Training in depth: handbook for training school food services personnel, 1968

.. . .; -, .......
Jock P. Ni State Superintendent of Schooh

Georgia Deportment of Educat;on

Office 01 School Admini.trati.e Service.

I'Training In Depth
Handbook for' Training School Food Services Personnel

FOREWORD
Many programs contribute to the department's effort to provide effective educational leadership. From 1961 to 1967, the School Food Service Section, Division of Administrative Services and Trade and Industrial Service, Area School Programs, Division of Vocational Education of the State Department of Education, formulated and provided a uniform and standardized program of Training In Depth for school food service personnel. Since 1967 the Home Economics Education Service, Area School Programs has worked with school food service to obtain the same objectives.
The Training In Depth Program is meeting the need of adult education, and at the same time, it creates an awareness of how efficiently operated school food service programs contribute to physical fitness andqualityeducatiol}. Trained personnel is the key to improving school food service programs for the boys and girls of Georgia.
The Training In Depth Program consists of:
The Core Program which includes four courses: SL 1 - Foundations of School Lunch Operations (a prerequisite for other courses), SL 2 - Menu Planning, SL 3 - Nutrition (a prerequisite for Menu Planning SL 2), and SL 4 - Food Preparation.
The Comprehensive Examination: The Core Program and the Comprehensive Examination are prerequisites to admission in the Advanced Training Courses.
Advanced Training In Depth Cours es includes: SL 5 - Advanced Nutrition, SL 6 - Basic Purchasing, SL 7 - Advanced Purchasing, and SL 8 - Organization and Management.
Additional courses will be developed to meet the challenge of quality food, sound nutrition, and efficient business and personnel management.
This training manual is developed to outline policies in the administration of "Training In Depth Cours es 11 and the "Comprehensive Examination. 11 It will be revis ed and expanded to meet the needs that aris e in the continuation of sound administration of the program.
Y/fy
Superintendent of Schools

TABLE OF CONTENTS

I. RESPONSIBILITIES OF ADMINISTERING AGENCIES

1-7

Responsibilities of Area School Programs, Division of

Vocational Education

0

1

Responsibilities of Director, Area Vocational-Technical School or

System Superintendent

1

Responsibilities of Assistant State School Food Service Supervisor 2

Responsibilities of Instructor

4

Responsibilities of School Administrators

5

OuStplionnesoFr or..C..l.a.ri.f.y.i.n.g..F..in.a..n.c.i.a.l .a.n.d..O..t.h.e.r.R..e.s.p.o..n.s.ib..il.i.t.ie.s...of

5

Directions for Processing VE-16 Application for Approval of

Vocational Program ..................................... 0.

5

Sponsor R e s p o n s i b i l i t y 6 0

I I . SELECTION OF INSTRUCTORS 0

8-13

Approval of Instructors and Instructors' Aides

8

Selection of Instructors' Aides 8

Securing Instructors

.

Cl. 8

Minimum Qualifications for Instructors 9

Orientation of Instructors



10

ESxaplaernyseasndfoEr xOperniesensta.ti.o.n.............................................

10 10

Responsibilities of Instructor

11

Substitute Instructors

12

III.

SELECTION OF STUDENTS 0 Cl Criteria for Accepting Students for School Food Service
Training Programs ..............................
Application for School Food Service Training .

13-15
13 13

IV. ClASS POLICIES

15-23

Course Outlines ..

.

. ..

..

.

. 15

Training Facilities and Location ...................... 15

Excessive Enrollment Procedures . 18

Classes of the Core Program



18

Earning Credit for Courses ................ 18

Policies In Regard to Permanent Records

20

DTPirimespteratiarbbautleitoionfonor ofRfReRceoceorpdrodsrstasnand.d.R.R.e.pe.po.or.trs.ts.....................................................................

20 21 22

Course Completion Cards and Core Program Certificates

23

V. COMPREHENSIVE EXAMINATION

24-26

Gener a 1 0 0 24

Responsibilities for the Comprehensive Examinations 24

VI.

ADVANCED COURSES 0 Q

Admission

0

G 0

Advanced Courses

30 Hours 0 It 0

College Credit as Applied to Advanced Training In Depth Credit

27-28 27 27 27

VII.

STATE SUPPLEMENT FOR SCHOOL LUNCH MANAGERS

Genera 1.Inf ormat i on ........................................

Payment of Supplement by State to System

Advanced Training and Supplement

Procedure for Preparation of Requisition

Data Proces sing

0

Payment of Supplement by the System to School .......

29-31 29 29 29 30 30 30

VIII.

APPENDIX A - SUMMARY OF REPORTS AND SAMPLE FORMS Area School Programs Vocational Education Forms School Food Service Forms for Classes School Food Service Forms for Comprehensive Examinations Instructions for Preparing Form VE-16 0 Instructions for Preparing Forms VE-2 and VE-4 Sample Forms

32-36 32
34 36

IX. APPENDIX B-VISUAL AIDS AND BOOKS

X. APPENDIX C-DIRECTORY OF VOCATIONAL-TECHNICAL SCHOOLS

I. RESPONSIBILITIES OF ADMINISTERING AGENCIES
The Administering Agencies for Training-In-Depth Programs are: Home Economics Education Service (BEES), Area Schools Programs, Division of Vocational Education, and the School Food Service Office, Division of Administrative Services of the State Department of Education.
The School Food Service Section will be responsible for recruiting students and instructors, developing course outlines, and establishing classes for the approval of the Home Economics Education Service, Area Schools Programs, Division of Vocational Education. Upon approval and completion of the course, BEES, Area Schools Programs will provide for payment of instructors' salaries. Courses will be administered through Area Vocational Training Schools, if the area is served by an Area Vocational Training School; otherwise, the course will be administered by the system superintendent.
1. RESPONSIBILITIES OF AREA SCHOOLS PROGRAMS, DIVISION OF VOCATIONAL EDUCATION:
a. The Home Economics Service, Area Schools Programs shall:
(1) Approve jointly with School Food Service Section the application for instructors to teach the School Food Service Training Program.
(2) Approve the instructor's "Employee Plan of Work" submitted with the application for Approval of Vocational Education Program (VE-16) upon recommendation of Assistant State School Food Service Supervisor.
(3) Recommend amount of salary to be paid instructor for teaching course. Amount is to be agreed upon by Assistant State School Food Service Supervisor and Director, Area Vocational School or sponsor. Final agreement will be made by State Supervisor, BEES, Area Schools Programs, Division of Vocational Education.
(4) The State Supervisor, BEES, Area Schools Programs, shall transmit an approved copy of the VE-16, Application for Approval of Vocational Education, to the State School Food Service Offices, which will in turn forward a copy to the appropriate Assistant State School Food Service Supervisor.
2. RESPONSIBILITIES OF DIRECTOR, AREA VOCATIONAL-TECHNICAL SCHOOL, OR SYSTEM SUPERINTENDENT:
a. Prepare application for aid, Form VE-16, with Assistant State School Food Service Supervisor.
b. Receive monthly reports from instructors (VE-2).
c. Submit summary (VE-4), 5 copies, to BEES, Area Schools Programs, 96 Mitchell Street, S.W., Atlanta, Georgia 30303, for approval and reimbursement.
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d. Approve the payment of instructor's salary upon notification by Assistant State School Food Service Supervisor that course has been taught and all required records pertaining to the course have been completed and submitted to the State Office. Assistant State School Food Service Supervisor will prepare and submit Form GAP-9, Request for Payment of Instructor, to Director, Area Vocational School or sponsor.
The completed GAP-9 will be used to inform the sponsor that all instructor requirements have been met and payment of salary is recommended.
e. Effective January 1, 1968, HEES, Area Schools Programs, Division of Vocational Education, will provide students a wallet-size course completion card upon the successful completion of each Training-InDepth course of instruction. Course-completion cards will be sent to students by the Director, Area Vocational School, when records have been completed. The course completion card will be signed by (1) Instructor, (2) Assistant State Supervisor, (3) Director, Area Vocational School.
f. Assist in recruiting school food service personnel for Training-InDepth courses; coordinating actions with the Assistant State School Food Service Supervisor.
g. Secure physical facilities needed for classes based upon specifications developed by the State School Food Service Office, and Assistant State School Food Service Supervisor.
3. RESPONSIBILITIES OF ASSISTANT SCHOOL FOOD SERVICE SUPERVISOR:
a. Secure sponsor: Director, Area Vocational-Technical School or System Superintendent.
b. In cooperation with Director, Area Vocational-Technical School, recruit and approve students for enrollment in course(s).
c. Maintain district files of GAP-4, "Application for School Food Service Training" on selection of students.
d. Secure instructors and instructors' aids. (See qualifications for Instructors and Instructors' Aids). Maintain a file on qualified instructors.
e. Transmit and explain to new instructors Forms GAP-2, "Application for Instructor," and GAP-3, "Request for Course Approval." These forms should be completed one month prior to beginning of class and forwarded to the State Office. (When an "Application for Instructor", GAP-2 has been approved for first course, applications are not required for succeeding classes of that course.)
f. Review and approve instructor's application (GAP-2).
g. Review and approve instructor's plan of work.
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h. Orient instructors regarding mechanics, policies, content of course, available teaching aids and resource persons.

i. Using these completed forms, assist the r,irector, Vocational-Technical School in completing Form VE-16, (must be submitted by the Director or System Superintendent to HEES, Area Schools Programs, Vocational Education Division, 96 Mitchell Street S.W., Atlanta, Georsia 30303, for approval at least two weeks prior to first class meeting.)

j. Advise the Director, Area Vocational-Technical School or System superintendent of the physical facilities needed.

k. Establish supply fees for classes and organize proper financial structure.

Guidelines for fees are: SL 1, 2, and 3 .... $3.00* SL - 4 .. $15.00 Advanced Courses .. as needed.

(1) If the instructor must pay for lodging and meals, minimum fee adjustments may be necessary to cover costs.

(2) Assistant School Food Service Supervisors will handle all fees.

1. Secure supplies and instructional materials needed or requested by instructor.

m. Maintain a permanent record card for participants in Training-InDepth courses that are employed in Assistant School Food Service Supervisor's Area. (Reference: Chapter IV, paragraph 7).

n. Provide certificates of completion for all enrollees completing the 150 hour Core Program.

o. Receive, review, approve and distribute all reports of courses completed by instructor. These include:

GAP-5 GAP-6 GAP-7 GAP-9

Attendance Report Evaluation of School Lunch Training Program Financial Report of Training Request for Payment of Instructor

p. Cooperate with Director, Area Vocational School and/or superintendent in coordinating class activities and in completing necessary reports.

q. Submit to the State School Food Service Office the following records after each course:

GAP-2
GAP-3 GAP-5

Course approval if instructor has not previously taught the course.
Application for Course Approval. Attendance Report

*Circumstances may require fee to be raised to $5.00.

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GAP-6 GAP-7 GAP-9 GAP-IO
GAP-IS

Evaluation of School Food Service Training Financial Report of Training Request for Payment of Instructors Permanent Record Card for enrollees in their
initial course. Transmittal of check for curriculum guides.

r. Plan with local supervisors and school administrators for future classes.

s. Develop and revise course outlines, instructor's guides and student workbooks.

t. Coordinate/Comprehensive Examinations for area.

u. Prepare and transmit to sponsor copy of GAP-9, Request for payment of Instructor, when all records have been received.

v. Classes approved but not held: If a class is approved, but does not materialize, Assistant State School Food Service Supervisors will notify, in writing, Director, Area Vocational Training School or sponsor and, HEES, Area Schools Programs. The notice of cancellation will include course title, instructor, date, and VE-16 number.

