Course: FCS 571. Practicum in Food Service Systems Management (3-3)
Prerequisite: Admission to the Dietetic Internship and instructor consent. Corequisite: FCS 573. The seminar and practicum hours are a minimum of 240 hours including alternate hours but can increase depending on the student’s designated placement. Seminars will include instruction and training in foodservice production, management, and administration. Practicum practices are at selected hospitals and school foodservice settings. Course can be taken twice.