The actual student schedule is personalized by the department. The functions and sources of nutrients. Digestion, absorption and utilization of food as well as nutrient needs across the life cycle. Various foods, preferences and customs, as well as dietary guidelines and symptoms of nutrition deficiency and excess will be discussed. The experience must be in a health care setting which provides activities in curriculum content area.
Students are responsible for finding willing preceptors and appropriate employment.
In this certification course the student will learn the control points in food service, the importance of sanitation, and safety procedures. The experience must be in a health care setting which provides activities in the curriculum content area. Students are responsible for finding willing preceptors and appropriate employment. This course focuses on the theory and practice of cooking methods such as frying, roasting, broiling, griddle work, poaching and sauteing, with a basic understanding of use and care of kitchen equipment. Covering a broad area of controls over food, beverage, and labor areas, this course builds a sound foundation of concepts and applications of management cost control procedures.