The course introduces students to the principles of Food Service Management including food service systems, food safety, food service across the continuum of care and special populations, accreditation and standards, menu and recipe development and assessment, nutrition promotion and marketing, and management and leadership in food service. Students gain knowledge, as well as practical skills in clinical, community, industry and commercial applications.
3 hour Lectures and 3 hour workshops on average per week
Practical task (30%), Major project (50%), Minor project (20%)
NTDT5601 and NTDT5503 and NTDT5604 and NTDT5602Co-requisites
NTDT5307 and NTDT5608