Nutrition and Foodservice Management
A course of study containing classroom and clinical experience as outlined by the Association of Nutrition and Foodservice Professionals (ANFP). Prepares students to manage food service operations, including management of healthcare facilities. Students complete a minimum of 150 hours of clinical experience under the supervision of a registered dietitian.
Courses
- HEC 1004 — Introduction to Nutrition and Menu Planning
- HEC 1102 — Sanitation and Safety
- HEC 1103 — Food Systems Management
- HEC 1303 — Quantity Food Production
- HEC 1403 — Field Experience ...................................................................................................................................... 3
- MEDL 1003 — Medical Terminology .......................................................................................................................... 3
- NRS 2203 — Basic Human Nutrition ........................................................................................................................... 3