Washington, D.C. 20250-9410
Fax: (202) 690-7442; or
 
This institution is an equal opportunity provider.
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Commissioner Sid Miller

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