Louisiana - Food service qualifications: Staff qualifications and professional development

Area: 
Staff Qualifications And Professional Development
Policy Type: 
Regulation
Summary: 

State law addresses certification or degree requirement for food service workers.

Louisiana Administrative Code Title 28 Part CXXXI §403. Child Nutrition Program Supervisor

A. Child Nutrition Program Supervisor--valid for life with continuous service.

B. Basic Eligibility Requirements. A master's degree from a regionally accredited institution of higher education.

C. Eligibility Requirements in Areas of Specialty

    1. Specialty in Food Service:
      • a. a minimum of three years of successful experience in home economics education or quantity food service management; and
      • b. a minimum of 21 semester hours--six semester hours in nutrition related to humans, three semester hours inquantity food preparation, and 12 semester hours in at least four of the following subjects:
      • i. quantity food service;
      • ii. organization and management;
      • iii. quantity food service equipment and layout;
      • iv. accounting;
      • v. statistics;
      • vi. microbiology;
      • vii. food service or technology.

Louisiana Administrative Code Title 28 Part CXXXI §403. Child Nutrition Program Supervisor

  1. Specialty in nutrition:

    • a. a minimum of three years of successful experience in teaching, nutrition education, public health nutrition, clinical or administrative dietetics, cooperative extension, or food service management;

    • b. graduate and/or undergraduate course work, as follows:

    • i. nutrition, 18 semester hours--six semester hours in nutrition related to humans, and 12 semester hours may include nutrition, physiology, biochemistry, microbiology, or bacteriology;

    • ii. foods, nine semester hours;

    • iii. statistics, research methodology, or evaluative techniques, three semester hours; and

    • iv. a minimum of 12 semester hours in at least two of the following subjects:

      • (a). quantity food preparation or quantity cookery;
      • (b). child or adolescent psychology;
      • (c). communication and speech;
      • (d). educational materials and/or methods;
      • (e). personnel or institutional management.
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