School Foodservice Training
This course equips gastronomy professionals with essential skills for school foodservice, covering menu planning for K–8 students, scaling recipes for large batches, adhering to nutrition standards, ensuring food safety via HACCP, managing allergens, controlling costs, minimizing waste, and streamlining kitchen workflows to deliver healthy, appealing meals efficiently and compliantly.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Discover how to develop engaging 5-day menus for K–8 students that align with nutrition guidelines and accommodate allergies. Gain expertise in scaling recipes for 600 portions, designing efficient workflows for 4-person teams, implementing HACCP food safety measures, controlling allergens, managing costs, reducing waste, and communicating nutrition effectively to enhance operations and ensure regulatory compliance.
Elevify advantages
Develop skills
- Large-batch recipe scaling: adapt recipes for 600 servings with accurate yields.
- K–8 menu planning: create nutrition-compliant, child-friendly weekly menus.
- Kitchen production workflows: organize safe operations for small teams.
- Cost and waste management: reduce expenses and track performance indicators.
- Food safety and allergen protocols: implement HACCP and cross-contamination prevention.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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