Virginia

Target audience: School nutrition directors

Chef Lindsey and Chef V present on cycle menus and how to support students with special dietary needs.

The four objectives for this webinar are:

1. Explain the benefits of cycle menus
2. Summarize the steps to create cycle menus
3. Develop a recipe data bank to assist in cycle menu development
4. Describe best practices for modifying menus for students with special dietary needs

The chefs discuss how to incorporate seasonal, multicultural, and multi-use foods in your cycle menu and the many benefits of cycle menus, such as meeting the nutrition standards. There are also benefits you may not have considered, such as increasing staff confidence! Next, the chefs walk participants through a brainstorming session, sharing recipes and menu ideas among divisions. The webinar ends with reviewing best practices in supporting students with special dietary needs and working through an example of how to adjust a menu for a student with a wheat allergy.

Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).
The survey was developed with Virginia Tech.