(2) Requirements

(a)

5. Each base-size school system shall employ at least one full-time school nutrition program director to perform required system-level school nutrition program functions.
   • (i) A school system of less than base size having five or more schools shall, at a minimum, employ a school nutrition program director-trainee on a part-time basis.
   • (ii) A school system of less than base size having four or fewer schools shall, at a minimum, employ the services of a full-time classified nutrition manager/supervisor to perform required system-level school nutrition program functions.
   • (I) A school system may meet either of these requirements with a noncertified school nutrition director provided the individual was employed as director in the school system prior to September 1, 1980, the employment has been uninterrupted, and the individual has participated in annual staff development approved by the department.

(1) DEFINITIONS.

(b) Classified school nutrition manager - an individual who meets one of the following conditions:

• 1. Manager trainee - holds a minimum of a high-school diploma or GED or was employed as manager prior to September 1, 1988; employment in this classification has been uninterrupted; and the individual has completed 30 credit hours of core Training-In-Depth (TID) annually toward completion of 150 hours.
• 2. Manager I - holds a high school diploma or GED or was employed as manager prior to September 1, 1988; and has completed the core TID.
• 3. Manager II - holds an associate or more advanced degree; and has completed the core TID.
• 4. Manager III - holds a school nutrition director service certificate issued by the Georgia Professional Standard Commission.

5.Manager/Supervisor - was employed as Manager/Supervisor prior to July 1, 2015, or meets one of the following conditions:

• holds an associate degree in a specific major (food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field) with two years of relevant school nutrition programs experience, or

• holds a Bachelor's degree in any academic major with two years of relevant school nutrition programs experience, or

• holds a Bachelor's degree with any academic major and a school nutrition director service certificate issued by the Georgia Professional Standard Commission, or

• holds a Bachelor's degree with academic major in food and nutrition, food service management, dietetics,family and consumer sciences, nutrition education, culinary arts, business, or a related field.

All manager/supervisors must complete 30 credit hours of core TID annually until all core requirements are met. All must meet the requirements of director as specified in paragraph (2)(a)5(ii) of Rule 160-5-1-.22 Personnel Required in systems of less than base size having four or fewer schools.

5.Manager/Supervisor - was employed as Manager/Supervisor prior to July 1, 2015, or meets one of the following conditions:

• holds an associate degree in a specific major (food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field) with two years of relevant school nutrition programs experience, or

• holds a Bachelor's degree in any academic major with two years of relevant school nutrition programs experience, or

• holds a Bachelor's degree with any academic major and a school nutrition director service certificate issued by the Georgia Professional Standard Commission, or

• holds a Bachelor's degree with academic major in food and nutrition, food service management, dietetics,family and consumer sciences, nutrition education, culinary arts, business, or a related field.

All manager/supervisors must complete 30 credit hours of core TID annually until all core requirements are met. All must meet the requirements of director as specified in paragraph (2)(a)5(ii) of Rule 160-5-1-.22 Personnel Required in systems of less than base size having four or fewer schools.

Board policy addresses certification or degree requirement for food service workers.