Course Description Course Description
| Foods and Nutrition 348a/b Food Production Management I |
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The application of scientific principles to the procurement, storage, processing and service of institutional food. Menu- planning to meet nutritional requirements while working under the constraints of budgets and the available food supplies, equipment and staff. Food trends, sanitation and safety. |
| Pre- or co-requisite: Foods and Nutrition 342a/b. |
| 3 lecture hours, half course. |
| Academic Calendar |
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