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Course 308 - Food Services

$600.00
SKU: CVC 308

Course 308 - Food Services (3 credits) 

An introduction to the operations of a modern institutional food service. Topics include nutrition and menu planning, principles of food procurement and purchase, food handling and preparation, systems of serving and food service equipment, sanitation and health standards, budgeting and cost controls, preventative maintenance, record keeping, inventories.

Note: This course requires a number of on-site field trips to local facilities that prepare and serve food.

Professor: Rachael Jarboe

Learning Objectives for this Course

Week One

  • To introduce the student to the course.
  • To give the student an opportunity to become acquainted with the instructor and other students who are involved.
  • To introduce the student to the principles of HACCP and to understand how its standards and procedures impact ministry food services.

Week Two

  • To introduce the student to the various food borne illnesses, their causes, their symptoms, and prevention of them.
  • To continue with the discussion of food safety inspection issues faced by food service ministries by reviewing the HACCP process.

Week Three

  • To introduce the student to the process of obtaining donations of food and other gifts-in-kind for use in the food services of the ministries.
  • To allow the student to apply some of what has been learned about food safety to the process of accepting and using donated items.

Week Four

  • To introduce the student to the "Food Services" section of the AGRM certification process.
  • To begin the exploration of the topic of nutrition and how it relates to ministry food services.

Week Five

  • To continue the exploration of the topic of nutrition and how it relates to ministry mission food services.
  • To introduce the student to the importance of proper diet in recovery from addiction.

Week Six

  • To continue the exploration of the topic of nutrition and how it relates to ministry mission food services.
  • To introduce the student to the educational programs of the National Restaurant Association and other resources for training food service personnel.

Week Seven

  • To observe a rescue mission/ministry food service in action and to evaluate it's functioning in light of the principles learned in this course.
  • To give the student an opportunity to visit another institution's food service and learn from observation and an interview with their personnel.
  • To develop a comprehensive project that demonstrates the principles taught in this course.

Week Eight

  • To introduce students to the Improving the Nutrition Status of Homeless Children: Guidelines for Homeless Family Shelters, a report from the Children's Health Fund
  • To review the material to be covered in the comprehensive final examination.
  • To summarize the learning experiences of this course.
  • To review the material covered by preparing to take a comprehensive final examination.
  • To give students the opportunity to provide input on this course through the course evaluation form.


Course Materials & Tuition 

AGRM Certification Program Manual   PDF provided at no charge
Food Safety Smart Kit!   0.00

Tuition

$600.00

Total Cost of Course  

$600.00

On-Site Requirements

Interviews

  • Ministry Director
  • Kitchen Manager - conduct inspection with student of kitchen and food services operation

Documents/Interviews

  • Local Health Department Standards and Procedures
  • Ministry food storage and handling procedures
  • Ministry policies for donation of food and gifts-in-kind
  • Meal recipe, and menus for food services 
  • Discuss nutrition and meal menus for those in recovery

Before paying for the course using the "Add to Cart" process you must be an enrolled student with City Vision College and have read the "Cancellations and Settlements" form.  For Admission and Enrollment procedures please visit our "Enroll Now" page.