Join Chef Matt Jost as he walks you through LIVE culinary demos to show you how you can add some excitement to your breakfast menu just in time for NSBW! Stefanie Dove will share current menu trends from other food service segments to help ignite your culinary inspiration for breakfast and beyond while providing ideas on how to effectively market your program to students, parents and your school communities!

LEARNING OBJECTIVES

1. Explain how they can apply menu trends from other sectors to K-12 menus utilizing current items on bid.
2. List 3 trends that are emerging on menus.
3. Identify 3 core ingredients that can be utilized in multiple recipes to assist in inventory management.

EARNING CEUs
SNA CEUs: 1.0
Key Area 1000: Nutrition
Key Topic 1100: Menu Planning

CPEUs for RDNs and NDTRs
CPEUs are no longer available due to the age of the course.