1.1 Course Information

LITTLEB-507 COURSE SYLLABUS

Course title:
How To Order, But Not Too Much: A Hands On Method In Calculating Quantity Needs For CACFP

Course ID:
LITTLEB-507

Length:
1 hour

Course description:
Having excess inventory on hand can be costly, but not having enough inventory on hand can result in not serving enough food, and ultimately non-compliance and findings. In this one-hour session, learn how to calculate adequate inventory needs, while also learning how often inventory needs to be completed and best practices for stock rotation.

Support:
This course is self-paced, not instructor led.

Requirements:
Access to the Internet and a valid email address.

Format:
This course requires no face-to-face classroom instruction. It will be available via the course web site. You will complete the course whenever it is most convenient for you. You may work on the course at any time of the day or night on any day of the week. This course is estimated to take 1 hour or less to complete. The course web site will track the completion of each lesson and assignment. You will be able to exit the course without completing it and pick up where you left off at any time.

Learning objectives:

• Define inventory, cycle menus and procurement
• Understand the components needed to complete a food order
• List key tasks to complete when receiving a food order
• Be prepared to conduct monthly food inventories
• List best practices for managing inventory and ordering food

Means of developing competencies:

• Online presentations with voice narration and interactivity
• Online resources available through internet links
• Quiz

Course completion requirements:

In order to complete this course successfully, you must complete all of the course assignments and pass the quiz.