AH 5392: Health Promotion through Foodservice: Advanced Management Practicum I

Supervised practice experiences in food service settings to promote health and wellbeing through delivery of healthy, safe, culinarily pleasing food which meets budgetary constraints with efficiency. Culminating project utilizing project management skills by implementing a healthy cooking class involving planning and scheduling, marketing, healthy menu development, teaching, budgetary needs and cost control, continuous quality improvement, and program evaluation.

Credits

1

Offered

Spring 2027

Campuses

Storrs

Requirements

Student must earn a "C" or better in DIET 3150, 3155; open only to Dietetics majors, others by consent of Dietetics Program Director.

Spring 2027 sections

Taught by Ellen Shanley.

Seats as of Nov 12, 2026. HuskyScheduler shows live seats when you search.

More courses

All AH courses (Allied Health Sciences) · All UConn subjects