DIET Practicum II

Catalog description

Practical application of information presented in the classroom from HOSP 1122, HNTR 1153, HOSP 1109, and HOSP 1107. Skills are developed through supervised learning situations to operate and maintain foodservice equipment, to participate in food production and service, and to maintain food quality and portion control. Skills are also developed through supervised learning situations to procure and store food, supplies and equipment, to maximize fiscal outcomes, to participate in quality improvement, and to provide for the nutritional needs of the customer.