Supervised Experiential Learning I

Catalog description

SBPS 7930 introduces graduate students to foundational supervised practice in culinary nutrition, food service management, and community nutrition settings. Students apply didactic knowledge through precepted experiences, reflective practice, and competency-based assessments. Rotations integrate with concurrent coursework to reinforce evidence-based practice and cultural responsiveness. Activities may include menu planning, recipe standardization, food safety audits, and community education. Students maintain competency logs, learning contracts, and digital portfolios to demonstrate mastery. Successful completion contributes toward eligibility for the CDR Registration Examination when combined with their graduate degree