Class Schedules

Management Practicum

This course is designed as an industry supervised, hands-on opportunity for the students to work and develop skills in a healthcare food service system. Competent practitioners in food service management recognize the importance of a foundation in quality and quantity food production, which is emphasized through a hands-on approach in this course Principles of food service management and sanitation are applied. Prerequisites: DIET2025, DIET2030. Corequisite: DIET2040.

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