|Teacher/Coordinator: Ms Tara Diversi|
Classes: 10 hours practical classes per semester, 4 hours lectures per week.
Assessment: Practical assignments (15%), minor projects (30%), major project (55%)
|The course introduces students to the principles of Food Service Management including food safety, nutrition marketing, technology in foodservice, food regulations, foodservice across the continuum of care, foodservice for special populations, menu and recipe assessment, menu and recipe development, and management and leadership in foodservice. Students gain knowledge, as well as practical skills and clinical, community, industry and commercial applications.|