Put Me in Coach: Time Standards and Work Schedules

A practical guide to improving kitchen productivity by aligning time standards, labor, and daily menus.

This course is designed for school nutrition directors, administrative staff, kitchen managers, and kitchen team members who want to better manage labor, organize kitchen workflows, and improve operational efficiency.

FREE WITH MEMBERSHIP
LEARN TODAY, IMPLEMENT TOMORROW
What You'll Learn

Time is money, and inefficient kitchen workflows can quickly lead to lost productivity. After taking this course, the result is a more organized kitchen, improved efficiency, and a stronger foundation for managing labor in school nutrition programs.

  • How to measure and analyze productivity using time standards
  • How to implement and monitor time standards in food production operations
  • How to develop work schedules that align with the daily menu
  • How to compare speed scratch and convenience food production systems
  • How different production methods affect labor needs and scheduling
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Course curriculum

    1. Introduction: Put Me in Coach

    1. Parkison’s Law and Intro to Time Standards

    2. Determining Time Standards

    3. Knowledge Check: Time Standards

    1. Work Schedule Benefits

    2. Types of Food Production Methods

    3. Work Schedules to the Menu

    4. Scratch to Speed Scratch Work Schedules

    5. Convenience Work Schedules

    6. Knowledge Check: Work Schedules

    1. Instructions for Registered Dietitians & Dietetic Technicians

    2. CDR Course Evaluation for Registered Dietitians & Dietetic Technicians

About this course

  • 12 lessons
  • 3.25 Hours of Professional Standards & CDR CEU Credits

Learn Today, Implement Tomorrow

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