This session will provide you with information
on strategies and skills to help better manage your budget. We will discuss
spend downs and PPDs, menu planning to manage budgets, auditing diets and
supplements, customer service skills to decrease waste, planning an order guide,
and helping to decide which is better for your community - cooking from scratch
or pre-made products.
Upon completion of this course, the
successful learner will be able to:
- Manage a spend down report and
- Be able to help plan a menu to meet
- Determine if preparing food from
scratch vs using premade products is cost effective
Course login is valid for 1 year from date of
purchase. No online course extensions will be granted. All online courses are
non-refundable. CE credit will be given upon successful completion of all
required areas of the course including the quiz and evaluation
This course is a level II continuing competence.
To view continuing competence level
descriptions, visit the ANFP website.