2025 Advanced Menu Planning and Production Strategies
Wednesday, May 7, 2025 (9:00 AM - 12:00 PM) (EDT)
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
Images
CIESC
3500 Depauw Blvd. Pyramid Three, Floor 2 (Frontier Conference room)
Indianapolis, IN 46268 United States
3500 Depauw Blvd. Pyramid Three, Floor 2 (Frontier Conference room)
Indianapolis, IN 46268 United States
*In Pyramid Three take the elevator to the second floor, turn right, then left at the corner by the kitchen. The course will be held in the Frontier Room.
Wednesday, May 7, 2025 (9:00 AM - 12:00 PM)
(EDT)
Registered Guests
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