FSRV 2429: Food Service Management Practicum

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Course Format Lecture 0.0 h + Seminar 1.0 h + Lab. 4.0 h
Credits 2.0

Course Description

This practicum provides the opportunity for the student to assume the managerial functions of menu planning, purchasing, recipe development, food safety plans and stock control and apply appropriate policies and procedures to food service operations in the field. The student will further develop the interpersonal skills of teamwork and dealing with clients. Each student will assume the responsibility of planning a theme menu in a facility. Students complete Food Safe Level II certification as a requirement of this practium. Graded S/U.

Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.

Prerequisite(s): A minimum "C-" grade in FSRV 1219; and a minimum "C" grade in CMNS 1118 or ENGL 1123, or 1127.

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Course Outline