Institutional Food Service (7 weeks)
Course Information
This course focuses on the food service worker’s role in health care food service with an emphasis on requirements under the Long-Term Care Homes Act. Various food production, delivery and service systems will be introduced and departmental operations such as purchasing, receiving, storage and inventory will be discussed. Quality management and costs controls will also be addressed.
Intake
Start Date
End Date
Prerequisite(s):
None
Computer Software Requirements:
n/a
Chats:
No
Group Work:
No