DM 3964: Menu Planning for Health Care Facilities

The menu is the key to food service operations. It tells us what food to purchase, what equipment to buy, how many employees to hire, and even the how to lay out the kitchen. To develop the best possible menu, you must consider many factors--everything from your clientele and their nutritional needs to place settings and your budget.

• Course Author: Gloriann Kramer
• Number of Lessons: Six, no examinations.
• CEUs or Clock Hours: 3.0 CEUs (24 clock hours).
• Textbooks: No textbooks required. The manual for this course contains all of the required reading plus the written assignments.
• Fees: $110 fee plus $15 shipping/handling.
• Revised January, 2001.

How to Register

Registration is easy:

• Register online.
• Print out and complete the application and submit it by mail or fax.
• Call our office at 1-877-450-1841 or (701) 777-4269.
• Apply in person at Gustafson Hall on the University of North Dakota campus.

Note: Registration will not be processed until payment is received unless prior arrangements have been made with the Office of Certificate Programs.