This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP)the principles of food based menu planning and  how to plan a cycle menu.  Advanced techniques that increase student acceptance and support nutritional requirements are also covered.  Finally, you will look at tools that help support the menu plan.  

Professional Standards Codes:  1120 Cycle Menus, 1150 Menu Analysis, 2110 Standardized Recipes, 2230 Maintaining Food Quality and Appearance.