Santa Rosa Junior College
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DIET 55
Food Production Management
Description:Students will learn about the fundamentals of food service management in the healthcare setting (hospitals, intermediate and 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 Fall 2022
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
 4207Th3:30 pm - 5:30 pmWeil HOnlineOnline2.00Cancelled250008/18-12/0812/15/2022Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
 This section will meet on Zoom every Thursday 3:30-5:30pm.