Catalog Entries |
Spring 2014
Apr 29,2024 |
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| FN 235 - Managing Food and Nutrition Services |
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Prerequisite: CA 160, CA 175, CG 203. HRTM 265, and HRTM 275.
This course focuses on developing food service management skills within an institution. The content is designed to prepare students for their cooperative education experience, the dietary manager credentialing examination, and their professional careers.
3.000 Credit hours 30.000 TO 36.000 Lecture hours Levels: Credit Schedule Types: Lecture Non-Credit Division Culinary and Baking & Pastries Department Course Attributes: Tuition, Career and Technical Education |
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