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Fundamentals of Menu Planning - Regional Trainings

 


Fundamentals of Menu Planning

At the Fundamentals of Menu Planning for Directors and Fundamentals of Menu Planning for Kitchen Managers trainings, participants will be taught a variety of essential skills used within a food service setting such as: recipe scaling, meal patterns, Offer vs. Serve, kitchen math, documentation requirements and use of the Food Buying Guide. Additionally, the Fundamentals of Menu Planning for Directors training will partner the School Nutrition Unit and LiveWell @ School Food Initiative to provide chef demonstrations to reinforce application of select concepts.



Training Resources


Contact Jon Padia or call 303-866-3685 with questions.