CACFP: Food Buying Guide (9:00AM - 12:00PM)
This class was developed to provide participants with information on the contents of the Food Buying Guide, and how they can be used. Applying math skills and using yield data for creditable food items, participants will practice calculating the right amount of food to purchase and prepare for the number of servings needed.
Program Directors, Program Supervisors, Program Managers, Food service staff, Educators, Supporting staff
Workshop Fee will be charged to those who fail to show for a workshop.
To avoid the charge, Staff Development contacts for this workshop must be notified in writing at least 3 business days prior to workshop date.
Cancellation must include name, workshop # and email address.