NUTR 3320 Public Health Nutrition
This course is introduction to the principles and skills necessary for the management of food service systems. The focus of this semester
is on menu development, recipe standardization, quantity food production, quality control and food safety procedures and integration of basic management fundamentals including food cost controls. The course requires the integration and application of menu planning, food production and event planning. In addition, students will learn and utilize nutritional analysis and meal planning software. Students are required to take a food safety credentialing exam or show proof of currency in food safety credentialing.
Notes
Prerequisite requires graduate student status.