4. RESPONSIBILITY OF INSTRUCTOR:

a. Attend orientation.

b. Determine need for supplies and training aids. Request these when appropriate, from assistant school food service supervisor.

c. Submit "Employee Program of Work" and GAP-3 to Assistant State School Food Service Supervisor at least one month prior to beginning of course.

d. In coordination with Assistant Food Service State Supervisor, discuss mechanics with Director, Area Vocational Technical School, sponsor, and/or supervisor.

e. Maintain accurate class attendance reports.

f. Submit monthly attendance report (VE-2) to sponsoring agency. This is submitted on a monthly calendar basis.

g. If necessary, the instructor will conduct one make-up class of three hours for SL-I, SL-2, SL-3 and advanced courses; and one make-up class of six hours for SL-4. The content of the make-up class will not necessarily be that missed by the participant.

h. Submit two copies each of the following to the Assistant State Supervisor:

(1) Attendance Report (GAP-S)

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(2) Evaluation of Training (GAP-6)
(3) Financial Report (GAP-7)
The instructor will maintain one set of the above reports for her file in addition to one copy of the GAP-4 for each participant.
i. Maintain a complete file on each class taught. This would include the following: (1) Approved application for each student (2) Course approval (GAP-2) if Instructor has not previously taught the course. (3) Monthly attendance Report (VE-2) (4) Attendance Report (GAP-5) (5) Evaluation of Training (GAP-6) (6) Financial Report (GAP-7)
5. RESPONSIBILITIES OF SCHOOL ADMINISTRATORS: a. Encourage personnel to attend classes. b. Assist in establishment of classes.
6. OUTLINE FOR CLARIFYING FINANCIAL AND OTHER RESPONSIBILITIES OF SPONSOR: The Assistant State Supervisor and System Superintendent or Director of Area Vocational-Technical School are to discuss the following: (An understanding regarding these items should exist before classes begin.) a. Arrangements for meeting place. (1) Heat and lighting in building. (2) Fees, if any, to be charged for utilities or janitorial services. (3) Chairs or desk to be provided for adults. (4) Use of food demonstration and preparation equipment. b. Support sponsor will provide, to include supplies, visual aids, etc.
7. DIRECTIONS FOR PROCESSING VE-16, "APPLICATION FOR APPROVAL OF VOCATIONAL PROGRAM" and 3 copies of "Employee Program of Work" a. To be prepared by the Assistant State School Food Service Supervisor and the Director of the Area Vocational-Technical School or the System Superintendent. Use data from Form GAP-2 "Application for
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Instructor" and GAP-3 "Application for Course ApprovaL" Record simplified outline of courSe and clock hours per unit on the Employees Program of Work and submit 3 copies with the VE-16 "Application For Approval of Vocational Education Program."
b. Submit to HEES, Area Schools Programs, Division of Vocational Education, for approval at least two weeks before the class begins. An approved copy of the VE-16 will be returned to the System Superintendent or Director, Area Vocational-Technical School.
c. Instructions for the preparation of this form are contained in appendix A.
d. A special deadline may be established for submission of VE-16's and Employee Program of Work toward the end of each fiscal year. Application for courses scheduled for June and July should be submitted no later than May 1 each year.
8. SPONSOR
a. Training-In-Depth classes may be sponsored by:
(1) Area Vocational-Technical School through the director.
(2) Board of Education of local school system through the superintendent.
b. Responsibilities of Sponsor:
(Forms and form numbers may be changed as needed.)
(1) GAP-2 Approve jointly with State School Food Service and HEES, Area Schools Programs, the "Application of the Instructor;'GAP-2.
(2) GAP-3 Approve instructor's plan of work upon the recommendation of Assistant State School Food Service Supervisor. GAP-3, "Application for Course Approval," is a School Food Services form.
(3) VE-16 VE-16, Application for course approval (set of 5 copies). The VE-16 will be prepared by sponsors with the assistance of the Assistant School Food Service. Blank VE-16's issued by the State School Food Service Office will contain an extra copy of the form. This copy will be marked for distribution to the State School Food Service Office. Distribution of the regular VE-16's will be in accordance with the instructions located at the bottom of each sheet of the form. Three copies of the Employee Program of Work are to be attached to the VE-16 before it is forwarded to HEES, Area Schools Programs.
(4) VE-2 Receive form VE-2 "Monthly Attendance Report for Short Term Classes" from instructor. (A report must be
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submitted not later than the 2nd of the month or immediately after the last class in each calendar month the class is in session.)

(5) VE-4

Process Form VE-4 - "Summary Attendance Report for Area School Programs--Short Term Classes." The VE-2 "Monthly Attendance Report for Short Term Classes" and VE-16 "Ap_ plication for Aid" to be used as a source for data needed. Five copies of VE-4 - "Summary Attendance Report for Area School Programs - Short Term Classes" must be submitted for approval for payment. A report must be submitted by 5th of month for each calendar month the class is in session. The five (5) copies will be distributed by the State Office HEES, Area Schools Programs as shown on the bottom of each copy. Copies will be made available to the sponsor and the State Office of School Food Service (upon request*).

*Note: If there is a need, the sponsor and the Assistant State Supervisor of School Food Service may retain one copy of each of the VE-4 Summary Attendance Report for short-term classes for their files. This would require sending only three (3) copies to the State Office, Area Schools Programs.

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II. SELECTION OF INS TRUC TORS
School Food Service is making a conscientious effort to make an outstanding contribution to quality education in Georgia.
Good management pays dividends. Good management in school food service requires carefully selected and trained personnel. The Core Training Program is designed to lift the standards of school food service through improved personnel performance. The instructor is the heart of the training program. Carefully selected and appropriately oriented, she is responsible for the adoption of improved practices.
The following minimum qualifications and experience requirements have been established for the instructors of these courses. They should be used as criteria in selection.
1. APPROVAL OF INSTRUCTORS AND INSTRUCTOR AIDES WILL BE BASED ON:
a. Minimum professional and personal qualifications.
b. Interest in teaching one or more courses per year.
c. Willingness to attend Orientation.
d. Willingness to teach classes in keeping with all policies for school food service training.
e. The Supervisor, Home Economics Education Service, Area Schools Programs, maintains a list of approved instructors. Names of instructors on applications for approval of Vocational Courses (VE-16) are checked against the approved list. The State School Food Service Office will provide data to keep the list of instructors current. Information on new instructors will be taken from Application for Instructors, GAP-2.
2. SELECTION OF INSTRUCTORS' AIDES:
The purpose of including instructors' aides in the teaching plans for the school food service training program is twofold: (1) To assist the instructor in any manner which will enable her to do the best possible job of teaching. (That is, to relieve her of many routine jobs); and (2) To select possible future instructors. therefore, aides must meet the minimum requirements for an instructor. Whenever there is a group meeting held for the purpose of orienting instructors, the instructor's aides should attend.
3. SECURING INSTRUCTORS
a. Secure when possible, unemployed persons, as there is a possibility of a full-time job with school food service training or
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b. Contact state and district supervisors of home economics, home demonstration personnel, Georgia Power Company Home Economists. Ask system superintendents, principals, etc. for suggestions.
c. Publicize through: (1) Home Economics newsletter (announcement). (2) Georgia Dietetic Assosication bulletin. (3) Other communications to professional personnel.
d. Potential Instructors: Possible sources for instructors: (1) Qualified school food service supervisors or managers. (2) Part-time Vocational Homemaking Teachers. (3) Unemployed or homemaker economists (Georgia Power Company home economists, home demonstration agents, teachers) (4) Hospital dietitians. (Amount of experience with foods-teaching job will determine qualifications for teaching.)
4. MINIMUM QUALIFICATIONS FOR INSTRUCTORS* a. Education: B.S. in Home Economics with major in: (1) Foods and Nutrition (2) Institutional Management or Administration (3) Home Economics Education or related area with experience in food service. b. Experience: Direct food service experience in: (1) School food service (2) Institutional food service (3) Teaching with food service responsibility. c. Ability: (1) Recommendation of employer or former employer regarding ability to work with people (2) Physical stamina to conduct foods work efficiently
*Secure when possible, unemployed persons that are potential school food service directors or can devote time to future training of personnel.
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(3) Sound moral character
(4) Leadership ability
(5) Enthusiasm for teaching
(6) Personal philosophy compatible with school food service philosophy.
5. ORIENTATION OF INSTRUCTORS
Group or individual orientation will be provided for new instructors. Orientation program will be carefully planned and will include:
a. School Food Service philosophy
b. Regulations of Georgia School Food Service Program c. Overview of course content
d. Visual aids and source materials
e. Principles of learning applied to adults
f. Evaluation as a tool for program improvement
g. Program mechanics
EXPENSES FOR ORIENTATION
Expenses will be reimbursed from local training funds. An expense sheet with proper receipts attached should be submitted promptly.
Assistant State School Food Service Supervisor will discuss arrangement with Director, Area Vocational-Technical School or local training fund treasurer.
6. SALARY AND EXPENSES a. Rate of pay for instructors is the responsibility of the sponsor. Assistant State School Food Service Supervisors will recommend a pay rate based upon the qualifications of the instructor and the circumstances under which the course is being taught.
b. Salary will be paid by arrangement with the Director, VocationalTechnical School, or the sponsor. Before requests for salary payment may be submitted, all records and reports must be complete.
c. Assistant State School Food Service Supervisors will forward a copy of Request for Payment of Instructor (GAP-9) to the sponsor when all records and reporting requirements have been completed by the instructor.
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7. RESPONSIBILITIES OF INSTRUCTOR
a. Submit three copies of GAP-2 "Application for Instructor" (School Food Service Report) to the Assistant State Supervisor. Each coPY is to be considered completed when a coPY of a recommendation from two recent employers is attached. The Assistant State Supervisor is to distribute copies as follows: Original - to her file; Second Copy - State School Food Service Office; and Third Copy - Supervisor, Area Schools Programs. The third copy may be attached to the VE-16 and Employee Program of Work.
b. Attend orientation meetings planned by the State School Food Service Staff.
c. Submit a plan of work on four copies of form GAP-3 "Application for Course Approval" one month prior to the first day of class. Original and two carbons are to be submitted to the Assistant State Supervisor and one copy is to be retained by the instructor.
(The Assistant State Supervisor will distribute the three copies submitted as follows: Original to her area file; Second Copy - to the State Food Service Office; Third Copy - to the sponsor.)
d. Discuss mechanics of class with the sponsor and Assistant State Supervisor.
e. Compile accurate attendance reports on:
(1) Form VE-2 "Monthly Attendance Report for Short Term Classes" A set of three is to be prepared within five days after the last class meeting in the calendar month or before the second of month. Original is to be submitted to sponsor; Second Copyto Assistant State Supervisor; and Third Copy - retained by instructor.
(2) School Food Service form GAP-S "Attendance Report" (Green) Three copies are to be compiled within five days of last class meeting. Original and second copies are to be submitted to the Assistant State Supervisor; Third Copy - retained by instructor. ACCURACY IS VERY IMPORTANT SINCE THIS IS THE FEEDER REPORT OF PERMANENT RECORDS.
f. At the end of class submit three copies of the following forms to be distributed in the following manner. Original and second copies to the Assistant State Supervisor, and one copy is to be retained by the instructor. The Assistant State Supervisor will distribute the two copies submitted to her. Original is for her file; Second Copyto the State School Food Service Office.
(1) GAP-6 Evaluation of School Food Service Training Program (School Food Service Record)
(2) GAP-7 Financial Report of Training (School Food Service Record)
(3) VE-2 Monthly Attendance Report for Short Term Classes - Three copies only are required.
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8. SUBSTITUTE INSTRUCTOR: a. Whenever it becomes necessary to employ a substitute instructor, the Assistant Supervisor, School Food Service, will assist the Vocational Education School Director in preparing an Application for Vocational Education Program, VE-16. b. The VE-16 will contain the same information as the original except: (1) Enter name and social security number of subustitute instructor. (2) Enter dates employment (instruction) began and ended. (3) Enter exact number of hours of instruction for the substitute instructor. (4) Enter pay rate for the substitute instructor. c. A short note of explanation concerning the substitute instructor will be attached to the copies of the VE-16. Information will include the original VE-16 Contract number, instructor's name and date employment ended. d. An Employee's Program of Work will be completed by the substitute instructor. Three copies of the work program will be attached to the VE-16. e. The completed VE-16 and Program of Work will be forwarded to State Supervisors, HEES, Area School Programs, 96 Mitchell Street, S.W., Atlanta, Georgia 30303. f. The substitute instructor is responsible for the completion of all course records for her class.
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III. SELECTION OF STUDENTS
Training in Depth for School Food Service personnel is a tool for lifting the standards of the school food service programs in Georgia. The students should be carefully selected for the training program. They should be persons who are now contributing to the program and give evidence of having a promising future in this field.
To aid in the selection of students for the training courses, the following criteria are given.
1. CRITERIA FOR ACCEPTING STUDENTS FOR SCHOOL FOOD SERVICE TRAINING PRO-
GRAMS.
Registration for Training in Depth will be restricted to students possessing certain qualifications:
a. Should be employed as a full-time school food service employee or should be a potential employee.
b. Should hold the position of manager, assistant manager, "head cook", or potential manager, and be responsible for specific management functions.
c. Must have completed eighth grade (preference will be given to personnel having completed at least the tenth grade). It is desirable that students have a high school diploma.
d. Should be responsible for certain management functions such as menu planning, records and reports, sanitation, purchasing, supervision of food preparation, personnel instruction, etc.
e. Must be recommended by principal, supervisor, and/or system superintendent for school food service training.
2. APPLICATION FOR SCHOOL FOOD SERVICE TRAINING
Students meeting the criteria for training in depth are to complete three copies of GAP-4, "Application for School Food Service Training."
a. The three copies are to be mailed by student to the Assistant State Supervisor for approval. Upon reviewing application, a copy of GAP4B (Application Rejection Form Letter), or GAP-4C (Application Acceptance Form Letter), will be sent by the Assistant State Supervisor to the student submitting the GAP-4 (Application for School Food Service Training.)
b. At the beginning of the course the GAP-4 (Application for School Food Service Training), will be distributed by the Assistant State Supervisor as follows:
(1 copy - Instructor)
(1 copy - Filed in Assistant State Supervisor's office)
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(1 copy - Director of Area Vocational-Technical School or sponsor (Superintendent)
If sponsor is system superintendent, he will give application to system school food service director for filing.
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IV. CLASS POLICIES
1. COURSE OUTLINES:
a. All training must be planned within the cramework of federal and state regulations and in accordance with Training In Depth program policies. Course outlines developed by State Department of Education, School Food Service Section, must be followed for course content.
b. Requests for courses, for which outlines have not been developed, must be submitted to State Office three months prior to beginning date of class and must be accompanied by a complete plan of work including name and qualifications of instructor and plans for evaluation.
c. Outlines which have not been developed by the State School Food Service Staff must be reviewed and approved by the School Food Service Training Advisory Council. This council is to be composed of:
(1) School Food Service Instructor
(2) School Food Service Director
(3) Assistant School Food Service Supervisor
(4) Institution Management Professor from college or university
(5) Graduate manager
(6) A representative of Georgia Dietetic Association.
d. A charge of $1.50 is to be made for all (new) revised editions of student outlines. This charge is included in registration fee.
(1) At the end of the course, the Assistant State Supervisor will remit to the State School Food Service Office a check to cover the cost of handbooks at $1.25 per student. The check is made payable to "School Food Service Training Program."
2. TRAINING FACILITIES AND LOCATION:
a. Locations of training programs will be governed by available facilities and convenience to applicants. Civic and government conference rooms, facilities of area trade schools and classrooms, and school food service departments are possibilities.
b. It is advisable for instructors to travel to students whenever possible.
c. The time and scheduling of sessions will be based upon the availability of students and instructors and must be approved by the sponsor and Assistant State School Food Service Supervisor.
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d. Classroom and Laboratory Facilities

