RD6130 Food Safety and the Principles of Quantity Food Production
This course, the first of a three-part series, introduces the student to the food service industry. Students learn the principles of quantity food production, including procurement, production, distribution, service, sanitation and safety. Students learn HACCP standards of quality in food service production facilities. Emphasis is placed on quality control and business management. For successful completion of this course, students must pass the ServSafe certification examination. Additional fees for ServSafe certification may be incurred. Students are also introduced to the concept of the business plan that will be carried forward the following quarter.
Prerequisite
Admission into MSN/DPD program