DIET 55 Food Production Management Description: This course covers the fundamentals of food service management in the healthcare setting (hospitals, long term care). It provides training in menu development and recipe standardization; food selection, purchasing, storage, preparation and service; cleaning and waste disposal; equipment selection and maintenance; evaluating quality, efficiency, and safety of food service system; kitchen design; cost and inventory control; emergency plans; and complying with applicable federal, state, and local regulations. Prerequisites: Completion of CSKLS 371 or higher (MATH) or qualifying placement Recommended Preparation: Eligibility for ENGL 100 or ESL 100 or equivalent Transferability: CSU  Repeatability: Two Repeats if Grade was D, F, NC, or NP Grading Type: Grade Only Sections listed are for

Sect Days Hours Instructor Location Room Units Status Total Seats Current Enrollment Seats Remaining Date Begin/End Date Final Exam Books 4207 Th 3:30 pm - 6:30 pm Weil H Online Online 3.00 Ended 25 16 9 08/20-12/10 12/17/2020