Transfers ToCSUDescriptionStudents will learn about the fundamentals of food service management in the healthcare setting (hospitals, intermediate and long term care). Will provide students with training in menu development and recipe standardization; food selection, purchasing, storage, preparation, and service; cleaning and waste disposal; equipment selection and maintenance; evaluating quality, efficiency, and safety of food service system; kitchen design; cost and inventory control; emergency plans; and complying with applicable federal, state, and local regulations.Usually HeldThu 1:00pm–3:45pm, Thu 4:00pm–5:50pm 