Taken in the final semester, this practicum provides the opportunity for the student to assume the responsibilities of a supervisor and to apply the policies and procedures to food service operations in the field, while under the supervision of a practicing Food Service Manager. Each student will complete a minimum of 15 days, full-time, in a food service facility supervising staff, production and service of meals to clients. The student must have successfully completed FoodSafe II, or recognized equivalent, prior to entering the placement site. Graded S/U. Note: Students who have not achieved a minimum CGPA of 2.0 will be dropped from the practicum prior to its commencement.

Registration in this course is restricted to students admitted to the Diploma in Nutrition and Food Service Management.

Prerequisite(s): An "S" grade in FSRV 1219 and 2429; a minimum "C" grade in FSRV 4323, NUTR 2322, and 2422; a minimum "C" grade in BUSM 1500, CMNS 1115, or 2228; a minimum "C" grade in CMNS 1118, ENGL 1123, or 1127; and a minimum "C-" in all other program courses.