A new twist on an old favorite – Money Management for Managers. This highly interactive course offers a focus on what you can control approach to maintaining a financially solvent school meals program. Participants will identify cost control strategies all along the flow of food from purchasing to serving customers. Classroom learning will be enforced through hands on activities in the kitchen such as weight versus measure action stations, calculating yield, calculating cost from receiving poor quality produce or staff waste during processing, and more. Each participant receives a chef’s hat and apron. Culinary Solutions will provide grocery and supply order. Course materials are included in this workshop.
Instructors: Two – Classroom instructor and chef instructor
Requirements: Host provides all lab supplies and small equipment and AV equipment. Kitchen with a space for team activities and classroom/cafeteria setting with table and chairs for up to 30 participants.
Maximum 25 participants