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In this online course, students will study the various systems in place for the efficient operation of an institutional food service. Areas of study include meal production, styles of meal service, catering, special events planning, warewashing. Course involves some fieldwork.

This practicum provides the opportunity for the student to become familiar with the policies and procedures of a food service operation. Each student is involved for a minimum of 250 hours in the operation. Program students with 250 or more hours experience working in a food service operation within...

Taken in the final semester, this practicum provides the opportunity for the student with six or more years of food service management experience to apply their management experience to an established set of competencies. Based on a self-assessment and instructor review, the student will be required...

In this online course, students study the preparation of quality food products. Areas of study include examination of structural ingredients of food products, the principles and procedures involved in the production of recipes, and use of established standards of quality to evaluate food products...

In this online course, students will continue the study of the production of quality food products. The principles of menu planning and the development, standardization and nutritional analysis of recipes are included. Note: Students with Cook Trades papers and a minimum "C" grade in FSRV 3114 may...