CACFP Snacks: The Planned Leftover Way (VTAOE-517) [ARCHIVED]

Current Status

Ended

Price

$0

Course ended

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.

Course Content

Lesson 1 3 Topics | 1 Quiz
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