This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) key aspects of menu planning. Basic procurement and inventory management in relation to menu planning. As well as steps for successful menu planning utilizing menu development resources and effective marketing techniques. ESC Region 11 Child Nutrition courses are a valuable tool for continuing education for district staff operating Child Nutrition Programs. There are no restrictions on attendance for district staff. Each district will be permitted to take one food service management company (FSMC) employee, who may attend these sessions if accompanied by the district staff person responsible for contract management and oversight. FSMC attendees must pay a $25 participation fee to attend and may not charge the cost to the nonprofit school lunch program or use federal nutrition funds for the expense.