HFHM 345 - Foodservice Operations for Nutrition and Dietetics Professionals

(2 units)

Prerequisites: HFHM 343, CA Food Handler’s card valid for at least one year.
Students observe and experience quantity style food production and apply principles of menu planning, purchasing, costing, recipe development, service, and sanitation and safety. Facility design, equipment, and resource conservation are included.

Letter grade only (A-F). Course fee may be required. (1 hour seminar and 3 hours lab)