This class introduces basic quantity food preparation practices and demonstrates the use of food production schedules, standardized recipes and portion control. You will also evaluate food preparation and meal service. This course provides 24 hours of the 90-hour education requirements for Healthcare Facility Foodservice Supervisors. The first two classes will meet from 6:15-8:15 pm and the remaining five will be held at various facilities and the time will vary depending on meal service. Prerequisite: Food Preparation Principles or Director’s consent.