NUTR 3362 Quantity Foods

This course explores the principles and practices of quantity food production in diverse food service systems. Topics include cooking principles of multiple food groups, menu planning, equipment, sanitation, production, management, and recipe modification and standardization.

Credits

3

Prerequisite

Grade of "C" or better in NUTR 3452.

Schedule Type

Lecture

Grading Basis

Standard Letter (A-F)

Administrative Unit

Department of Health and Biomedical Sciences

Offered

Fall