Establishing the needs and availability of facilities must be accomplished during the planning phase of each course. Guidelines for facilities:

(1) General

(a) Temperature controlled rooms

(b) Lighting suitable for classrooms or food preparation facilities

(c) Adequate ventilation or air circulation

(d) Ready access to room(s) and buildings

(e) Janitorial service

(f) Costs of using facilities and services should be established during course planning phase.

(2) Classroom needs, SL 1, 2, 3, 5, and 6

(a) Adult chairs with writing arms or tables and chairs

(b) Projectors for film slides and 16 rom films and screen

(c) Desk, chair, book shelf for instructor

(d) Chalk board, chalk and erasers

(e) Display easel and tables

(f) Coat rack and rest rooms

(g) Small laboratory or water and sink

(h) Bulletin board

(3) Food Preparation, SL 4

In addition to the above, Food preparation courses require institutional kitchen facilities containing:

Range Oven Food Steamer Steam-jacketed kettle Pots, pans Portable items Hot and cold water

Vegetable and washing sinks Dishwashing facilities Garbage disposal Refrigeration Mixer with attachments Utensils Food preparation tables

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(4) Purchasing courses will require in addition to the classroom
facilities listed above a minimum of 6 tables to be used for can cutting and displays. The dining area of a school lunch department would be suitable.
3. RESOURCE PERSONS AND VISUAL AIDS
Instructors while developing their Program of Work need to include maximum use of resource persons and visual aids. These may include:
a. Resource Persons
(1) Home Economists with southeastern area, USDA.
(2) Public HAalth Sanitarians, Departm"nt of Public Health.
(3) Members \)f American Dietetic Association and home economics specialists when approved by Assistant State School Food Service Supervisor.
(4) Food distributors when approved by Assistant State School Food Service Supervisor.
(5) Equipment distributors when approvp.d by Assistant State School Food Service Supervisor.
(6) Experienced class enrollees to conduct practical demonstrations.
(7) Qualified School Lunch Managers or local School Lunch Supervisors.
(8) Educators and School Administrators. (Panel members).
(9) Representatives, Department of Education, Center for Continuing Education.
(10) Members of University staffs associated with nutrition, institutional management, etc.
b. Visual Aids
Effective use of visual aids will enable an instructor to convey her message to students in a more effective way than by use of a lecture alone. While developing a library of materials instructor may use materials available from the Assistant State School Food Service or the State Office to include:
(1) Type A School Lunch Poster
(2) Color slides (35mm)
(3) Films (16mm)
(4) Forms used in the School Food Service Program
(5) Guidelines to Nutrition
-17-

See Appendix B for examples of visual aids that are recommended for the courses indicated. The source of these aids is also shown.

c. Plans for classes should include:

(1) Maximum student participation

(2) Chalk board

(3) Hand-outs, (lunch analysis, recipes, work schedules, reimbursement forms, etc.)

(4) Written tests

(5) Demonstrations

(6) Group discussions

(7) Visits to kitchens, markets, meat processing plants.

4. EXCESSIVE ENROLLMENT PROCEDURES:

If enrollment in a course is larger than one instructor can efficiently teach, a second contract (VE-16) is to be prepared for an overflow class. The contract will contain current dates and not that of the original contract. If the second instructor does not start teaching until the second or subsequent days of the class, she will be paid only for the actual hours of instruction.

5. CLASSES OF THE CORE PROGRAM (recommended only 1 course per year per manager.)

a. The following classes will be offered: (Enrollment will govern size of class as stated.)

SL 1-Foundations of School Lunch
SL 2-Menu Planning
SL 3-Nutrition SL 4-Food Preparation

Maximum Number
30 30
30 24

Minimum Number
20 20
20 20

No. of Hrs. Credit
30 30
30 60

Color Code Light Green Light Blue Red Avocado

Special Approval must be obtained from State School Food Service, and Supervisor, Home Economics, Area School Programs, for classes outside these limits.

6. EARNING CREDIT FOR COURSES:

a. SL 3 - Nutrition - should be completed before SL 2, Menu Planning, is taken.

-18-

b. Personnel must attend the entire time of each session to be recorded as present. Rolls are to be checked at beginning and end of each session.

c. All courses are 30 hours unless designated otherwise.

d. All students must complete 90% of class time and make a passing grade of 70 to receive credit for the course.

e. If circumstances necessitate the absence of a student for Que class period of a maximum of three hours, the class may be made up upon the approval of the instructor and Assistant State Supervisor.

f. All make-up work must be completed within one month. Notify the State Office and Assistant State Supervisor when make-up work is completed.

g. Length of classes may be adjusted to conform to course material and convenience of the majority of the students.

h. Classes in SL 4 - Food Preparation - should be at least 3 hours long and length of classes in other courses should be at least 2 hours. The following are possible plans for scheduling classes. (Lecture classes should not be over 5 consecutive hours.)

(6 weeks)

Saturday

6-5 hour sessions

30 hours

(10 weeks)

Afternoons Evenings

10-3 hour sessions

30 hours

(6 days)

SWInner Monday-Monday

6-5 hour sessions

30 hours

(15 weeks)

Afternoons Evenings

15-2 hour sessions

For Food Preparation (3 hours session minimum)

30 hours

(3 weeks)

Summer Monday-Friday

15-4 hour sessions

60 hours

(15 weeks)

Saturday

15-4 hour sessions

60 hours

(12 days)

SWInner Monday-Friday

12-5 hour sessions

60 hours

(12 weeks)

Saturday

12-5 hour sessions

60 hours

(2 weeks)

SWInner Monday-Friday

10-6 hour sessions

60 hours

(10 weeks)

Saturday

10-6 hour sessions

60 hours

(20 weeks)

Saturday

20-3 hour sessions

60 hours

(4 weeks)

Summer Monday-Friday

20-3 hour sessions

60 hours

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7. POLICIES IN REGARD TO PERMANENT RECORDS
a. Class attendance (in hours and credits earned) will be recorded on two GAP~IO Permanent Record Cards for each student. One copy will be submitted to the State School Food Service Office with class records for first class student attends. One copy will be retained in the area office of the Assistant State Supervisor. The above data will be secured from the GAP-S Attendance Record (green) submitted by the instructor of the class. Permanent record cards are to be completed only after the student has completed her (his) first Training In Depth course.
b. Assistant State School Food Service Supervisor will maintain in her area office a file of GAP-IO rermanent Record Cards on all personnel in her territory. This file is to be kept current.
8. PREPARATION OF RECORDS AND REPORTS
a. At the completion of each class, the Assistant State Supervisor will prepare a folder for her files containing a copy of all records pertaining to the class. This will include the following:
VE-16 - Application for Approval of Vocational Education Program and The Employee Program of Work.
VE-2 - Monthly Attendance Report for Short Term Classes
VE-4 - Summary Attendance Report for Area School Programs
GAP-2 - Application for Instructor (newly-employed only)
GAP-3 - Application for Course Approval
GAP-4 - Application for School Food Service Training (for each student)
GAP-4A- Sample of announcement letter to cover application
GAP-S - Attendance Report (green)
GAP-6 - Evaluation of School Food Service Training Program
GAP-7 - Financial Report of Training
GAP-9 - Request for Payment of Instructor
b. At the completion of each class, the Assistant State Supervisor will transmit the following completed forms to the State School Food Service Office.
GAP-3 - Application for Course Approval (yellow)
GAP-S - Attendance Report (green)
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GAP-6 - Evaluation of School Food Service Training Program (white)
GAP-7 - Financial Report of Training (white)
GAP-lO- Permanent Record Card (a card for each student attending class for the first time)
GAP-15- Transmittal Letter for Payment of Student Handbook
9. TIMETABLE FOR RECORDS AND REPORTS
a. One month prior to class:
(1) Instructor submits to Assistant State Supervisor:
3 copies of GAP-2 (white) - Application for Instructor - with copies of two recommendations attached to each copy.
3 copies of GAP-3 (yellow) - Application for Course Approval with a plan of work attached to each. If the instructor has taught the course previously, this is not required.
(2) Instructors Aides will submit to Assistant State Supervisor:
3 copies of GAP-2 (white) - Application for Instructor - (Use same form as instructor.)
b. At least two weeks prior to course, Assistant State Supervisor will assist the sponsor in submitting to State Supervisor, HEES, Area Schools Programs, 96 Mitchell Street, S.W., Atlanta, Georgia 30303, Form VE-16, "Application for Approval of vocational Education Program, with Employee's Program of Work."
c. Monthly during the Course:
(1) Instructor is responsible for:
(a) Compiling 3 copies of Vocational Education Form VE-2 Monthly Attendance Record for Short Term Classes to be completed monthly within 5 days after last meeting of class or no later than 2nd of each calendar month.
(b) Distributing one copy to sponsor, one copy to Assistant State Supervisor and keeping one copy for file.
(2) Sponsoring Agency is responsible for:
Summarizing attendance on set of five Forms VE-4 - Summary Attendance Report for Short Term Classes. Transmit three (3) copies to BEES, Area Schools Programs by the 5th of each month. This form serves as requisition for payment on a monthly basis to the sponsor.
d. End of Course
(1) Instructor will submit to Assistant State Supervisor:
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(a) 3 copies - GAP-4 (white) Application for School Food Service Training for all students in class not approved prior to course. (Application will be signed by Assistant State Supervisor if approved prior to course.)
(b) Only 2 copies are needed for classes sponsored by systems. (c) 3 copies - GAP-5 (green) School Food Service Attendance
Record. (d) 3 copies - GAP-6 (white) Evaluation of School Food Service
Training Program. (e) 3 copies - GAP-7 (white) Financial Report (one copy with
invoices attached) 10. DISTRIBUTION OF REPORTS:
a. Assistant State Supervisor distributes reports as follows: (1) GAP-2 "Application for Instructors and Instructors' Aides" 1 copy - State School Food Service Office 1 copy - Area School Food Service Office (2) GAP-3 "Application for Course Approval" 1 copy - State School Food Service Office (if instructor has not taught course previously) 1 copy - Area School Food Service Office 1 copy - System School Food Service Supervisor (if any) (3) GAP-4 "Application for School Food Service Training" 1 copy - Sponsoring Agency and/or System Supervisor 1 copy - Area School Food Service Office 1 copy - Instructor (retains) (4) GAP-5 "School Food Service Attendance Reporr' (green) 1 copy - State School Food Service Office 1 copy - Area School Food Service Office 1 copy - Instructor (retains) (5) GAP-6 "Evaluation of School Food Service Training" (white) 1 copy - State School Food Service Office
-22-

