Recipes and Menu Development

Associated Courses

$99.00

Course Length: 2 Hours

Course access lasts for 12 months from purchase for all individual courses and Certificates.

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 incrementally over a 3-year period.

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Description

Course Description

Recipes and menus are is 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 incrementally over a 3-year period. We’ll look at how to put your school food recipes into a 6-week menu cycle, using a real school food menu cycle as an example that illustrates the culinary and operational decisions behind the menu mix. And we’ll end the course with marketing insights to help you promote the delicious menu you’ve created so that more kids will come through the lunch lines.

To enroll yourself, simply add the course to your cart and check out.

Learning Objectives

By the end of this course, participants will be able to:

  1. Understand how recipes support food quality, regulation compliance, cost control, and inventory and procurement in a scratch-cook school food operation.
  2. Identify the elements that make a recipe scalable in school food.
  3. Understand the importance of accommodating special diets and food allergies, and review strategies for managing special dietary needs in your student population.
  4. Understand how menu cycles support recipe development, procurement, and marketing.
  5. Identify the operational and culinary factors that affect the viability of your menu cycle.
  6. Use your recipes and menus to increase participation through marketing and lunchroom education techniques.

USDA Codes

  • 1100
  • 2100
  • 4100

Course Outline

  • Course Introduction
  • How Recipes Support Scratch-Cooking
    • Types of Recipes
    • The Importance of Recipes in Scratch-Cooking
    • Challenges of Scratch-Cooking with Recipes
    • Vegetarian Recipes
    • Allergies
  • Transitioning from Processed to Scratch-Cooked Using Recipes
    • Making Change on a Continuum
  • Menu Cycles
    • Benefits of Menu Cycles
    • How to Create a Menu Cycle
    • Menu Costing Tool Demo
  • Marketing and Awareness of your Menu Items
    • Tastings of Menu Items
    • Menu Calendars
  • Course Conclusion

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