Summer Courses

Course Description: Food supply concepts are integrated with principles and practices to manage food service and culinary operations of all sizes. Topics include food safety and allergen training, food production, inventory control, menu planning, food systems sustainability, fiscal management, technology application, human resource development, marketing. Addresses food systems requirements for dietetics and nutrition pathway of the nutritional sciences degree. Prepares student for supervised experiential learning in culinary and food systems management.

Session: 6-Week Session 1 (5/13-6/26)

For prerequisites, availability, other details and to register, go to http://sis.rit.edu/.

Course Description: This course engages students in the semester just prior to registering for thesis credits with skill building activities and completion of required components to facilitate future thesis completion. Class sessions will include speakers with expertise on specific research and management skills, group discussion, workshop-based sessions, and opportunities for individual advisement.

Session: 6-Week Session 2 (6/29-8/11)

For prerequisites, availability, other details and to register, go to http://sis.rit.edu/.

Course Description: Application of writing and research skills and principles in an independent investigation of a focused problem under direction of a project adviser. Preparation of a Project Report following specified guidelines and standards, and oral presentation of the key report components.

Session: 12-Week Session (5/13-8/11)

For prerequisites, availability, other details and to register, go to http://sis.rit.edu/.