Course Length: 1 hour
Professional Standards Code(s): 1110, 1320, 2210
Intended Audience: Child Nutrition Directors, Kitchen Staff
Course Description: Wanting to learn how to optimize your CACFP Snack Menu, inventory, and labor? Through this one hour session, participants will learn how to use pre-planning methods to optimize their labor hours, kitchen space and equipment, and inventory to build a CACFP Snack Menu from semi-scratch cooking methods while being mindful of budget and nutrition.
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