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Menus Development, Food Standards and Supplier Engagement


For Catering Supervisors to see Field chefs cook and present new menu ideas. Suppliers to showcase new products. Outline of how to use saffron for menu development and setting up individual menu cycles


Delegates will spend half a day in the kitchen where the Field Chefs will cook and present new menu dishes and share ideas on counter presentation. Suppliers will showcase new product's and ideas to refresh menu .
Half a day will be spent in the training suite will include training in the requirements for Food for Life and how schools can replicate them. How to set up individual menu cycles in Saffron for schools that want to personalize their menus. A short session on best value purchasing, purchasing principles and tips on how to achieve the best discounts.


To give Catering Supervisors an opportunity to share and see new menus ideas.
To enable Supervisors to understand Purchasing Principles and how to achieve best value for their budgets
To enable Supervisors to create individual menus cycles in Saffron

19 Feb 2020 09:30 - 16:00

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Date and Time

19 Feb 2020 09:30 - 16:00


Training Suite/ City Kitchen Ashted Lock Birmingham Science Park Dartmouth Middleway Birmingham B&4AZ


Denise Russell
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