SELECTING FOOD SERVICE EQUIPMENT
Tracking # 20-286844
Course overview
Revised September 2010. A major update of this essential course adds 20 pages of new material, including an expanded equipment specifications section, and new chapters on solar energy and "green" technology. Learn how to equip a modern kitchen with cost effectiveness, energy efficiency and ergonomic sophistication. This nuts-and-bolts course offers common sense solutions to preparation, serving and storage problems.
Subject areas
This course counts toward the state boards and subject areas below.
Florida Council of Dietetics and Nutrition
Dietitian/Nutritionist
6h
General
Nutrition Counselor
6h
General