Description: This course, designed for graduate Dietetics students, examines food system management principles with a culinary science lens. Using food service systems model as a guide, students will examine food composition and how changes during processing, purchasing, preparation, and cooking intersect with management theories for individuals and food service establishments.
Learning Objectives: Demonstrates knowledge of and is able to manage food preparation techniques.
Evaluates the chemical nature and composition of food on food quality, acceptability and compatibility.
Integrates knowledge of chemistry and food science as it pertains to food and nutrition product development and when making modifications to food.
Integrates knowledge of maximizing sustainability, food and water waste, reusable/biodegradable items, local and global produce sourcing and access to food.
Applies knowledge of food eating patterns and food trends.
Integrates knowledge of maximizing sustainability, food and water waste, reusable/biodegradable items, local and global produce sourcing and access to food.
Applies and demonstrates an understanding of agricultural practices and processes.
Develops and leads implementation of risk management strategies and programs.
Prerequisites: Students must be enrolled in the Department of Nutritional Sciences MPH or MS (Clinical Nutrition or Nutritional Sciences) Dietetics program.
Description: This course will provide Supervised Experiential Learning hours for students enrolled in the Dietetics, Path to RDN training program. The course will integrated experiential learning each semester, relevant to the didactic content.
Learning Objectives: See syllabus for list of competencies that are specific to each course section.
