| |
Sep 25, 2024
|
|
|
|
|
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,WN,FN,AU,I
Add to Portfolio (opens a new window)
|
|
