Health Promotion through Foodservice: Advanced Management Practicum I

Catalog description

Supervised practice experiences in food service settings to promote health and wellbeing through delivery of healthy, safe, culinarily pleasing food which meets budgetary constraints with efficiency. Culminating project utilizing project management skills by implementing a healthy cooking class involving planning and scheduling, marketing, healthy menu development, teaching, budgetary needs and cost control, continuous quality improvement, and program evaluation.