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Institutional
Food Service programs should prepare
individuals in
production and service
used in governmental,
commercial or
independently owned
institutional food
establishments and
related food industry
occupations. Includes
instruction in
selecting, storing,
preparing, and serving
food and food products;
basic nutrition;
sanitation, and food
safety; the use and care
of commercial equipment;
serving techniques; and
the operation of
institutional food
establishments.
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