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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 |
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| 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 | 13 | 12 | 08/19-12/09 | 12/16/2021 |
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| This class will meet on Zoom on Thursdays from 3:30-6:30pm. |
| The above section is VA Approved |
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