FCS 6241 - Supervised Experiential Learning in Leadership and Management

This course serves to reinforce and expand concepts introduced in FCS 6240 and FCS 6360. Students have the opportunity to apply theoretical knowledge and skills to real-life practice in foodservice settings. Preceptors working in each setting/area volunteer their time to supervise and guide the learning experiences that students undergo in this course. Students will work with preceptors in efforts to achieve professional competency in nutrition and dietetics. Each credit is equivalent to 45 hours of experience.

Prerequisite(s): Consent of program director

Corequisite(s): FCS 6240 , FCS 6360

Credit Hours: 3

Term Offered: Fall

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