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Culinary students prepare for a graying America, tackle course on hospital food.....As the baby boomers head into retirement, the nation is preparing for this "silver tsunami." And geriatricians aren't the only ones who will be affected. That's why the Culinary Institute of American located in Hyde Park, N.Y. has launched a course designed to raise the quality of food served at hospitals and other health-care facilities.
The class, "Food-Service Management in Health Care," is an elective business management course being offered to seniors at the culinary school. The new CIA course introduces students to the challenges of running a health-care foodservice operation and prepares them for management positions in that field. Students will learn to manage budgets and create menus for hospitals, rehab centers and assisted living facilities. "Health care comprises a wide variety of businesses--large and small, public and private.
The common feature of all these operations is the need to provide wholesome and nutritious meals consistent with each person's medical needs," said CIA instructor Lynne Eddy, a registered dietitian and previous hospital food-service director. "Managing a department of nutrition and foodservice is complex, and this unique course teaches students about these challenges."
For the capstone project of this course, students will integrate what they learn with their previous three years of CIA studies in both food and management to develop recommendations for improving health care foodservice. They will present their recommendations to the executive leadership of three Hudson Valley hospitals in March