1 copy - Area School Food Service Office 1 copy - Instructor (retains) (6) GAP-7 "Financial Report" 1 copy - State School Food Service Office 1 copy - Area School Food Service Office (invoices at-
tached to this copy) 1 copy - Instructor (retains) 1 copy - Sponsoring Agency (if required) (7) Assistant Supervisor will complete and distribute the following: (a) GAP-8 Report of Training Courses - 3 copies 1 copy - Student 1 copy - Superintendent and/or System Supervisor (b) GAP-9 Request for Payment of Instructor 1 copy - Sponsor 1 copy - State School Food Service Office 1 copy - Assistant State Supervisor (c) GAP-lO Permanent Record Card (if a new student) 1 copy - State School Food Service Office 1 copy - Assistant State Supervisor (d) GAP-IS Transmittal Sheet for PaYment of Handbooks unless check is attached to GAP-7 by Assistant State Supervisor 11. COURSE COMPLETION CARDS AND CORE PROGRAM CERTIFICATES a. A course completion card, wallet size, signed by the instructor, Assistant State School Food Service Supervisor and Director, Area vocational School or sponsor will be awarded each enrollee after successfully completing a Training-In-Depth Course. b. A certificate will be awarded each enrollee upon the successful completion of the Core Program (150 hours). The certificate will be signed by Chief Consultant, School Food Service and Supervisor, HEES, Area School Programs, Vocational Education Division.
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V. COMPREHENSIVE EXAMINATION

1. GENERAL

The Comprehensive Examination will be offered to school food service personnel who have successfully completed the Core Training Program. Examinations will be scheduled for various locations within the state when the Assistant State Supervisor has a minimum of 20 qualified persons to take the examination.

2. RESPONSIBILITIES FOR THE COMPREHENSIVE EXAMINATIONS

a. Assistant State Supervisor will:

(1) Secure facilities for the examination.

(2) Notifies eligible school food service personnel of the place, date, time and procedures for submitting applications. Use GAP-CE-l through GAP-CE-3.

(3) Charges an administrative examination fee of $5.00 per student to defray expenses of printing, conducting, and scoring examinations. Assistant State Supervisors collect the examination fees with applications. Fees will be deposited to the School Lunch Training Fund. The examination fee is refundable to persons unable to take the examination.

(4) Approve applications and notifies applicants of acceptance, using GAP-CE-4.

(5) Requisition Comprehensive Examinations from the State Examination Coordinator at least one month prior to the examination date.

(6) Secure monitors for the examination on the basis of one monitor for each 40 to 45 participants. If it is necessary to pay monitors, the suggested rate of pay is $15.00 per monitor. If a person is on Board of Education sal~ry and expenses, monitoring costs cannot be paid.

(7) Maintain a continuous numerical account of examinations using the following identification code:

A - Johnstone B - Turner C - Griffin

D - Edwards E - Craig - Wofford F - Roper

(8) Account for all examinations received, used and not used.

(9) Prepare copies of GAP-12, column 1 through 5, from information contained in the applications.

(10) Organize and supervise the conduct of the examination.

-24-

(11) Transmit examinations and GAP-12 arranged alphabetically to the State Examination Coordinator.

(12) Pay all expenses connected with the examination-postage, monitors, facilities. A check for the cost of the examinations will be sent to the State Office at the rate of ten cents per examination ($.40 per set). The check will be made payable to the School Lunch Training Fund.

(13) Render a final financial report of the examination to the State Office.

(14) Return all unused examinations to the Administrative Assistant.

(15) Upon receipt of the GAP-12, record scores on the Area Permanent Record Cards.

(16) Using GAP-8, Report of Training, advise each participant of the weighted score for the examination as follows:

Examination Grade 60 - 100 points
50 - 59 points
49 & below

Weighted Score - Passed and approved for advanced
training - Review and retest - Reschedule the Core program

(17) Prepare 4 copies of the transmittal letter, "For Payment and Accounting for Comprehensive Examinations," GAP CE-6, distributed as follows:

1 copy to Miss Martin 1 copy to Mrs. Johnstone
with used examinations

1 copy to Mr. Hawes with unused examinations.
1 copy for area files.

b. The State Examination Coordinator will:

(1) Coordinate actions with the Assistant State Supervisor.

(2) Provide the requested number of examinations to the Assistant State Supervisor.

(3) Obtain the services of an Examination Coordinator to score and complete form GAP-12.

(4) Receive and check examinations and the data on the GAP-12 received from the Assistant State Supervisor.

(5) Deliver the examinations and GAP-12 to the Examination Coordinator (scorer) for grading.

(6) Receive graded examinations from the Examination Coordinator.

(7) Arrange for two or more copies of the GAP-12 to be prepared and forwarded to:

-25-

(a) One copy to the Assistant State Supervisor - When the Comprehensive Examination is given for students from more than one Supervisor's area, a GAP-12 for each area Supervisor will be prepared and sent to the respective Supervisor.
(b) One copy to the Administrative Assistant.
(8) Completed examinations will be retained for future reference for a minimum of one year.
(The GAP-12 will be retained with training files.)
c. The Examination Coordinator will:
(1) Upon receipt of examinations, verify the number of examinations reported on the GAP-12.
(2) Score each examination in accordance with instructions received from the State Examination Coordinator.
(3) Record scores under columns 6-11, GAP-12.
(4) Return examinations, and completed GAP-12 to State Examination Coordinator.
(5) Within 30 days after grading the examinations, submit an expense statement for scoring the examinations to the Assistant State Supervisor.
(6) Advise the State Examination Coordinator of any difficulties or problems that influence the completion of her responsibilities.
d. The Administrative Assistant will:
(1) Assist the State Examination Coordinator in providing examinations to Assistant State Supervisors.
(2) Maintain an inventory of unused sets of examinations. Advise the State Examination Coordinator when it is necessary to replenish stock of examinations.
(3) Receive, count, and account for unused examinations received from Assistant State Supervisor.
(4) Upon receipt of completed GAP-12 forms from the State Examination Coordinator, coordinate the transfer of scores to the State Permanent Record Cards GAP-lD.
(5) Furnish a copy of the GAP-12 to the accounting section, which will prepare updating information for the manager's register.
-26-

VI. ADVANCED COURSES

1. ADMISSION

a. The Core Program is a prerequisite to the Advanced Traing Course.

b. Admission to advanced classes for Training In Depth credit will be based on scores made on a Comprehensive Examination of the Core Program and sufficient evidence that standards set for Section III Supplement are met. In the event the score indicates additional work is needed, the student may make arrangements for this.

2. ADVANCED COURSES - 30 Hours. (Enrollment of a minimum of 15 and a maximum of 30 students per class.)

SL-5 Advanced Nutrition

Student Manual Color Code
Melon

SL-6 Basic Purchasing

Goldenrod

SL-7 Advanced Purchasing

Seacrest

SL-8 Organization and Management*

SL-9 Personnel Management

Chestnut

SL-lO Work Simplification and Institutional Equipment

Mustard

SL-ll Nutrition Education and Food Surveys

SL-12 Public Relations

SL-13 Budgeting and Cost Control

SL-l4 Sanitation and Safety

*SL-8, Organization and Management, is a prerequisite to SL-9, Personnel Management.

3. COLLEGE CREDIT AS APPLIED TO ADVANCED TRAINING IN DEPTH CREDIT:

Credit will be given managers who have met the following requirements:

a. Completed the Core Program.

b. Sucessfully passed the Comprehensive Examination.

c. Received credit for college courses in purchasing, advanced nutrition, institutional Management and quantity cookery.

-27-

(1) Evidence of earned college credit may be presented by the instructor completing "Attendance Report," GAP-5 or a signed tra~script of credits. Assistant State School Food Service Supervisors will furnish the State School Food Service a copy of these forms to be used in updating permanent record cards.
d. A manager completing courses after June 1964, will be given Training In Depth credit after she passed the Comprehensive Examination. (Example: Purchasing taken in 1964, at University of Georgia will receive advanced credit when participant passes the Comprehensive Examination.)
e. Five quarter hours college credit equals two Training-In-Depth Credit Units. Three quarter hours college credit equals one Training-InDepth Credit Unit.
f. Manager with BSL-4 Certificate and no Core Program: Managers who qualify for a BSL-4 Certificate and complete SL-l, may use college Nutrition for SL-3 and 2, and Food Preparation for SL-4 for credit in the core program.
g. Food Service Directors as Instructors: (1) Food Service Directors earn credit for T.I.D. courses taught or satisfactorily completed. State salary supplement is based on courses taught or taken. (2) In order for the school food service director to earn credit for advanced courses by teaching she must have taken the Comprehensive Examination.
h. Evidence of college credit: College instructors complete GAP-5 for personnel completing the college course.
-28-

VII. STATE SUPPLEMENT FOR SCHOOL LUNCH MANAGERS

1. GENERAL INFORMATION:

a. Supplement will be paid for Training-In-Depth Units earned by September 1.

b. The supplement will be paid to fult-time managers and system school food service supervisors.

(1) A manager to be eligible for state supplement must have completed the eighth grade.

(2) A full-time or a floating manager is one who spends six (6) or more hours during the school day in school food service activities and is eligible for the supplement based on credit earned for training courses.

(3) A substitute manager or teacher manager who does not spend six (6) or more hours during the school day in school food service activities and is not eligible for the supplement.

(4) System school food service directors are eligible for the supplement based on credit earned for the training courses.

c. Supplement will be paid only one person per school per month.

2. PAYMENT OF SUPPLEMENT BY STATE TO SYSTEM:

a. Payment of supplements will be based upon schedules submitted by superintendents and credits supported by records in State Office.

b. The supplement will be paid quarterly to the superintendent from the Division of Financial Services on the following schedule:

Quarter

Months Included

Approximate Date of Payment to System

First Second 'Ihird Fourth

September October, November, December January, February, March Apri 1, May, June

November 30 February 28 May 30 June 30

These dates will be coordinated with other payments from the State Department of Education.

c. A copy of the system payment schedule will be sent to the system Superintendent when payment is made.

3. ADVANCED TRAINING AND SUPPLEMENT:

a. Incentive pay for advanced courses will be paid only when credit has been earned for the Core Program and the comprehensive examination has been successfully completed.

-29-

b. Incentive pay will be paid for advanced courses on the basis of credit earned for one course only per year.
c. Seven Training-In-Depth units is the maximum number allowed for supplement purposes. To retain the supplement after seven units have been completed, a manager must take one approved Training-In-Depth unit every two years.
4. PROCEDURE FOR PREPARATION OF REQUISTION:
a. Superintendents will return corrected and updated Managers' Register (print-out) to the School Food Service Section, State Department of Education.
b. S~hool Food Service Office will verify Training-In-Depth credit, date of courses, and eligibility for managers' supplement.
c. Verified Manager's Register will be sent to Data Processing where a file will be created for each system and each manager. The verified managers' schedule is updated quarterly.
d. At the end of each pay period (quarter), Data Processing will prepare a Managers' Register by system.
e. The register will be sent to the superintendent by the tenth of the month following the close of the quarter* (except in fourth quarter, it will be sent by the tenth of May) to correct, verify; state reasons for changes, and return to the School Food Service Section by the twentieth of the same month.
f. When a new manager has been employed or assigned to a school since the preparation of the last manager's schedule, the superintendent should provide this new information on the register (print-out) in accordance with the instructions that accompany the registers.
5. DATA PROCESSING PREPARES:
a. A schedule of managers for payment by system.
b. A State requisition by system for Financial Services Division.
c. A State summary of managers receiving supplement, number of units earned, amount of supplement this pay period, and projected cost for the year/or remaining months.
6. PAYMENT OF SUPPLEMENT BY THE SYSTEM TO SCHOOL:
a. In systems with decentralized personnel, the system should prepare a check to the local school food service account. The school would prepare a check for the manager. In systems which have centralized personnel and/or banking, appropriate book entries would be made.
* October 10, January 10, April 10, May 10.
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b. Receipt of the supplement will be recorded on the Cash Journal, GA-3, and payment to the manager will be recorded on the Purchase Journal, GA-3A, and the Payroll Record, GA-9. The receipt and expense would also be reflected on the GA-SFS-7.
c. The system office shall record on the GA-SFS-7A the total amount of supplement paid and the number of managers receiving supplement.
-31-

VIII. APPENDIX A

SUMMARY OF REPORT FORMS

All forms are subject to change.

