NS 4880
Last Updated
- Schedule of Classes - December 12, 2024 7:40PM EST
- Course Catalog - December 12, 2024 7:07PM EST
Classes
NS 4880
Course Description
Course information provided by the Courses of Study 2024-2025.
Gain experience in facility design; equipment selection, use, and care; job analysis and evaluation; human resources planning; management of financial resources; recipe development and volume food production; computer-assisted management; employee training; and applied safety and sanitation standards. Through planning and executing a themed event, students synthesize and apply knowledge and skills required to operate and manage a foodservice program. Laboratories are arranged through Cornell Dining and other off-campus sites. Completion of a professional portfolio is required. ServSafe training and examination is conducted; successful completion results in ServSafe manager certification.
When Offered Spring.
Fees Approximately $110 for special supplies/training and activities.
Permission Note Enrollment limited to: senior DPD (Dietetics) students. Junior DPD (Dietetics) students by permission of instructor.
Prerequisites/Corequisites Prerequisite: HADM 1361 , HADM 3365, or intro food service management course, NS 2470 and BIOMI 2900.
Comments NS 4880 is a required course to fulfill Didactic Program in Dietetics knowledge requirements, as outlined in the Learning Outcomes.
Outcomes- (2.1): Demonstrate effective and professional oral and written communication and documentation.
- (2.2): Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics.
- (4.1): Apply management theories to the development of programs or services.
- (4.2): Evaluate a budget/financial management plan and interpret financial data.
- (4.4): Apply the principles of human resource management to different situations.
- (4.5): Apply safety and sanitation principles related to food, personnel, and consumers.
- (4.6): Explain the processes involved in delivering quality food and nutrition services.
- (4.7): Evaluate data to be used in decision-making for continuous quality improvement.
- (5.1): Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.
- (5.2): Identify and articulate one's skills, strengths, knowledge and experiences relevant to the position desired and career goals. (5.3): Practice how to self-advocate for opportunities in a variety of settings. (5.4): Practice resolving differences or dealing with conflict. (5.5): Promote team involvement and recognize the skills of each member. (5.6): Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.
Regular Academic Session. Choose one lecture and one laboratory.
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Credits and Grading Basis
4 Credits GradeNoAud(Letter grades only (no audit))
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Class Number & Section Details
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Meeting Pattern
- MW
- Jan 21 - May 6, 2025
Instructors
Gier, E
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Additional Information
Instruction Mode: In Person
Prerequisite: HADM 1360, HADM 3365, or intro food service management course, NS 2470 and BIOMI 2900. Enrollment is limited to: Dietetics (DPD) seniors; Dietetics (DPD) juniors by permission of instructor. Materials fee: approximately $100. Please contact the Division of Nutritional Sciences (DNS) Student Services, dnsstudentservices@cornell.edu, with any questions about enrollment.
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