Mar 28, 2024  
ARCHIVED 2021-2022 Undergraduate Catalog 
    
ARCHIVED 2021-2022 Undergraduate Catalog [ARCHIVED CATALOG]

NUTR 410 - Quantity Food Management

4.00 credit hours
Principles of food preparation related to quantity food production and service are examined, including care and operation of equipment, ordering/storing foods and other goods, menu development, food costing and managerial responsibilities required for food service. Students apply quantity food principles, sustainability, nutrition and management principles to planning and executing a meal service in a campus dining or catering facility.

Prerequisite(s): NUTR 230 .


Click here for the schedule of classes.