This course is geared for foodservice professionals with at least 3 years of industry experience, people currently employed at a Healthcare facility, students/graduates of culinary or nutrition program, or individuals with a CDM certification and/or ACF designation.
Hybrid (HYB) Course: This course section is a mixture of online and on campus content. There will be regular on campus requirements during the scheduled class times. The class may also have real-time virtual sessions that meet at the scheduled class times. All on campus requirements follow current FCC safety protocols. Scheduled face to face and real-time virtual session meeting dates will be designated on the syllabus. Students are expected to attend real-time virtual sessions, however, these sessions will be recorded and made available for students unable to attend. The student will be unable to enroll in multiple courses with overlapping meeting times. Students should be prepared to meet the deadlines as listed in the syllabus and the course.
Students enrolling in multiple courses in an in-person, hybrid, and/or structured remote format on the same day should be prepared to attend both virtual and on-campus class sessions. Students who have an on-campus class session(s) and a structured remote class session(s) the same day should bring a computer to campus to access remote sessions from a designated space on campus, or budget ample time to travel to a site that will enable logging in remotely.
It is generally not advised to schedule in-person or hybrid and structured remote classes back-to-back.