Culinary Nutrition and Food Service Management

Catalog description

This course provides hands-on laboratory experience in culinary nutrition skills and leadership principles in food service operations. The students assign responsibilities according to scope of evidence-based practice in specialized diets to measure quality and productivity and meet budget priorities. Food safety systems and food preparation techniques ensure safe and efficient delivery of food. Students use a matrix or measure to evaluate the need for financial, technical and equipment resources for the provision of safe food delivery. Prerequisite(s): DIET5350 , NUTR5300 . Offered at Providence 5 Semester Credits