NUT345 Industrial Food Production

[1–3, 2 cr.]

This course is designed to cover the food preparation fundamentals and their applications, in a cooking lab set-up, to quantity production in a foodservice operation, in terms of equipment, menu planning, food safety, and procurement. It also includes visits to different sectors of food production.

Semester(s)/Term Offered: Usually in the Spring.

Pre or Corequisite: NUT335 Foodservice and Safety Management.