1.1 Course Information

BTG-521 COURSE SYLLABUS

Course title:
Trailblazing the Fruit and Vegetable Frontier

Course ID:
BTG-521

Length:
1 hour

Course description:
With Fruit and Vegetables now separate components, there are endless possibilities in incorporating great nutrition into your CACFP menus. Discover the great nutrition fruits and vegetables provide, which are the best sources of Vitamin C and A, and how often you should plan to serve them in your menus. Learn new and exciting best practices for introducing new fruits and vegetables on your menus across all meal services, as well as innovative preparation techniques.

Support:
This course is self-paced, not instructor led.

Requirements:
Access to the Internet and a valid email address.

Format:
This course requires no face-to-face classroom instruction. It will be available via the course web site. You will complete the course whenever it is most convenient for you. You may work on the course at any time of the day or night on any day of the week. This course is estimated to take 1 hour or less to complete. The course web site will track the completion of each lesson and assignment. You will be able to exit the course without completing it and pick up where you left off at any time.

Learning objectives:

• Identify the benefits of fruits & vegetables
• Identify the five categories of vegetables
• Define the fruit and vegetable meal pattern requirements
• List ways to incorporate fruits and vegetables into your menu

Means of developing competencies:

• Online presentations with voice narration and interactivity
• Online resources available through internet links
• Quiz

Course completion requirements:

In order to complete this course successfully, you must complete all of the course assignments and pass the quiz.