AHS 333 - Quantity Food Production Supervised Practice
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 AHS 332
Note Course is open to dietetics or food service management students or to students with permission of the instructor only.