Institutional Food Safety & Quantity Food Systems

Catalog description

This course incorporates food delivery and production systems, facility and materials management, menu planning, food and non-food procurement, cost and quality control methods. Institutional and healthcare food safety and sanitation principles will be reviewed and applied. A ServSafe (level II) certificate will be earned from the National Restaurant Association (NRA) to all students successfully passing the proctored ServSafe exam. Nutrition & Dietetics Technician students, as well as Dietary Manager program students, must successfully complete this course with a “C” or better and also successfully complete the ServSafe certification exam. Students with a current ServSafe certification may waive the ServSafe examination portion of this course with appropriate submission of a valid and verifiable ServSafe certificate provided to the instructor.