HS 016 — Certified Dietary Manager Units: 3
Techniques and procedures of management roles are explored and developed as they relate to food handling and preparation within commercial and institutional facilities. Topics include: functions of management, marketing, menu development, effective cost controls in purchasing, as well as food labor and service techniques. Lecture Hours: 54 Lab Hours: None Repeatable: No Grading: Letter Prerequisite: HS 013 HS 015. Advisory: ENG 061. Limitation on enrollment: None Transfer Status: CSU Degree Applicable: AA/AS COD GE: None CalGETC: None
Prerequisites: HS 013, HS 015, ENG 061