PROGRAM OUTCOME :
•communicate the role of nutrition and apply the principles of human nutrition to food production in the health care food service environment.
•Discuss the standards and principles of diet therapy relating to a variety of illnesses and diseases and apply these principles to the assembly of therapeutic meals in the health care food service environment.
•Provide a safe and healthy dietary environment, including food that is free from bacteria and other harmful contaminants by adhering to government and departmental regulations relating to food safety, and injury and hazard prevention strategies.
•Contribute to the success and image of the health care dietary area by applying interpersonal skills that enhance employee performance.
•Function within the food service worker’s scope of practice to support the goals of health care food service.
•Develop and maintain ongoing personal and professional development strategies.
•Carry out cost control techniques in the preparation of food service in the health care environment.
•Apply food and bake theories to all aspects of food preparation in health care.
•Implement cooking principles and techniques in the preparation of large quantities of various foods for the health care environment.
•Apply knowledge of health care food service systems and adhere to departmental and industry work standards