Quantity Foods in Healthcare and School Food Service

Catalog description

Application of sanitation policies and procedures, preparation, production, and distribution of food to people in hospitals, schools, community programs, and senior living facilities. Other topics include menu planning, recipe developments, food procurements, receiving and storage, food production, quality assurance, equipment select and layout. A passing score on the National ServSafe Food Safety Certification examination is required for completion of this course. Transportation is required. Prerequisite: DTN 240 and DTN 330 .