FSMG 714 - Preprofessional Practice I

Credit(s): 3
Lecture Hours: 3
Lab Hours: 3
When Offered: Fall

Two-hundred-eighty hours of supervised practice plus 40 hours of lecture-discussion/independent study addressing the didactic aspects of dietetic practice in food systems management. This course consists of rotations in menu management, procurement, quantity food production, patient and non-patient food delivery and services, sanitation and safety (HACCP), cost/quality control, financial operational reporting and staff relief.

Prerequisite(s): Admission to Dietetic Internship.