Description
Course Objectives:
- Describe the benefits of using cycle menus
- Describe the benefits of using locally-produced and USDA Foods
- State factors to consider when planning menus
- Determine a food cost goal for breakfast and lunch menus
- Calculate menu costs
- Describe the benefits of including students in the menu planning process
- Identify ways to communicate and market the menu to students and other stakeholders
- Identify places to obtain menu ideas and recipes
CIESC
3500 Depauw Blvd. Pyramid Three, Floor 2 (Frontier Conference room)
Indianapolis,
IN
46268
United States
Wednesday, October 2, 2024 (12:30 PM - 3:30 PM)
(EDT)
Registered Guests
8