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Foodservice Operations/Field Experience

ID : 1843   
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This hands-on field experience includes food preparation principles, standard recipes, converting recipes, foodservice equipment, and planning food production schedules and menus to be completed under the supervision of a preceptor. Pre-requisite: completed or enrolled in Food Preparation/Production Laboratory, Food Preparation Principles, Budgets / Purchasing & Inventory Control courses. Approved for continuing education for Healthcare Facility Foodservice Supervisors.
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Class Details

0 Sessions

Location

Instructor
Bonnie Moeller 

Start Date:upon registration

Tuition: 

$175.00


Schedule Information

Date(s) Class Days Times Location Instructor(s)
TBD Bonnie Moeller