culinary skills needed to create a high volume of nutrition-rich meals (200-1,000 servings) while adhering to industry standards for food safety and sanitation.
root causes of food insecurity and evaluate local human services that facilitate the distribution of healthy family meals.
principles of community service by engaging students in the preparation of free meals for families in their community.
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.