CHAPTER 18A. SCHOOL PERSONNEL.

§18A-2-13. Recommended guidelines for full-day and half-day cooks.

The following guidelines are optional guidelines that county boards may use when scheduling full-day and half-day cooks:

Number of Number of Average Number of

Meals Cooks Meals Served Per

Cook's Hours Worked

1-90 1 12.00

91-135 1.5 12.00

136-180 2 12.00

181-225 2.5 12.00

226-270 3 12.00

271-315 3.5 12.00

316-360 4 12.00

361-405 4.5 12.00

406-450 5 12.00

451-495 5.5 12.00

496-540 6 12.00

541-585 6.5 12.00

586-630 7 12.00

631-675 7.5 12.00

676-720 8 12.00

721-765 8.5 12.00

766-810 9 12.00

811-855 9.5 12.00

856-900 10 12.00

A meal prepared for a school lunch shall be established as a whole meal. Other meals shall be equal to three fourths of a school lunch meal.