This course reviews food service management principles including purchasing, standardized recipes, cost controls, budgeting, menu development, production sheets and more.
This course reviews food service management principles including leadership, communications, emergency planning and personnel issues. Successful completion of "Food Service Management 1" is required.
This course covers basic nutrition principles and practices including process of digestion and absorption, sources and functions of nutrients, and nutritional needs during the life cycle and nutritional habits. Learn about making wise nutrition choices and the role of nutrition in optimal health. Additional topics include how to determine individual caloric and nutrition needs and current food issues. You will be able to assess your own nutritional health.
This course reviews the medically prescribed diets needed for specific disorders and diseases. We wil examine the specific diets for certain medical conditions such as diabetes mellitus and cardiovascular disease. Nutritional assessment techniques are introduced to evaluate dietary changes needed to manage disease processes. Successful completion of "General Nutrition" required.
This class will review recycling and waste management, energy efficiency, water conservation, composting, green cleaning products, sustainable food purchasing practices, use of organic antibiotic-free, bovine growth hormone-free foods and review of sample food service sustainable practices. This course will allow food service personnel (Dietary Managers) to consider the options to sustainability that can be implemented in their food service operation. This course can be taken as part of the Dietary Manager certificate or as a stand-alone class.