Course Description Mission, Vision, and Strategic Planning guides participants through the process of planning for systemic, sustainable change in their school meal programs. In this course, you will learn the essentials of strategic planning – from baseline program assessment to defining your program’s mission, vision, values and goals, and developing a multi-year strategic plan to…
Course Description School Food Operational Models walks you through the complicated web of school food operations and how each operational model affects the food on the lunch tray. We’ll look at food preparation models, operational models, production models, and service models in school food. We will focus on Chef Ann Cooper’s recommended combination of models…
Course Description Managing the financial resources in school food programs is a complex process, and it can be even more complicated in a scratch-cook operation. Fiscal accountability is essential for school food programs to be successful in transitioning to scratch-cooking. In School Food Finance, we’ll discuss the revenues and expenses involved in operating a school…
Course Description Recipes and menus are the heartbeat of a scratch-cook school food operation. In Recipes and Menu Development, we’ll discuss why recipes are important for a sustainable scratch-cook model, what makes a good recipe for school food, and what it might look like to transition some of your most popular menu items to scratch-cooked…
Course Description With over 30 million school lunches served every day, school food is big business. In School Food Procurement, we’ll discuss why procurement is so important in school food, and how to align your procurement practices with the mission and vision of your school meal program. We’ll look at how to use your menus…
Course Description In Salad Bars in Schools, we’re going to look at one of the most exciting trends in school food – the salad bar. Salad bars are a great way to get kids eating more fresh produce, but having a successful salad bar program requires a plan. We’ll go in-depth into the planning and…
Course Description Increasing your average daily participation (ADP) is key to sustaining a higher quality school food program. Marketing is essential for increasing your ADP, especially when transitioning to a scratch-cook model. In Marketing and Lunchroom Education, we’ll discuss the importance of having a brand for your school food program, and we’ll look at various…
Course Description School Food 101 provides the overview and context of the operational demands of school food and the urgency of school food change. Participants will gain foundational knowledge about school food history, regulations, policy, and funding that will support informed advocacy for healthier food in schools. We’ll explore the ins and outs of school…