DPG46 Food and Culinary Professionals (FCP)

Part 8 of this nine-part series builds core skills for creating, managing, and communicating effective menus and recipes. It balances creativity with operational efficiency, cost control, food safety, and guest satisfaction. Participants practice standardized recipes, portion control, ingredient functionality, and substitutions to meet dietary and regulatory needs. The session outlines a menu workflow—concepting, testing, costing, sourcing, documenting, training, and launching—and covers safe purchasing/storage, HACCP, allergen labeling, inclusive planning, and clear front- and back-of-house communication.

After reviewing the written material and the session recording, complete the CPEU assessment here.

This session is eligible for 1.75 hours CPEU expiring 4/29/2029.

If you have any CPEU feedback for the Commission on Dietetic Registration, you can complete an optional survey here.