Instructor: Ann Griffin

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Classes by this Instructor


Foodservice Management

Provides instruction on sanitation procedures in food preparation areas and how to prevent foodborne illnesses. As part of the program requirements, 125 field experience hours are required with a preceptor approved by the program director. Field experience hours must be documented and approved by the program director upon completion of the class. The required textbook must be purchased online from the Association of Nutrition and Foodservice Professionals (ANFP) before the start of class.
July 8, 2025 to October 28, 2025, Meeting Room (F-203)