1. AREA SCHOOLS PROGRAMS VOCATIONAL EDUCATION FORMS:

a. VE-16 Application for approval of Vocational Education Program White copy - Administrative Section Pink copy - HEES, Area Schools Programs to Accounting Blue copy - State File to Vocational Services Yellow copy- Area File of Local System Green copy - Local Administrator - Local System (retain)

Applications are serially numbered

Employee Program of Work - 3 copies to accompany VE-16

b. VE-2 Monthly Attendance Report for Short Term Classes (set of three) Original copy - local administrator Second copy - Assistant School Food Service Supervisor Third copy - Instructor

c. VE-4 Summary Attendance Report for Vocational Education Division Education Service - Short Term Classes White copy - Accounting Blue copy - HEES, Area Schools Programs Yellow copy - Extra copy for Local Administrator (some require two copies) Pink copy - School Food Service - Area File Green copy - Local administrator

2. SCHOOL FOOD SERVICE FORMS FOR CLASSES

GAP-2. GAP-3
GAP-4 GAP-4A GAP-4B
GAP-4C
GAP-5 GAP-6 GAP-7
GAP-8
GAP-9 GAP-10 GAP-15

Application for Instructor Application for Course Approval Application for School Food Service Training Sample of Announcement letter to cover Application Application Rejection Form Letter Application Acceptance Form Letter Attendance Report Evaluation of School Food Service Training Program Financial Report of Training Report of Training Course Request for Payment of Instructor Permanent Record Card Transmittal of Training-In-Depth Curriculum Guides and Notice of Payment

3. SCHOOL FOOD SERVICE FORMS FOR COMPREHENSIVE EXAMINATIONS:
GAP-CE-l Announcement of Comprehensive Examination GAP-CE-2 Application for Comprehensive Examination

-32-

GAP-CE-3 GAP-CE-4 GAP-CE-5 GAP-CE-6 GAP-CE-12

Approval of Application for Examination Comprehensive Examination Grade Payment and Accounting for Examination Payment for Scoring Comprehensive Examination Comprehensive Examination Check-in sheet and Record of Grades.

-33-

INSTRUCTIONS FOR PREPARING FORM VE-16 (APPLICATIONS FOR APPROVAL OF VOCATIONAL EDUCATION PROGRAM)
Form VE-16, Application for Approval of Vocational Education Program, should be prepared in the local school systems and submitted ,to the Division of Vocational Education, State Department of Education, for all Vocational Education personnel in the following categories: supervisors, directors, assistant directors, other administrative personnel, day trade teachers, teacher-coordinators, adult teachers, and short term class teachers. This form should be accompanied by approved copies of the program of work or short term form. The number of copies of the approved program of work to be submitted should be in accordance with instructions from the various vocational services.
Top of page: Fill in employee's name. Employee's name should be written last name, first initial, middle initial.
Item No.1: Fill in the three-digit code number which has been assigned to the school system. A list of code numbers is attached to these instructions.
Item No.2: Fill in system name. The system name should not exceed twenty (20) typewritten spaces. A list of authorized abbreviations for systems is attached to these instructions.
Item No.3: Fill in school name. The school name should not exceed twenty (20) typewritten spaces.
Item No.4: Fill in employees name. Employees name should be written last name, first initial, middle initial.
Item No.5: Fill in employees social security number. This should be nine digits.
Item Nos. Leave blank. These will be filled in by the State office. 6, 7, 8:
Item No.9: Enter the date employment begins (month, day, year). Example:, September 1, 1968 would be 9 / 1 / 68
Item No. 10: Enter the date employment ends (month, day, year). Example: June 30, 1968 would be written 6 / 30 / 68
Item No. 11: Enter the six digit course code (09.02.03). Also fill in the course title.
Item No. 21: Enter the total salary which will be paid from Vocational funds for the entire period of employment. You are reminded that MFPE funds and local funds should not be included in this figure.
Item No. 25: Enter total salary of instructor.
Item No. 28: Check block #09, Home Economics, (Gainful)
Item No. 29: Check block #33, adult.
-34-

Item No. 30: Check block "Supplementary 331." Item No. 31: Enter total hours of instruction. Item No. 32: Enter hourly rate of pay. Other numbered spaces may be left blank.
The contract is to be signed by the Director, Area Vocational-Technical School or System Superintendent.
Normally the application will be completed and processed by the sponsor.
-35-

VE-2 VE-4

INSTRUCTIONS FOR PREPARATION OF:
Monthly Attendance Report for Short Term Classes
1. Instructors prepare 3 copies of each calendar month that class meets.
2. Instructors distribute by the second of each month as follows: 1 copy - Sponsor 1 copy - Area School Food Service Office 1 copy - Instructor
3. Report must be complete including:
a. Total Instructing Hours b. Total Student Hours and Grand Total Student Hours c. Enrollment Information; "M" males, "F" females;
Cumulative is the total number enrolled during month; Active - number of enrollees attending regularly and
still receiving credit.
Summary Attendance Report for Trade and Industrial Education Service
1. The sponsoring agent, Director of Vocational Education School or
Superintendent, will complete 5 copies of the VE-4 and mail to
Home Economics Education Service, Area School Programs, 96 Mitchell Street; Atlanta, Georgia 30303.
2. Data is compiled from VE-16, Application for Aid and VE-2:
Monthly Attendance Report.
3. The pink copy of the VE-4 is for the Area State School Food
Service Supervisor.
4. Explanations: "Active" refers to the number of persons enrolled or number completing the course, male and female, and "Terminated" refers to a cancelled class.

-36-

APPLICATION FOR APPROVAL OF VOCATIONAL EDUCATION PROGRAM

(;EORGIA STATE DEPARnIE"T Of EDLCATIO:;

Office of Instructional Services. Division of Vocational EJucarion Atlanta, Georgia 30334

Contract No.

Emr1oyee's Last Name, Initials)

Do
1.

Fill in as follows:
(e) FOR REG\'LAR SALARY CONTRACTS (x) fOR SHORT TER~I COl; RSES (5) BY STATE ONLY I"mir)
(c or x)
(System Code Number)

Application IS hereby made for approval of a program of Vocational Education.
It is agreed and understood that said program of Vocational Education will be conducted under policies of the Georgia State Board for Vocational Education in accordance with the program of work (hereb\' made a part of this application) and details of the budget.

2.

(e or x)

3.

(e or x)

4.

(c or x)

(System Name) (School Number - School Name)

Salary of the employee covered by this agreement is to be paid monthly by the school system designated below. Reimbursement by the State Department of Education is to be paid monthly to the school system upon receipt and approval of properly executed reports.

5.

(c or x)

(Employee's Last Name, Initials)

Approval is subject to compliance with Title VI of PL 88-352 and the availability of funds.

6.

(s)

. (Employee Social Security Number)

In witness whereof, the parties hereto have affixed their signatures:

(WORK UNIT NUMBER)

7.

_(5_)

--:--:-

--:----:-:-:--

_

(Federal Report Classification)

Superintendent or Director

8.

(5)

DATE

(Fund Code)

9.

(c or x)

//
(Date Employment Begins)

RECOMMENDED BY: Asst. Supervisor, Supervisor or Associate Director

10.

(c or x)

/

/

(Date Employment Ends)

DATE

11.

(c or x)

Approved By:

(Code

Course Title)

State Director

12.

( 5)

DATE

13.

(e)

(Project Number)

Attachment: Approved Program of Wllrk pr Shorr Term Form

(Certificate Type)

14.

(e)

27.

(c)

(Certificate Number)

(Approved Vocational Travel)

15.

(e)

16.

(c)

17.

(e)

18.

Ie)

(No. of Years Approved Experience)

(Program Months)

D I.

(Group - Code)
D 2.

1. Teaches Full Time Only Or 2. P.lso Teaches Part Time Adult

28.
o 01 Agriculture o 04 Distributive o 07 Health o 14 Office o 13 Guidance
o 18 Fisheries
29. LEVEL

o 09 Home Economics (Gainful) o 08 Home Economics (Useful) o 16 Technical o 17 Trade and Industry o Supervision 410
o Administration 410
30. KI0iD:

19.

(s)

20.

(5 )

21.

(c or x)

(State Vocational Salary) (Federal Vocational Salary) (Salary - Vocational Funds Only)

oooo

31 Secondary
32 Post Secondary 33 Adult 34 Special Needs

o Apprentice 333 o 2 Preparatory o Supplementary 331 o 1 Cooperative o General Continuation T&I 1731'

22.

(c or x)

(Salary - Local Funds Only)

n.

(c)

(Salary - M.F.P.E. For 10 Months)

31.

..::.(...;x)

32.

_(_X)

-,---_ _..,.-..,.-

_

(Total Hours of Instruction)

--,-::---::--.,..,..-..,.-

_

(Rate Per Hour)

24.

(c)

(Salary - M.F.P.E. For Summer)

33.

..::.(...;5)

_ (Federal Percent)

25.

(e or x)

(Total Salary)

34.

..:(_5)'---

,--,--,--,--

_

(State Percent)

26.

(c)

(Approved M.F.P.E. Travel)

35.

(s)

(Local Percent)

fORM VE - 16 (j anuary '68)

TO ADMINISTRATIVE SECTION

LISTING OF SYSTEM CODE NUMBERS AND NAMES

CODE NO.

NAME

CODE NO.

NAME

CODE NO.

NAME

CODE NO.

NAME

001 Appling 002 Atkinson 003 Bacon 004 Baker 005 Baldwin 006 Banks 007 Barrow 008 Bartow 009 Ben Hill 010 Berrien 011 Bibb 012 Bleckley 013 Brantley 014 Brooks 015 Bryan 016 Bulloch 017 Burke 018 Butts 019 Calhoun Co. 020 Camden 021 Candler 022 Carroll 023 Catoosa 024 Charlton 025 Chatham 026 Chattahoochee 027 Chattooga 028 Cherokee 029 Clarke 030 Clay 031 Clayton 032 Clinch 033 Cobb 034 Coffee 035 Colquitt 036 Columbia 037 Cook 038 Coweta 039 Crawford 040 Crisp 041 Dade 042 Dawson 043 Decatur Co. 044 DeKalb 045 Dodge 046 Dooly 047 Dougherty 048 Douglas 049 Early 050 Echols

051 052 053 054 055 056 057 058 059 060 061 062 063 064 065 066 067 068 069 070 071 072 073 074 075 076 077 078 079 080 081 082 083 084'
085 086 087 088 089 090 091 092 093 094 095 096 097 098 099 100

Effingham Elbert Emanuel Evans Fannin Fayette Floyd Forsyth Franklin Fulton Gilmer Glascock Glynn Gordon Grady Greene Gwinnett Habersham Hall Hancock Haralson HarriS Hart Heard Henry Houston Irwin Jackson Jasper Jeff Davis Jefferson Co. Jenkins Johnson Jones Lamar Lanier Laurens Lee Liberty Lincoln Long Lowndes Lumpkin Macon Madison Marion McDuffie McIntosh Meriwether Miller

101 Mitchell 102 Monroe 103 Montgomery 104 Morgan 105 Murray 106 Muscogee 107 Newton 108 Oconee 109 Oglethorpe 110 Paulding 111 Peach 112 Pickens 113 Pierce 114 Pike 115 Polk 116 Pulaski 117 Putnam 118 Quitman Co. 119 Rabun 120 Randolph 121 Richmond 122 Rockdale 123 Schley 124 Screven 125 Seminole 126 Griffin-
Spalding 127 Stephens 128 Stewart 129 Sumter 130 Talbot 131 Taliaferro 132 Tattnall 133 Taylor 134 Telfair 135 Terrell 136 Thomas 137 Tift 138 Toombs 139 Towns 140 Treutlen 141 Troup 142 Turner 143 Twiggs 144 Union 145 Upson 146 Walker 147 Walton 148 Ware 149 Warren 150 Washington 151 Wayne

152 Webster 153 Wheeler 154 White 155 Whitfield 156 Wilcox 157 Wilkes 158 Wilkinson 159 Worth 201 Americus 203 Atlanta 204 Barnesville 205 Bremen 206 Buford 207 Calhoun City 209 Carrollton 210 Cartersville 211 Cedartown 212 Chickamauga 213 Cochran 214 Commerce 216 Dalton 217 Decatur City 219 Dublin 220 Fitzgerald 221 Gainesville 222 Hawkinsville 223 Hogansville 224 Jefferson City 225 LaGrange 226 Marietta 228 Moultrie 229 Newnan 230 Pelham 231 Quitman City 232 Rome 233 Tallapoosa 234 Tallulah Falls 235 Thomaston 236 Thomasville 238 Toccoa 239 Trion 240 Valdosta 241 Vidalia 242 Waycross 243 West Point 244 Winder 245 Upson Co. Area 246 Griffin-
Spalding Area 252 Pickens Area 267 Hall Area 546 Gainesville Jr.
Col.

