Foods and Food Service Systems

Course Description

This course will focus on the fundamental concepts of basic nutrition, food microbiology, food preservation, and food regulations, and food safety and sanitation. It will also cover principles of meal management, international and regional cuisines, and foodservice systems.

Prerequisite

FFSS Diagnostic Mock board Examination

Number of Hours

24 hours of Live (Synchronous) Lecture Sessions and self-paced asynchronous sessions

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