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Jan 13, 2025
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NUTR 3350 - Introduction to Food Production
Application of food purchasing, quantity food production, and food management principles in a commercial kitchen. Apply food safety and sanitation principles by participating in HACCP plan. Use standardized recipes and food service equipment in production of foods.
Requisites: C or better in (NUTR 333 or 3300) or concurrent
Credit Hours: 4
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 8.0 laboratory
Eligible grades: A-F,WP,WF,FN,FS,AU,I
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