EMPLOYEE PROGRAM OF WORK AREA VOCATIONAL-TECHNICAL SCHOOL

DATE - - - - - - - -19 - SCHOOL -----------------SCHOOL SYSTEM ---------
1. POSITION EMPLOYED FOR (CHECK ONE)

--- Teacher.
--- Other.

OSPuocbscijuetpicoatntAioTrneiatalle?C--od--e?----------------------------------------------- --- --- --- ---

II. PERSONAL DATA OF EMPLOYEE

Na a.

- - - - - - - - - - - - - - me Full-Time Employees Only

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

- - - - - - - - - - - - - - - - - - - - --- --- --- Type Certificate Held? Permit
Certificate Subject Matter Field?

T-4 ---. T-5

T-6

b. Part-Time Teachers Only No. Years

Occupational Experience

No. Years

Education

ill. Work schedule for teachers (full-time and part-time)

Classes will meet ------- hours per week.

Days classes will meet: M Clas ses will meet from

--- --- T

W

Th

(A. M. ) (P. M. ) to

F

S

(A. M~ . )~(P~. M.)

Location of Class es ----------------------------

IV. Work schedule for other full-time employees

Normal work days: M Normal work hours:

--- --- T

W

Th

F

(A. M.) (P. M.) to

S (A-:. -M-~.~) (P. M.)

Location of office: -----------------------------

APPLICANT -----L-o-ca-l -D~ir-e-ct-o-r -or~- Sy-s~te:m-S-u-p-er-in~t- en-d-en-t-o-f ~ Sc.h,oo.l. s .-~----
APPROVED -------------- Head State Supervisor------------------

OVER

COURSE OUTLINE

Cours e Title Occupational

e 'C::-o-7d ---------------------------------

COURSE UNIT TITLE OR DESCRIPTION

CLOCK HOURS INSTRUCTION

TOTAL '-1 6

FORM .. VE - 2

Page

_

Of _

__ Pa.p.es

Sch 001

rse Title

al Ins truction Hours

LAST

NAME FIRST

INITIAL

MONTHLY ATTENDANCE REPORT

Course Approval No.

.. .._..

FOR

SHORT TERM CLASSES

FN

Board Of Ed U\"il'1.LJ.VU _.__ ._ _ _,M_._ _
':Hgnc:a
Total Student Hours
CLASS MEETING

DATE

AND

HOURS

, (MONTH)
E~rolllDent M

f----
- Cumulative
Active

!
I

,
I
I
:I

(V EAR)
F 'f;;-t~-l--
-I

t INSTRUCTED- "~'-~====---"'--- i OTA1.

OCCUPATION

! HOU~S

II
I !

Ii
II II
I

--

--

ii

A COPY OF THIS REPORT ~ST BE RETAINED FOR 5 YEARS LlIJ LOCAL SCHOOL FILES.

Form Continued on Back)

. .. _~.~--.::-~::::;::-_ _-- -'--.---_.: ~

-._-------

- '- ~-_.~=- '.-==-- =-==-=-=-.::":-

"'--' _.:=- = ..--=-.=:..--===--==,.=::=....:..:._---

. _::::~.~~.:...~:._:.;_

-- - _... -

._- - - - -

-.. -

N A ME

_

LAST

FIRST

.I.NITIAL

OCCUPATION

- - - - - - - - + I - - - - - - - j H - 1 ~ : -+-- - - - - - t - I---I-+-

~_JTOtAL \ 1\ HOURS I

1\

,

t-rT-IIH I i

----------+1-------+-1 t--t--+-+--+--t-f-I I I I I I I I I I I I I I I I

I

A COpy OF THIS REPORT MUST BE RETAINED FOR '; YEARS IN LOCAL SCHOOL FILES.

......

_=----:::c-=-..:::::.--.~

---

--....

-~;;.:=::-.:::--::::...=.::~=----=--- -.:........=.=-=---==-_=-=:--===-=:-:::-i

Form-VE-4
System Name CONTRACT
NUMBER

COURSE TITLE

Code

SUMMARY ATTENDANCE REPORT FOR
VOCATIONAL EDUCATION
Short-Term Classes _

INSTRUCTOR

ENROLLMENT

CUMULATIVE

ACTIVE

M

F

TOTAL

M

F

TOTAL

Month Day Year Month Ending

HOURS THIS MONTH

INSTRUCTOR

STUDENT

STATUS
A-Active C-Complete T-Terminated

TOTAL
I certify that the data given above is true and a~eurate, to the best of m~ knowledge and. belief, ~~d hereby re.quest reimbursement in aee?rd~nee with the provisions of previou.sly approved course appli~a tions. I further certIfy that payments to instructIOnal personnel are made In accordance WIth provISIons of prevIOusly approved course applicatIons and that all students enrolled In the short-term classes listed above meet the eligibility requirements of the Vocational Education Division.

Signed
_ _ _ _ _----::-:-_ _::-----:----: (Notary Public)

-:-::-_ _-::-_.,-----_.,------,-,--(System Superintendent)
My Commission Expires

_
----: (Seal)

Subscribed and sworn to before me this
I_ Appmw"

day of
so,," Dire'tm

19 __

GAP 2 1968
Name Business Address Home Address
City

Georgia State Department of Education School Food Service Program 211 Education Annex Building
Atlanta. Georgia 30334

APPLICATION FOR INSTRUCTOR

_ Social Security Number - - - - - - - -

_ Telephone Number

_

_ Telephone Number

_

_ State - - - - - - - - - - - -

EDUCATION Ph. D. Masters B. Science AGE GROUP:

FROM

MONTH

YEAR

TO

MONTH

YEAR

NAME AND ADDRESS OF COLLEGE

Under 25

25 - 35

35 - 55

55 - 65

Over 65

MAJOR

EXPERIENCE (Most Recent)
Teaching:

FROM

TO

MONTH YEAR MONTH YEAR

OCC UPA TTnN

EMPLOYER AND ADDRESS

School Lunch:

Institutional:

Professional Affiliations (honorary and professional): Professional Responsibilities (list offices held)

Recommendations from two recent employers regarding personal and professional qualifications. (Attach copies of two recommendations to each copy of application. )

Name

Address

Name

Address

Would you be willing to attend an orientation and evaluation program for instructors?

Yes

No

_

Place additional information on reverse side.

GAP-3 May, 1967

Georgia State Depattment of Education Office of Administrative Services School Food Service Program
State Office Building Atlanta, Georgia 30334

APPLICATION FOR COURSE APPROVAL

Instructor -----~ (N-am~e: ) ---------(Home Address)

(Phone)

(School Address)

City --------------- Board of Education ------------

Course Title - - - - - - - - - - - For ----,.(.G..r-o-u-p-)-.,...----- Race ------

- - - - - - - - - - - - - Beginning date of cours e

Completion Date

(Mo. }(Day}(Yr. )

(Mo.) (Day) (Year)

- - - - - - - - Number of hours per meeting - - - Number of hours per week

Length of course ---------- (Total hours)

- - - - - - - - - - - - - - Hours of day clas s will meet

to

A. M.

to

P. M.

Meeting Place --------------------------------

Estimated Enrollment -------------------

Instructor's Plan of Work - (Attach two copies)

Request for Materials:

(I) Mimeograph

(2) Visuals

(3) Others

GAP - 3 Page 2

Texts and/or References:

Author

Title

Edition Publisher

Dat~

Resource people to be used:

Name

Title

Address

How do you plan to evaluate? (Attach plans)
A. What plans have you to determine the instructional needs of the participants for planning the course?
B. How will you evaluate your progress in meeting these needs while teaching the course?
C. How do you plan to evaluate the success of your instruction after the course is completed?
Send four copies to As sistant State School Food Service Supervisor To be distributed as follows: 1. Assistant State School Food Service Supervisor 2. System Superintendent 3. System School Food Service Supervisor 4. Instructor

Assistant State School Food Service Supervisor to complete this section:

Number of Students

Date Approved -------

----------------------- District or System Covered

Superintendent

_

- - - - - - - - - - - - - - - - - - System School Food Service Supervisor
To be administered through -----:-(:A-r-e~a =T-r~ad~e::S-ch-o:o-l ~o-r -C=o-u-n-ty-S-c-h=o-ol-) :-:---

A pproved by: _.

....,,_--...,.-~__,. ...........-_=_~-_:__--:::__-___:---

Assistant ::state School Food Service Supervisor

- - - - Salary Approved

Vocational Education Representahve

GAP-4 April '68

GEORGIA State Department of Education

Division of Administrative Services

School Food Service Program

Date Approved

_

State Office Building Atlanta, Georgia 30334

Rejected

_

APPLICATION FOR SCHOOL LUNCH TRAINING

Cour s e --:T="i'"'t"':"l-e---- -----------':"L-o-c-a-t"'"'i"'"'o-n-o"'"'f,...C'::":'l-a-s-s------------ ---::D:"'a-t-e--:C=-:-"la-s-s"'"'B=-e-g-:i-n-s---

Name _ _--:-_-:Last
Husband's Name

-:;::;-:-_:-First

-:--:-:-:-~-_ Social Security No. __________Race

_

Initial

Home Addres s -=
Street

--:=""'
City

-=-_--:-_ _~----------

Telephone No.

Zip Code

Place of Employment: School Address

Street

System

Position Education: 8th grade

(Title) 10th grade

City Birth Date How Long

Telephone No.

high school

college other (specify)

Zip Code Years

1. Experience:
Are you a new manager? Name

If "yes", recommended for training by whom? Title

Years experience in School Lunch: Manager

Worker

_ _

2. Training Record: College Course in Food Service Completed:

Where

Courses Completed:

SL 1 - Foundations

SL 2 - Menu Planning

SL 3 - Nutrition

SL 4 - Food Preparation

SL 6 - Purchasing

I My duties are: Menu Planning L.

_

Where Purchaaing

Supervision of Food Preparation

When Date

I Records L.

_

Inatruction of Personnel

Hours Credit Instructor

Recommended by:

__.-----------Principal

Address

System Supervisor

Approved by:

State Department of Education

DO NOT WRITE BELOW THIS LINE

------------- ----------- System
Age Group: 25 - 35

Paid Education: 8th or less

Course No.
- - - - - - No. Hrs. Completed
Make-up: Course

35 - 45

high school

Location

45 - 55

2 yrs. college

Date

55+

college grad.

Instructor

M. S. Degree

Credit: SL - 1

SL - 2

SL - 3 Other

SL - 4 _

GAP-4A
July 1968

STATE OF GEORGIA
DEPARTMENT OF EDUCATION
STATE OFFICE BUILDING ATLANTA. 30334

.JACK P. NIX
STATE SUPERINTENDENT OF SCHOOLS

OSCAR H . .JOINER
ASSISTANT STATE SUPERINTENDENT OF SCHOOLS OFFICE OF SCHOOL ADMINISTRATIVE SERVICES

To:

Superintendent and Principals

- - - - - - - - - - - - - - - - - - - - - - From: School Food Service Program

, As sistant State Supervisor

RE:

lIT raining In Depth 11 cours es for school food service managers to be

taught Hours

-in----------------A-.M- -.

-----------------

-P.-M-.

-

-

-

-

-

School

--------:-----:---:--------- Plans have been made for teaching
in the 11Training In Depth" series. This is a cooperative project between the School Food Service Section of Division of Administrative Services and Home Economics Education Service, Vocational Education Division.

The hours for the class will be

starting

and ending

hours. Registration fee will be $

per

pers

for on

aantdtoomt-aal-yo-bf e--p--a--id--fr--om--

-

-

School Food Service funds. It is to be paid to the

District

School Food Service Training Fund and submitted with the application.

