Information on Michigan academic standards and instructional resources.
Responsible for providing final decisions in administrative appeals to MDE.
Learn more about the MDE office responsible for providing leadership in curriculum and instruction that provides students with greater choices to prepare for success.
Resources for educator certification, recognition programs, evaluation, and workforce research.
Resources related to financial and pupil accounting and auditing.
Options available for Michigan students that provide unique learning opportunities.
Food & Nutrition Programs
This MDE office provides resources and technical assistance in physical education, sex education, health education, behavioral, emotional, mental, and social education as well as safety, discipline, and transportation.
Resources for programs and initiatives that support school improvement efforts.
Resources for supporting special education in Michigan.
Michigan has an innovative and comprehensive system of assessments to measure student achievement in learning our state content standards.
Every Student Succeeds Act (ESSA)
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Meal Pattern Information
The Healthy, Hunger-Free Kids Act of 2010 directed USDA to update the National School Lunch Program’s meal pattern and nutrition standards based on the latest Dietary Guidelines for Americans. The new meal pattern increases the availability of fruits, vegetables, whole grains, and fat-free and low-fat fluid milk in the school menu; and reduces the levels of sodium, saturated fat and trans-fat in school meals. New dietary specifications set specific calorie limits to ensure age-appropriate meals for grades K-5, 6-8, and 9-12. While school lunches and breakfasts must meet Federal meal requirements, decisions about what specific foods to serve and how they are prepared are made by local school food authorities.
Food Production Record Information
School Food Authorities (SFAs) must complete daily food production records for each site where meals are served. This document must include: menu items, meal component contribution, grade group, recipe number or code, amount of food to use (LB. OR QTY), serving portion size, planned number of servings, offered number of servings, actual servings (student, ala carte, adult). HACCP code, temperatures, and leftover servings and code must be documented daily, but can be on a separate sheet. to document the food items offered, portion sizes, amount of food used, and how many students were served. Completion of this document is a federal requirement. The template below may be modified to meet each school’s individual needs. Any production record format can be used as long as all elements listed on the Detailed Instructions sheet of the template are present.
Student Parent Input
SFAs should promote activities to involve students and parent in the program. Such activities may include menu planning, enhancement of the eating environment, program promotion, and related student-communnity support activities. SFAs are encouraged to use the school food service program to teach students about good nutrition practices and to involve the school faculty and the general community in activities to enhance the program.
SFAs contracting with a food service management company should comply with the provisions of 210.16(a) regarding the establishment of an advisory board of parents, teachers, and students.
