Food Systems Management

Topics

• Applies knowledge of social, psychological and environmental aspects of eating and food. / 1.6.3 Integrates knowledge of maximizing sustainability, food and water waste, reusable/ biodegradable items, local and global produce sourcing and access to food. Applies knowledge of math and statistics. Demonstrates knowledge of and is able to manage food preparation techniques. Demonstrates computer skills and uses nutrition informatics in the decision making process. Applies a framework to assess, develop, implement and evaluate products, programs and services. Directs the production and distribution of quantity and quality food products. Oversees the purchasing, receipt and storage of products used in food production and services. Applies principles of food safety and sanitation to the storage, production and service of food. Applies and demonstrates an understanding of agricultural practices and processes. Demonstrates leadership skills to guide practice. Applies principles of organization management. Applies project management principles to achieve project goals and objectives. Leads quality and performance improvement activities to measure, evaluate and improve program services, products and initiatives. Develops and leads implementation of risk management strategies and programs.

Official catalogue course objectives and student learning outcomes