2026 Advanced Menu Planning and Production Strategies

Description

CLASS INSTRUCTOR: Abby Butler

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