Like restaurants and other foodservice operations across the country, school nutrition operations are transforming. School nutrition standards require schools to offer more fruits, vegetables and whole grains. Students demand tastier, fresher and more contemporary menu items. While this brings some challenges it also brings many opportunities to add new, exciting items to your menu. This class will focus on basic culinary skills needed to prepare and serve more fruits, vegetables, whole grains and salads while enhancing flavors and meeting the demands of today’s guests. These basic culinary skills will help schools offer foods and meals that support the Dietary Guidelines for Americans and school nutrition standards.