NUTR37 — Nutr & Hosp Field Exp.
<b><font color="7A0018">Begins Fall 2025</b></font><br> 1) physical within past 6 months 2)negative TB screening test within past 6 months or negative chest x-ray within past year 3)proof of current immunizations 4)criminal background clearance 5)drug screening This course is designed to help students learn problem solving and communication skills in a professional working environment. The student is engaged in on-the-job learning activities under the supervision of a Certified Dietary Manager, Registered Dietitian, Production Supervisor or Executive Chef and Nutrition Professor. Learning objectives are established based on the competencies defined in the Certifying Board for Dietary Managers Exam Content Outline. Students rotate through experiences in healthcare facilities, schools and professional production kitchens. Students will be required to follow dress standards required by the facility in which they work. This course is recommended at or near the completion of the Nutrition or Culinary Management Program. Students are required to show proof of a current negative TB clearance (within last 3 months) and other immunizations required by the clinical facility to which they are assigned along with a current criminal background and drug screen check at the time of field placement.