FOODNUTR 3348A
0.50 credit · Main
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.
Foods and Nutrition 2449A/B. Pre-or Corequisite(s): Foods and Nutrition 3342A/B.
3 lecture hours, 3 laboratory hours.
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