FSDT 1950 - CDM Cooperative Experience

Covers a variety of management responsibilities including employment laws, staffing concerns, budgets, recipe costing, unions, managing change and diversity, communication, staff development, personal professionalism and food safety and sanitation. Students will complete tasks mandated by the Association of Nutrition and Foodservice Professionals through course work and co-op hours at a health care site. The instructor will be a Registered Dietitian and will act as a preceptor.

Location: L
Credits: 2
Lab Hours: 120