CAR631 — Management
Prerequisite: Employment in institutional food service This course addresses food production and service, including basic food preparation, menu planning, recipe development, equipment, purchasing, financial controls, computers, and safety regulations. The course will include 42 hours of classroom instruction and 50 hours of hands-on field experience under the direction of a Registered Dietitian in your institutional food service setting. (Text included.) Field experience at your worksite or elsewhere by approval of program coordinator.