NMPS

Department of Curriculum and Instruction

The mission of the New Milford Public Schools, a collaborative partnership of students, educators, family, and community, is to prepare every student to compete and excel in an ever-changing world, embrace challenges with vigor, respect, and appreciation of the worth of every human being, and contribute to society by providing effective instruction and dynamic curriculum, offering a wide range of valuable experiences, and inspiring students to pursue their dreams and aspirations.

To support our students’ success after graduation, whether it be college or work beyond school, New Milford Public Schools are committed to providing students with rich opportunities from which students can apply skills and concepts in a real-world context. By doing so, we will be promoting our students’ ability to:

  • Communicate clearly
  • Think critically
  • Creativity express their ideas
  • Approach problems thoroughly and thoughtfully to find the answers and questions to deepen their thinking.

Creating a positive and safe environment is the foundation for this work. This occurs by helping students build positive relationships with adults and peers and learn strategies to make decisions, prioritize tasks, understand themselves as learners and approach new situations through a growth mindset – making mistakes and learning from them.

Food & Nutrition Resources

Accomplishes & Initiatives

 

  • Our dedicated 36 food service employees provide approximately 2300 meals per day throughout the district.
  • Menus: All menus are State and USDA approved.
  • Health Inspection Reports: The six school kitchens in the district consistently receive excellent inspection reports.
  • Serve Safe Certified: All kitchen managers and many food service employees are ServSafe Certified.
  • School Nutrition Association: All kitchen managers, assistant managers and many other employees are certified by the School Nutrition Association.
  • Farm to School: We currently work with local farmers through the Department of Defense Fresh Produce Program to obtain local produce.
  • Dietetic Interns: Students training to become Registered Dietitians from Danbury Hospital join us throughout the year.
  • Plow to Plate: The Food and Nutrition Services Department has partnered with New Milford Hospital in their Signature Dish and Plow to Plate Program. These include methods such as using whole ingredients, limiting added fat, sodium and sugar using regionally and locally raised ingredients.
  • CT Grown Week: We participate yearly in CT Grown Week featuring locally grown and manufactured products.
  • Whole Grain Challenge: In 2012 Food and Nutrition Services won honorable mention in a nationwide Whole Grain Challenge for our initiatives in introducing students to whole grains.
  • Breakfast Challenge: In 2013 Food and Nutrition Services won a Breakfast Challenge sponsored by the State of Connecticut Department of Administrative Services for our breakfast initiatives in grades K – 6.
  • Healthier USSchool Challenge (HUSSC): Bronze Award Winner. This award recognizes schools that have created healthier school environments through the quality of food while providing both nutrition and physical education to promote healthy lifestyles.

 

CT HUSKY Health Program Information

 

  • Our dedicated 36 food service employees provide approximately 2300 meals per day throughout the district.
  • Menus: All menus are State and USDA approved.
  • Health Inspection Reports: The six school kitchens in the district consistently receive excellent inspection reports.
  • Serve Safe Certified: All kitchen managers and many food service employees are ServSafe Certified.
  • School Nutrition Association: All kitchen managers, assistant managers and many other employees are certified by the School Nutrition Association.
  • Farm to School: We currently work with local farmers through the Department of Defense Fresh Produce Program to obtain local produce.
  • Dietetic Interns: Students training to become Registered Dietitians from Danbury Hospital join us throughout the year.
  • Plow to Plate: The Food and Nutrition Services Department has partnered with New Milford Hospital in their Signature Dish and Plow to Plate Program. These include methods such as using whole ingredients, limiting added fat, sodium and sugar using regionally and locally raised ingredients.
  • CT Grown Week: We participate yearly in CT Grown Week featuring locally grown and manufactured products.
  • Whole Grain Challenge: In 2012 Food and Nutrition Services won honorable mention in a nationwide Whole Grain Challenge for our initiatives in introducing students to whole grains.
  • Breakfast Challenge: In 2013 Food and Nutrition Services won a Breakfast Challenge sponsored by the State of Connecticut Department of Administrative Services for our breakfast initiatives in grades K – 6.
  • Healthier USSchool Challenge (HUSSC): Bronze Award Winner. This award recognizes schools that have created healthier school environments through the quality of food while providing both nutrition and physical education to promote healthy lifestyles.

 

Medical Information & Forms

 

  • Our dedicated 36 food service employees provide approximately 2300 meals per day throughout the district.
  • Menus: All menus are State and USDA approved.
  • Health Inspection Reports: The six school kitchens in the district consistently receive excellent inspection reports.
  • Serve Safe Certified: All kitchen managers and many food service employees are ServSafe Certified.
  • School Nutrition Association: All kitchen managers, assistant managers and many other employees are certified by the School Nutrition Association.
  • Farm to School: We currently work with local farmers through the Department of Defense Fresh Produce Program to obtain local produce.
  • Dietetic Interns: Students training to become Registered Dietitians from Danbury Hospital join us throughout the year.
  • Plow to Plate: The Food and Nutrition Services Department has partnered with New Milford Hospital in their Signature Dish and Plow to Plate Program. These include methods such as using whole ingredients, limiting added fat, sodium and sugar using regionally and locally raised ingredients.
  • CT Grown Week: We participate yearly in CT Grown Week featuring locally grown and manufactured products.
  • Whole Grain Challenge: In 2012 Food and Nutrition Services won honorable mention in a nationwide Whole Grain Challenge for our initiatives in introducing students to whole grains.
  • Breakfast Challenge: In 2013 Food and Nutrition Services won a Breakfast Challenge sponsored by the State of Connecticut Department of Administrative Services for our breakfast initiatives in grades K – 6.
  • Healthier USSchool Challenge (HUSSC): Bronze Award Winner. This award recognizes schools that have created healthier school environments through the quality of food while providing both nutrition and physical education to promote healthy lifestyles.

 

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