AHS 333 - Quantity Food Production Supervised Practice

2 credits

Description
Supervised practice in quantity food production settings. Participation in the various aspects of food service systems: production, use of equipment, service, receiving, storage. Continuous quality improvement and outcomes assessment are stressed.

Prerequisites
AHS 226 or equivalent.

Co-requisites
FCS 332

Note
Course is open to dietetics or food service management students or to students with permission of the instructor only.

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