Applications for the training course are to be completed in duplicate and signed by the principal. The criteria for the selection of the student is based on the pos ition they hold; that is, a manager or a potential manager. The education level should be not less than 8th grade. In schools where two workers share manager responsibilities, both may attend. Applicant for SL-2, Menu Planning, must have completed SL-3, Nutrition, before class begins. The classes will be limited to
------- students.
The "Training In Depth" courses are a tool for ralsmg the professional standards and training of the school food service personnel. Please encourage the appropriate persons to attend.

Enclosed are

GAP-4B July 1968

STATE OF' GEORGIA
DEPARTMENT OF EDUCATION
STATE OFFICE BUILDING ATLANTA. 30334

..JACK P. NIX STATE SUPERINTENDENT OF SCHOOLS

OSCAR H ..JOINER ASSISTANT STATE SUPERINTENDENT OF SCHOOLS
OFFICE OF SCHOOL ADMINISTRATIVE SERVICES

Dear

We regret that we cannot accept your application for the School Food Service

Trainin for the

g Progra following

-- m at
reason:

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

:I

Incomplete application

Improper recommendation

r:

Do not meet qualification of criteria for selection

Registration closed

elas s filled

We hope that in the near future another class will be scheduled for a school

near you. I will keep you advised of the plans for additional courses in schools near

you.

Sincerely yours,

Assistant State Supervisor School Food Service Program

GAP - 4C 1968
STATE OF' GEORGIA
DEPARTMENT OF EDUCATION
STATE OFFICE BUILDING ATLANTA. 30334

JACK P. NIX
STATE SUPERINTENDENT OF SCHOOLS
Dear

OSCAR H. JOINER
ASSISTANT STATE SUPERINTENDENT OF SCHOOLS OFFICE OF SCHOOL ADMINISTRATIVE SERVICES
Date ---------

Your application for participation in the School Food Service Training Program has been approved.

(place)

(address)

Clas s es will begin on ~---:----:'-:-(day of week)

- - - - - - from (time)

to -~(t-im--e:) ---

(month)

(date)

Registration Fee:

$-------

Make check payable to:

You should bring: 1. Notebook 2. Pencil/Pen 3. PA-719 "Planning Type A School Lunches." 4. PA-270 "Food Buying Guide for Type A School Lunches. 11 5. PA-631 "Quantity Recipes for Type A School Lunches. " 6. Lunch for yours elf if desired.

Course credit will be given upon completion of the requirements of the 30 or 60 hour course.

I look forward to seeing you. We are real proud of your interest in learning better ways of performing your duties in school food service.
Sincerely yours,

Assistant State Supervisor School Food Service Program

-GAP - 5 Sept 1965

Course Dates of Course: Pla:ce of Class Sponsor , Instructor

From

STATE DEPARTMENT OF EDUCATION DIVISION OF ADMINISTRATIVE SERVICES
SCHOOL LUNCH SECTION Atlanta, Georgia 30334

ATTENDANCE REPORT To

Enrollment Total No. entered Total No. dropped Total No. completed
clas,

1 - Instructor 1 - State Office 1 - Asst. Supv. 1 - System Supv.

M

W

tjt:j

U]~:

<

Name

s:l
..p0..O.
pO
CD
0
Po.

** II ast\ IFirst\ IInitial\

Social Security Nwnber

System

School

Class Meetina Dates and Hours of Instruction.
!Denote with "E" date each enrollee entered cla.s.
. lDenote with "0" date dropped (did not attend).
r.z-'otal

G-
l'

..

** Record nwnberof hours attended each class.

M - Manager, W - Worker

ATTENDANCE REPORT - Page 3

'0 'O~
< Uc1d04~-0'=

Name

.....0s-..:..:

CD
0

Social

04 Security

** (Last) (First) (Initial)

Number

System

School

!Class Meetina Dates anti Hours of Instruction.
Denote with liE" date each enrollee entered cla.. I
I
Denote with liD" date dropJ: ed (did not attend). ITotal Hour.

,

I

*Record number of hours attended each class. **.M - Manager ** W - Worker

Total Hours of Class Attended --------1

Instructor -----------------
Date Completed --------------------
Submit four copies to the Assistant State School Lunch Supervisor
To be distributed as follows: Two copies - Assistant State School Lunch Supervisor One copy - Instructor One copy - System School Lunch Supervisor

GAP-6 July 1968

Georgia State Department of Education Office of Administrative Services School Food Service Program
State Office Building Atlanta, Georgia 30334

Date:

Instructor:

EVALUATION OF SCHOOL FOOD SERVICE TRAINING PROGRAM

Name of Cours e ------------ Date of Course ------------Sponsor ----------------- Approval Number ------------
1. What did you find to be the most helpful in teaching this cours e?

2. What improvements would you make if you were teaching the course again?

A. Teaching Techniques
L Laboratory assignments 2. Role playing 3. Work groups 4. Lecturing 5. Discussion 6. Others
B. Teaching Materials
1. Handouts 2. Visual aids 3. Others
C. Time for Class
1. Length 2. Morning vs. afternoon, vice versa 3. Sequence of classes
3. List deletions, if any, that you think would be advisable.
Distribution: 1 copy - State School Food Service 1 copy - Area School Food Service 1 copy - Instructor

Form GAP - 7 1968

Georgia State Department of Education Office of Administrative Services School Food Service Program 211 Education Annex Building
Atlanta, Georgia 30334

FINANCIAL REPORT OF TRAINING

Cours e Title

Date of Course -------------

Sponsor ----------------- Approval Number -----------

Instructor ----------------------------------

- - - - Number Enrolled - - - Registration Fee $

Total Collected $- - - - - - - - -

Fund listed as ------------------------------------

Deposited at ---------~---- (N-a-m-e -a:nd-A-d-d:r- es-s :o-f :B- an-k- ) -----:-----------

Expenditures (Attach invoice to one copy)

Date

Item

Cost Per Unit

Total

Comments

Total Expenditures:

All bills paid . Yes

No

- - - - - - Balance on deposit $
Distribution: 1 copy - State School Food
Service 1 copy - Area School Food
Service 1 copy - Instructor

Instructor - - - - - - - -N-a-m-e - - - - - - - - -
Approved - - - - - - - Assistant -St-at-e S-u-pe-rv-is-or- - - - -
Date

GAP - 8 1968

Georgia State Department of Education Office of Administrative Services School Food Service Program
121 State Office Building Atlanta, Georgia 30334

Report of Training Course

To:

School Lunch Personnel and Principals

From:

Assistant State Supervisor School Food Service Program

Recently you participated in the following Training Courses for School Lunch Personnel:

Foundations in School Lunch Operation Menu Planning Nutrition in School Lunch Food Preparation Comprehensive Examination

We congratulate you upon your interest in upgrading your qualifications for improving your School Lunch Program.

Your successful completion of this trammg course has been posted on

your permanent record card. Yes

No ----

You did not successfully complete this course due to -

Drop out Did not attend 90% of time allocated for classes Did not make up work mis s ed Unsatisfactory progress Failed to obtain acceptable Comprehensive Examination Score

It is recommended that you participate in this same course at a later date. and/ or review your studies in the cours es that were difficult for you.

3 copies:

1 Participant 1 - Area Office 1 - Principal

GAP - 9 April, 1968

GEORGIA State Department of Education Division of Administrative Services School Food Service Office
State Office Building Atlanta, Georgia 30334

REQUEST FOR PAYMENT OF INSTRUCTOR

To: Sponsor of Training In Depth Course

From:

_ _ _ _ _ _ _-:--

~---------- Date:

_

Assistant State Supervisor

The following instructor of the Training In Depth Cours e indicated has com-

pleted

hours of clas s room training of

enrollees, and has submitted all

School Food Service records and reports. 1 request payment of salary to:

Name

Social Security Number

.....-.

First

Initial

Last

Cours e Title _______________ Completion Date

.....,.-----

Application (VE-16) Number

Approved Amount $

_

Pleas email check to ---------~S~ tre-et---------------

City

State

Zip Code

You will be interested to know that

enrolled from

schools in

---- systems and that

successfully completed the course of instruction.

We appreciate your cooperation and assistance in making the training possible for school food service personnel in this area.

Assistant State Supervisor

GAP-10 May. 1968 Social Security Number

State Department of Education Division of Administrative Services
School Food Service Section

Name - -La-st

Permanent Record

First

Home Address

Education

Race

-------

Date of Bi;lli-------

Position ------

_______ System

_

School

RECORD OF PROGRESS: --------W-------T""'----- --

._.......

_

NAME OF COURSE
S. L. 1

HOURS CREDIT

A

EARNED

DATE

COMPREHENSIVE

Pl.-ACE

INSTRUCTOR

EXAMINA TlON

COMMENT

._+-------..,I--------+--...SC;O.R_ES--:...:.-_-~-------

Foundations S.L. 2

--- --------f--------

l\1enu Planning
- S : - C 3 -+---~--~

-----....,1-------.-11-------1-

-------+-----------

Nutrition

-------.f-------f-------

(Revers e Side)

State Department of Education Division of Administrative Services
School Food Service Section

NAME OF COURSE

HOURS CREDIT

- - - - - - ATTENDED EARNED 1---

S. L. 5

A dv. Nutrition

S. L. 6 Basic Purchasing

S. L. 7

Adv. Purchasing ---- I--.

DATE

Pl.-ACE

INSTRUCTOR
-- --

--I-.

-- 1---------

COMMENT

-----

.- ----------

----1---------------

"---------

.-
. -- r-----------

----- _____ L..-.

-

Revised May 1968

GAP - 15
June, 1967

Georgia State Department of Education Office of Administrative Services School Food Service Program
State Office Building Atlanta, Georgia 30334

TRANSMITTAL OF TRAINING IN DEPTH CURRICULut-1 GUIDES AND NOTICr. OF PAYr-~ENT TO:

FROH:

- - - - - - - - - - - Josephine Martin, Chief Consultant By:
School Food Service Program

CurriculuM Guides for

SL

------------ -h:a-v-e--b:e-e-n- shinned according to your instructions for use in

Please return one copy of this memo with check to cover costs of handling
guides to School Food Service Section. Please mark me~o to the attention
of --------------

Enclosed is a check for $

for

Curriculum Guides for

- - - - '7'('::"Qu-a-n-:t-=i'":y't-T)

SL

which was processed through

~ (C- ou- rs- e ~ No~ .)

-:---:---:-~~-:----:::----:---

Date

GAP-CE-l July 1968
STATE OF GEORGIA
DEPARTMENT OF EDUCATION
STATE OFFICE BUILDING ATLANTA. 30334

..JACK P. NIX STATE SUPERINTENDENT OF SCHOOLS
To:

OSCAR H . ..JOINER ASSISTANT STATE SUPERINTENDENT OF SCHOOLS
OFFICE OF SCHOOL ADMINISTRATIVE SERVICES

Address:----------------From: -Sc-ho-ol-F-o-od-S-er-vi-ce-P-r-og-ra-m- -, Assistant State Supervisor

Re:

Comprehensive Examination for School Food Service Personnel

Congratulations!

You have successfully completed the four courses (SL 1, SL 2, SL 3, SL 4) of the Core Program (150 hours). Now you are eligible to make application to take the Comprehensive Examination over the Core Program. Successful completion of the Comprehensive Examination is a prerequisite to the Advanced Training In Depth Courses.

The Advanced Courses of 30 hours may include:

SL 5 - Advanced Nutrition SL 6 - Basic Purchasing SL 7 - Advanced Purchasing

SL 8 - Organization and Management SL 9 - Personnel Management Other courses will be developed

Applicant Must: 1. Be employed as a school food service supervisor, manager, assistant mana-
ger, or potential manager. Preference to take the examination will be given in that order. 2. Make written application two weeks prior to date of examination. 3. Pay fee of $5.00 (to cover cost of examination) from personal funds.
4. Receive written approval from the Assistant State Supervisor.
5. Bring your approved application form for admittance to the examination room.

oTTnhhee-ee-xx-aamm-iinn-aa-ttiioo-nn-iws-iltl-o b-bee-hhe-eldl-d f-arot-m------------------------ -------t-o------- -----------

------
-----

GAP-CE-2
1968

STATE OF GEORGIA
DEPARTMENT OF EDUCATION
STATE OFFICE BUILDING ATLANTA. 30334

JACK P. NIX
STATE SUPERINTENDENT OF SCHOOLS

OSCAR H. JOINER
ASSISTANT STATE SUPERINTENDENT OF SCHOOLS OFFICE OF SCHOOL ADMINISTRATIVE SERVICES
Date- - - - - - -

APPLICATION FOR COMPREHENSIVE EXAMINA TION

I wish to apply for the COnlprehensive Exanlination for Advanced Training
In Depth Courses. The exanlination is scheduled for ------:(-d:a-te-)-:------
at---------(-lo-ca-ti-on-w-h-er-e-ex-a-m-in-at-io-n -wi-ll-b-e g-iv-e-n)----------

N ame

--=~-___:-_:_:~ _:_-_:__Social Sec urity No.

