This program includes: Food Preparation Principles that covers the principles and the development of techniques as they apply to the preparation of each food group and criteria for evaluation of product quality.
Food Preparation/Production Laboratory introduces basic quantity food preparation practices, demonstrates the use of food production schedules, standardized recipes and portion control. You will also evaluate food preparation and meal services at several facilities. Foodservice Safety addresses safety concerns in foodservice as well as relevant laws and regulations. Also procedures for maintaining safe and clean equipment will be included. (This provides 38 hours of the 90-hour education requirements for Healthcare Facility Foodservice Supervisors.)