Plant-based menu options are hot in healthcare dining! Join us to learn how to add inspired options to your menus at hospitals, senior dining facilities, health spas, other facilities that focus on wellness. This presentation will highlight best practices and crave-able dishes that can be also be modified to accommodate restricted or specialized diets without sacrificing flavor. Presented in partnership by American Culinary Federation (ACF) and the Association of Nutrition & Foodservice Professionals (ANFP).
Chef Timothy Schoonmaker, MBA, CEC, CCA, CDM, CFPP
System Director and Executive Chef, Centra Culinary Creations
Director, Centra Rosemary and George Dawson Inn
Chef Rocky Dunnam, CEC, CCA, CDM, CFPP
Chef Consultant, Rock'd Recipes
Executive Chef, University of Missouri Health Care
All webinars are non-refundable. CE credit will be given upon successful completion of all required areas of the webinar including the quiz and evaluation form.
This course is a level II continuing competence.
View continuing competence level descriptions here.