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.
Prerequisite(s): Registration in the Foods and Nutrition or Nutrition and Families or Management and Organizational Studies modules (Honors Specialization, Specialization, Major, Minor in Foods and Nutrition).
Pre-or Corequisite(s):Foods and Nutrition 3342A/B.
Extra Information: 3 lecture hours, 3 lab hours.
Course Weight: 0.50
Subject Code: FOODNUTR
This Course is Mentioned in the Following Calendar Pages: