Join a panel of school nutrition chefs and professionals to hear their best practices for developing school menus and recipes for the SNA & Kellogg's NSLW Webinar! Also learn tips and tricks the chefs have used to still provide great meals to students while dealing with labor and supply shortages. Chef Jason Hull, Director of Culinary Farm will share insights along with Culinary Trainer Chef Rebecca J. Polson. We encourage questions during the webinar and if time permits, we will be able to share them with our Chef Panel!


EARNING CEUs
SNA CEUs: 1.00
Key Area 1: Nutrition
Key Topic 1100: Menu Planning

LEARNING OBJECTIVES

1. Describe best practices for developing school menus and recipes.
2. Discover insights Chefs have used to provide great meals.
   
3. Explore tips and tricks from the panel of chefs.

CPEUs for RDNs and NDTRs
Activity Number: 172733

Suggested Performance Indicators
14.2.5 Interprets operational data and financial statements to manage programs and services within budget.
8.1.3 Evaluates the chemical nature and composition of food on food quality, acceptability, and compatibility to inform product development, menu planning and food preparation techniques.
8.5.1 Plans and designs nutritionally sound meals, menus and meal plans that promote health and disease management, and meet client needs.
8.5.3 Uses a variety of cooking techniques, food preparation methods and production and delivery systems.

Suggested Learning Need Codes

• 8110: School foodservice

CPEUs: 1.00
CPE Level: 1,2
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