_

Last

First Middle Initial

School System

Name of School

"'--

_

Address: ------------------------------Title of School Lunch Position ----------------------
A $5.00 check should be attached to this application nlade payable to:

Mail both copies of this application to:

Signature
STATE USE ONLY
Date Received ---------~
Approved by -----------
Approval No.

GAP - CE 3 1968
STATE OF" GEORGIA
DEPARTMENT OF EDUCATION
STATE OFFICE BUILDING ATLANTA. 30334

..JACK P. NIX
STATE SUPERINTENDENT OF SCHOOLS

OSCAR H . ..JOINER
ASSISTANT STATE SUPERINTENDENT OF SCHOOLS OFFICE OF SCHOOL ADMINISTRATIVE SERVICES
Date ----------

APPROVAL OF APPLICATION FOR THE COMPREHENSIVE EXAMINATION

To:

Your application for the Comprehensive Examination has been approved. Pleas e bring this notice with you to the examination.

The examination will begin at

--:-_ _-,-

on

....,.-_---,

_

(time)

(date)

at --------------------:-:(l-oc-a-tio-n-) -:------------------

Pleas e be on time.

Each applicant is to bring:

1. Sharpened pencils 2. USDA Food Buying Guide 3. Scratch Pad 4. Lunch 5. This approval

As sistant State School Food Service Supervisor

GAP-CE-4
1968

STATE OF GEORGIA
"DEPARTMENT OF EDUCATION
STATE OFFICE BUILDING ATLANTA. 30334

JACK P. NIX STATE SUPERINTENDENT OF SCHOOLS
To:

OSCAR H. JOINER ASSISTANT STATE SUPERINTENDENT OF SCHOOLS
OFFICE OF SCHOOL ADMINISTRATIVE SERVICES
Date

COMPREHENSIVE EXAMINA TION GRADES

- - - - - - - - - - - The Comprehensive Examinations which you took on

(date)

have been graded. Your grade was within one of the following catergories:

A.

Your grade qualified you for advance Training In Depth

courses for credit.

B.

Your grade indicated a need for retraining and retesting.

C.

Your grade did not meet the minimum standard and

additional training is needed.

Your Assistant State Supervisor will be glad to assist and advise you in the

areas of advanced training, retraining and retesting, and the courses you need to

increase your knowledge and skills in the Training In Depth Program.

As sistant State School Food Service Supervisor

GAP - CE - 5
STATE OF GEORGIA
DEPARTMENT OF EDUCATION
STATE OFFICE BUILDING ATLANTA. 30334

JACK P. NIX STATE SUPERINTENDENT Q,F SCHOOLS

OSCAR H. JOINER ASSISTANT STATE SUPERINTENDENT OF' SCHOOLS
OFFICE OF SCHOOL ADMINISTRATIVE SERVICES
Date

TRANSMITTAL LETTER FOR
PAYMENT AND ACCOUNTING FOR COMPREHENSIVE EXAMINATIONS

To: From:

Miss Josephine Martin Chief School Food Service Consultant State Department of Education Room 211, Education Annex Building Atlanta, Georgia 30334
-------------------, Assistant State Supervisor

- - - - I requested and received

copies of the Comprehensive Examination.

(No. )

I used

copies and am attaching check for the

- - - - - - - - - - - Amount of check is $

used @ 10~ each.

UNUSED examinations are being returned to Administrative Assistant. -~ No-. -

USED examinations are being sent to Mrs. Johnstone. --(:N~-o-.:)-

Signed

Assistant State Supervisor

Date

cc:

Mrs. Sarah Johnstone

Mr. H. V. Hawes

Area Office File

(Assistant State Supervisor prepares 4 copies)

GAP - CE - 6 1968
STATE OF" GEORGIA
.DEPARTMENT OF EDUCATION
STATE OFFICE BUILDING ATLANTA. 30334

JACK P. NIX STATE SUPERINTENDENT OF SCHOOLS

OSCAR H. JOINER ASSISTANT STATE SUPERINTENDENT OF SCHOOLS
OFFICE OF SCHOOL ADMINISTRATIVE SERVICES
Date- - - - - - - - - -

PAYMENT FOR SCORING COMPREHENSIVE EXAMINATIONS

To:

__________________ Scorer. Comprehensive Exam.

From:

Assistant State Supervisor School Food Service Section

Enclosed please find $
Examinations.

for scoring the Comprehensive

cc:

Mrs. Sarah Johnstone

Miss Josephine Martin

Area Office

As sistant State Supervisor School Food Service Section
Date

GAP - CE - 12

Releas ed to Coordinator Returned by Coordinator

1 Exall1
No.

Last,

2
Nall1e First, Initial

State Departll1ent of Education School Food Service Section

COMPREHENSIVE EXAMINATION Supervisor Exall1 Date Location

3

4

Social Security

NUll1ber

Systell1

5

6

7

8

9

10

Unit Unit Unit Unit

~xall1 1

2

3

4 Total

Rec. ~coreScore Score Score Points

11

12

Date Re-

Average corded or

Score Perll1.

Record

I
,
I

Prepare 3 copies: 1 State Office, 1 Assistant State Supervisor, 1 Mrs. Wofford

Use reverse side of this fornl for "Coll1ll1ents ".

APPENDIX B

VISUAL AIDS AND BOOKS

Effective use of visual aids is essential in all Training-In-Depth classes. Instructors, while developing a library of materials to be used in class, may supplement their presentations with the following:

1. Color slides available from Assistant State School Food Service Supervisors or the State School Food SE~rvice Office

Name of Visual Aid

Suggested Course Usage I II III IV VI

0.0 00

School Food Service Slides

Nutrients in Type A Lunch Glamorizing Vegetables Better Type A Lunches Through Organized Buying Preparing a School Lunch Let's Have More Vitamin A and C in School Lunch Work Simplification - Time and Motion Study S.L. Manager and S.L. Image - S.L. 1 It's Ea.sy To Teach An Old Dog New Tricks Lunches That Appeal to Children Publicizing The School Lunch Program Serving Techniques (Lucille Bishop) Cooking Fresh Vegetables It Happens Every Noon (slides) Operations Economy In School Lunch Meeting The Needs of Our School Lunch Customers

XX X

X

X

X

XX

XX X

X

X

X

X

X

XX

X

X

X

XX

XX

2. Books for use of Instructors and Class

Name

Suggested Course Usage I II III IV VI

00 000.00.00 000.00 0.0 00

a. U.S. Department of Agriculture, School Lunch Publications

(1) A Menu Planning Guide for Type A School Lunches - PA 719

XX X X

(2) Food Buying Guide for Type A School Lunches, January 1964 - PA 270

XX X X

(3) A Menu Planning Guide for Breakfast at School, January 1968

XX X X

Name

Suggested Course Usage I II III IV VI

".. 0

(4) Quantity Recipes for Type A School Lunches- PA 631

xx x x

(5) Food Storage Guide for Schools and Institutions - PA 403

xx x x

b. A Handbook on Quantity Food Management, Evelyn Smith

xx

c. Food for Fifty, Fowler and West

xx

d. Nutrition Data, Heinz, for Instructors

x

e. Head Start Publications

(1) Nutrition, Staff Training Program (2) Nutrition, Better Eating for Head Start (3) Nutrition, Instructors Guide

xx x
xx x xx x

Head Start Publications are available from Mrs. Hayes Edwards, Supervisor, Regional Training Office, Head Start, 311 Dawson Hall, University of Georgia, Athens, Georgia 30601.

3. Film Strip

Name

Suggested Course Usage I II III IV VI

0

The Newest School Subject - Breakfast

xx x

4. Films, l6mm, sound, color

Name

Suggested Course Usage I II III IV VI

0 0

a. Starvation Without Hunger

xx x

b. Planning for More Vitamin A and C in School Lunch
c. Today in School Lunch

xx x xx x x

d. Food As Children See It (Pre-school) Available from local Public Health Officials who may order it from the Department of Public Health,
Atlanta

The local Public Health Departments have access to numerous visua.l a.id, that may be used in Training In Depth. Some of these are:

Suggested Course Usage
........................................................I....I.I...I.I.I....IV......V.I

Your Childrens' Meals

xx

Understanding Vitamins Color of Health

x

x

x

You and Your Food

Taken from: Film Catalog, Georgia Department of Public Health, 47 Trinity Avenue, S.W., Atlanta, Georgia 30334

All visual aids should be previewed by the instructor.

APPENDIX C
GEORGIA STATE DEPARTMENT OF EDUCATION DIVISION OF VOCATIONAL EDUCATION AREA SCHOOL PROGRAMS 96 Mitchell Street, S. W. Atlanta, Georgia 30303

DIRECTORY OF VOCATIONAL-TECHNICAL SCHOOLS

Albany Area Voc-Tech School 1800 South Slappey Drive Albany, Georgia 31701 (912) 436-0395
Atlanta Area Voc-Tech School 1560 Stewart Avenue, S. W. Atlanta, Georgia 30310 (404) 525-7431
Carroll County Area Voc-Tech School, Carrollton, Georgia 30117 (404) 832-3568
Coosa Valley Voc-Tech School 112 Hemlock Street Rome, Georgia 30161 (404) 232-6478, 234-9426
Griffin-Spalding Co. Area VocTech School, P.O. Box 131 Griffin, Georgia 30223 (404) 227-1322
Macon Area Voc-Tech School 940 Forsyth Street Macon, Georgia 31201 (912) 743-6332
Moultrie Area Voc-Tech School Lenox Post Road Moultrie, Georgia 31768 (912) 985-2297

Athens Area Voc-Tech School U. S. Highway 29 North Athens, Georgia 30601 (404) 549-2360
Augusta Area Voc-Tech School 2025 Lumpkin Road Augusta, Georgia 30901 (404) 798-4343
Columbus Area Voc-Tech School 4460 River Road Columbus, Georgia 31904 (404) 327-1798
DeKalb Area Voc-Tech School 495 North Indian Creek Drive Clarkston, Georgia 30021 (404) 443-7151
Lanier Area Voc-Tech School P.O. Box 58 Oakwood, Georgia 30566 (404) 532-0191
Marietta-Cobb Area Voc-Tech School 210 South Cobb Drive Marietta, Georgia 30061 (404) 422-1660
North Georgia Tech & Voc School Clarkesville, Georgia 30523 (404) 754-2131

APPENDIX C (continued)

Pickens County Area Voc-Tech School County Courthous e Jasper, Georgia 30143 (404) 692-3273

Savannah Area Voc-Tech School 214 West Bay Street Savannah, Georgia 31401 (912) 232-4726

South Georgia Tech & Voc School P. O. Box 560 Americus, Georgia 31709 (912) 924-2981

Swainsboro Area Voc-Tech School 201 Kite Road Swainsboro, Georgia 30401 (912) 237-7316

Thomas Area Voc-Tech School P. O. Box 257 Thomasville, Georgia 31792 (912) 226-3750

Troup County Area Voc-Tech School Route 2, Whitesville Road LaGrange, Georgia 30240 (404) 882-2518

Upson County Area Voc-Tech School P.O. Box 6 Thomaston, Georgia 30286 (404) 647-9616, 647-9617

Valdosta Area Voc-Tech School Route 1, Box 211 Valdosta, Georgia 31601 (912) 244-2316

Walker County Area Voc-Tech School Meadow Lane Drive Rock Spring, Georgia 30739 (404) 764-1016

Waycross-Ware Co. Area Voc-Tech School, 1701 Carswell Avenue Waycros s, Georgia 31501 (912) 283-1866

SYSTEM DIRECTORS

Executive Director Vocational, Technical and Adult Education, Atlanta-Fulton County Schools, 2930 Forrest Hills Dr. ,S. W. Atlanta, Georgia 30315 (404) 761-5411, ext. 247

Director Vo cational Education Muscogee County Schools 318 11th Street Columbus, Georgia 31904 (404) 323-1261

As sistant Supe rintendent fo r Vocational Education Richmond County Schools 930 Russell Street Augusta, Georgia 30901 (404) 736-6509

Director Vocational Education Bibb County Schools 1062 Forsyth Street Macon, Georgia 3120 1 (912) 743-7481

Pleas e addres s correspondence to the Director.