Food Service I: Field Work/Supervised Practice Experience

Catalog description

A practicum designed to expose the student to concepts of quantity food production, evaluation of products and resources, personnel administration and application of food microbiological principles. I lecture class and 4 hours of supervised practice per week. Graded on A-F basis only. Credit Hour : 1 Prerequisites: Some sections may be restricted to either Nutrition and Exercise Physiology or Hospitality Management majors