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Hospitality, Culinary Arts and Dietetics

Supervised Field Experience: Foodservice Systems Management

Course Code: HCD-256

Course Description : A foodservice systems management experience in a health care facility designed to give students an opportunity to apply classroom theory to quantity food production, patient and employee foodservice and personnel management.

Department Description : Hospitality, Culinary Arts and Dietetics

  • Credit: 4 - 0
  • Lecture Hours: 1.0
  • Lab Hours: 9.0
  • Studio Hours: 0.0

Prerequisites:

HCD-155 and HCD-241 - both with a grade of "C" or better

Co requisites:

HCD-243 and HCD-230

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