Foodservice Management

Provides instruction on sanitation procedures in food preparation areas and how to prevent foodborne illnesses. As part of the program requirements, field experience in the workplace must be supervised by a Registered Dietitian (RD) and documented by the student to demonstrate competencies. Required textbook must be purchased online from the Association of Nutrition and Foodservice Professionals (ANFP) before the start of class.

Tuition $525

Hours: 90