Current Class Offerings


What is required to take an IFS online class?

  1. Windows 95 (or higher) or Macintosh 7 (or newer) operating system
  2. Microsoft Internet Explorer or Netscape Navigator internet web browser
  3. Knowledge of internet/computer use and creating, saving and attaching files.
  4. A proctor!

Upon successful completion of a class, you will receive a completion certificate for that class.  Once all five classes are completed, you will receive a completion certificate for the “Institutional Food Service Supervisor Training Program."

Instutional Food Service Classes

Northeast Iowa Community College (NICC) is pleased to present all segments for the IFS program in an online delivery format.

Classes
IFS:  Food Preparation and Food Preparation Lab
(37 Continuing Education Hours)

Correlate the basic principles and the development of techniques for preparation and evaluation of product quality.  Assignments include food preparation at your own facility under your proctor’s supervision. 

IFS:  Management
(20 Continuing Education Hours)

Identify and understand personnel management responsibilities of the food service supervisor.  Define the principles and procedures used to recruit, select, train and evaluate employees.  Study the ongoing relationship between the supervisor and employee in food service.  Apply theory to the situation and work through suggested activities.

IFS:  Meal Service
(12 Continuing Education Hours)

Learn about the variety of co-exisitng cultures, cuisine and cooking that America has to offer; investigate each culture group's background and meal patterns; discover how they have adapted in the United States and how the cuisine has influenced the American diet.
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IFS:  Sanitation and Safety
(16 Continuing Education Hours)

Develop must know information about safety and sanitation in the food service industry based on the FDA Food Code.

IFS:  Modified Diets
(15 Continuing Education Hours)

Understand therapeutic diets as required by today’s health care standards.  Assignments will include preparation of food products under proctor supervision.

Instructor

Karen Foster, R.D., L.D. is the instructor for the Institutional Food Service Program.  She is a Registered Licensed Dietitian and the Nutrition Director at Winneshiek Medical Center. Karen  received her Bachelor of Science in Nutrition from Marywood University in Scranton, Pennsylvania and is currently working on a Master's in Administration from Central Michigan University where all of the coursework is online. 

 For more information, contact:
          Margaret Jespersen
          email: jespersenm@nicc.edu
          phone: 800.728.2256 ext.220