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.