Students may receive certification by the Education Foundation of the National Restaurant Association in sanitation as a part of this course. This course is designed to present menu planning as a guide to managing. The emphasis is on the key role menu planning plays in relation to the entire operation of a food service establishment.
Course includes planning a basic menu and a banquet menu.
Students may receive certification from the Education Foundation of the National Restaurant Association in management as part of this course. This is an introductory course in nutrition. Its topics include definition of the nutrients and will address nutrient requirements and the use of RDA charts. The course includes the sources of nutrients and the effect of nutrient deficiencies. Digestion, absorption and weight control are a part of the course.