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Jan 02, 2025
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ARCHIVED 2023-2024 Undergraduate Catalog [ARCHIVED CATALOG]
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NUTR 410 - Quantity Food Management4.00 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.
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