September 8, 2021
Chef V will be cooking up creative ideas during her section through a live demo!
Learning Objectives
- Apply basic information about food allergen management in schools to help reduce the risk of food allergy reactions and where they can learn more about this subject.
- Use common ingredients in new ways increasing their culinary flexibility as one way to help offset supply chain issues.
- Utilize knowledge gained to consider the impact of nutrition, cost, and culinary versatility when making menu choices.
SNA CEUs: 1.00
Key Area 1: Nutrition
Key Topic 1100: Menu Planning
Subtopic 1160: Special Diets, Including Food Allergies