DIET 1130 Quantity Cookery

6 Credit Hour(s)

This course exposes the student to the food service operation and how it functions as a part of a health care system. The student is exposed to management principles, sanitation standards and how they impact a food service, as well as the procurement, production, distribution and service of food service. The student also learns fiscal responsibility and supervisory functions needed to effectively manage a food service. Lab hours emphasize all areas of food management.

Prerequisite(s): DIET 1110 and DIET 1820.
Corequisite(s): DIET 2010 or permission of instructor
This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university to which they intend to transfer for a baccalaureate degree. The receiving institution always makes the final decision about transferability of credits.