NUTR 535

Students will manage quantity food provision to support health. Students will gain experience in a variety of food provision and management situations, including determining food provision requirements of a group/organization, planning, managing and evaluating institutional food provision, and foodservice staff management and supervision. Students will work on quality improvement projects to meet operational needs. Students will demonstrate entry-level dietetic competence in food service production, staff training, quality improvement and financial management. Students will apply skills learned in Years 1-3 courses, and are expected to participate and contribute meaningfully, productively, and safely to direct patient care and dietetic practice.