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
Activity Number: 168111

Suggested Performance Indicators
13.2.2 Evaluates and incorporates individual and target group needs and requirements in the development of menu items.
13.2.3 Incorporates principles of food science and production in recipe development.
13.2.5 Participates in ongoing evaluation of menu items, quality of products, costs, nutritional values and client needs.

Suggested Learning Need Codes

• 8110: School foodservice

CPEUs: 1.00
CPE Level: 1
SNA CDR Provider Number: AM007

Please note that you have the option to submit an evaluation of the quality of this webinar directly to the Commission of Dietetic Registration. Email contact: QualityCPE@eatright.org