Process, Cook, Serve: The Skill of AP & EP in School Kitchens
MAXIMIZE EVERY INGREDIENT!

Learn how to convert As Purchased (AP) to Edible Portion (EP) like a pro—improving food quality, controlling costs, and boosting your school kitchen's success.

Free with Membership
THIS COURSE IS INCLUDED IN THE MEMBERSHIP
What You'll Learn

Anyone responsible for preparing and serving meals in school nutrition programs will benefit from this course, including Directors, Supervisors, Coordinators, Menu Planners, Kitchen Managers, and Kitchen Staff.

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  • Calculate food yields using AP and EP weights
  • Determine the cost impact of poor vs. good condition produce
  • Apply real kitchen math to everyday school nutrition scenarios
  • Improve inventory management, reduce waste, and meet USDA portioning requirements
  • Strengthen knife skills to enhance safety, efficiency, and food appearance
LEARN AP VS. EP
Benefits of Taking This Course
Save time and money by improving food yield accuracy
Reduce food waste and enhance meal appeal
Make smarter purchasing decisions
Strengthen team culinary skills with hands-on action plans
Aligned with USDA Professional Standards
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