Course Overview

Course Description

School Food Operational Models walks you through the complicated web of school food operations and how each operational model affects the food on the lunch tray. We’ll look at food preparation models, operational models, production models, and service models in school food. We will focus on Chef Ann Cooper’s recommended combination of models for providing the highest quality scratch-cooked food in a sustainable and financially viable way. Next we’ll dive into some of the facilities and equipment needed in the recommended model. Lastly, we’ll explore the human resource challenges in a scratch-cook model, and how to create an organizational structure and culture that supports culinary professionalism in school food.

Learning Outcomes

1. Evaluate the various food preparation, operational, production, and service models in school food programs and how they affect food cost, labor, and equipment considerations.
2. Identify strategies for working with foodservice management companies that will execute your program’s mission and vision.
3. Review specific equipment needs for consolidated production in a scratch-cook school food operation.
4. Understand the broad challenges in school food labor and the unique human resource challenges in scratch-cook school food programs.
5. Review job descriptions and organizational charts that support a scratch-cook operation.
6. Create a departmental culture that values culinary expertise.

USDA Codes

• 2460
• 3400
• 3510

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