Course Description

Intended for: Supervisors & Kitchen Managers

    1. Process, Cook, Serve: The Skill of AP & EP in School Kitchens

    2. As Purchased Versus Edible Portion

    3. Processing Cantaloupe: Understanding AP vs. EP in Food Production

    4. Understanding AP & EP in Food Production Quiz

    5. Food Yields

    6. Optimizing Tomato Yield

    7. Processing Yields Activity

    8. Processing Yields Activity Review

    9. Cost of Good Condition & Poor Condition Produce Example

    10. Cost of Good Condition & Poor Condition Produce Action Plan

    11. Processing Yields Quiz

About this course

  • Free
  • 11 lessons
  • 30 minutes

Discover the benefits of understanding AP vs. EP

Accuracy in food costs, efficient inventory management, avoiding food waste, and ensuring student nutrition

Enroll today