NUT346 Quantity Food Production

[0–4, 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, nutritional requirements, food safety and quality, and food procurement.

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

Pre or Co-requisite: NUT335 Foodservice and Safety Management