(11) School Nutrition Program Directors

• (a) School nutrition program directors hired on or after July 1, 2015, shall complete at least eight (8) hours of food safety training either not more than five (5) years prior to the employee's start date or within thirty (30) days of the employee's start date and shall meet the following criteria:

• 1. School nutrition program directors employed by LEAs with a student enrollment of 500 to 2,499 must meet one (1) of the following criteria:

• (i) Bachelor's degree or equivalent educational experience with academic major in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field;

• (ii) Bachelor's degree in any academic major and a School Nutrition Association Level 3 Certificate in School Nutrition;

• (iii) A valid Tennessee teacher license with a school food service supervisor endorsement;

• (iv) Bachelor's degree in any academic major and at least one (1) year of relevant school nutrition experience;

• (v) Associate's degree or equivalent educational experience, with academic major in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field and at least one (1) year of relevant school nutrition programs experience; or

• (vi) High school diploma, or equivalency diploma, and at least three (3) years of relevant experience in school nutrition programs.

• 2. School nutrition program directors employed by LEAs with a student enrollment of 2,500 to 9,999 must meet one (1) of the following criteria:

• (i) Bachelor's degree or equivalent educational experience with academic major in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field;

• (ii) Bachelor's degree in any academic major and a School Nutrition Association Level 3 Certificate in School Nutrition;

• (iii) A valid Tennessee teacher license with a school food service supervisor endorsement;

• (iv) Bachelor's degree in any academic major and at least two (2) years of relevant school nutrition experience; or

• (v) Associate's degree or equivalent educational experience, with academic major in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field and at least two (2) years of relevant school nutrition programs experience.

3. School nutrition program directors employed by LEAs with a student enrollment of more than 10,000 must meet one (1) of the following criteria:

   • (i) Bachelor's degree or equivalent educational experience with academic major in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field;

   • (ii) Bachelor's degree in any academic major and a School Nutrition Association Level 3 Certificate in School Nutrition;

   • (iii) A valid Tennessee teacher license with a school food service supervisor endorsement; or

   • (iv) Bachelor's degree in any academic major and at least five (5) years of experience in management of school nutrition programs.

3. School nutrition program directors employed by LEAs with a student enrollment of more than 10,000 must meet one (1) of the following criteria:

   • (i) Bachelor's degree or equivalent educational experience with academic major in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field;

   • (ii) Bachelor's degree in any academic major and a School Nutrition Association Level 3 Certificate in School Nutrition;

   • (iii) A valid Tennessee teacher license with a school food service supervisor endorsement; or

   • (iv) Bachelor's degree in any academic major and at least five (5) years of experience in management of school nutrition programs.

(e) At least ten percent (10%) of the state matching funds distributed to a participating LEA shall be applied to the costs of one (1) or more of the following:

• (1) Employment of a certified school food service supervisor;

• (2) Employment of cafeteria managers or assistant managers accredited by the Tennessee School Food Service Association or working toward that accreditation; or

• (3) Professional training programs for nonaccredited personnel.