Dec 04, 2024  
2022-2023 Undergraduate Bulletin 
    
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2022-2023 Undergraduate Bulletin [ARCHIVED CATALOG]

NUT 4509 - Quantity Food Production (3)

When Offered: Fall; Spring
Application of food service principles to quantity food service: menu planning, recipe development and standardization, costing, marketing trends, purchasing, production, presentation, and service considerations. Prevention of all types of food contamination; the Hazard Analysis Critical Control Point (HACCP) food safety system is emphasized. Aesthetics of food as related to the food service industry. Lecture one hour, laboratory four hours.
Prerequisite: NUT 2203  or permission of the instructor.