Course description
This course focuses on the food service worker's role in various food service systems in a health care environment. These systems include food service department organization, food production and delivery systems, food ordering and receiving systems, cost controls, quality improvement, and computerization.
Course details
Hours:
42
Credits:
3
Prerequisites:
None
Corequisites:
None
Start Date
Day/Time
Delivery
Campus
Cost
Availability
Start Date:
Jul. 2, 2019
Day/Time:
–
Delivery:
Online
Campus:
Online
Cost:
$432.06
End date:
Oct. 8, 2019
Hours:
42
Credits:
3
Please note: This course is offered through OntarioLearn. To review important information such as textbook, exam and grade information, visit the OntarioLearn Information web page.
Fall 2019 registration
opens July 8, 2019.
Winter 2020 registration
opens November 4, 2019.