Dietetic Clinical Lab IV

Catalog description

Provides opportunity to reach entry-level position competence in food system management by practicing skills under the supervision of a Registered Dietitian instructor. Skills are documented in the COMACS. Rotates to healthcare facilities, community-based agencies and schools to develop skills related to: menu planning; food purchasing/cost control; operating and maintaining food service equipment; assisting in food production and service; maintaining standards of sanitation and safety; management of personnel; and improvement of services through total quality management. Practical application of information presented in DTT 232. Co-requisite: DTT 232, DTT 295