Dec 04, 2024  
OHIO University Undergraduate Catalog 2020-21 
    
OHIO University Undergraduate Catalog 2020-21 [Archived Catalog]

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NUTR 3300 - Principles of Quantity Food Production and Purchasing


Food purchasing and preparation principles applied to large quantity food production, menu planning, recipe standardization, food cost, and service in institutions.

Requisites: C or better in (NUTR 1000 and 2220)
Credit Hours: 3
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 3.0 lecture
Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I
Course Transferability: TAG Course: OHL018 Food Service and Management
College Credit Plus: Level 1
Learning Outcomes:
  • Demonstrate an understanding of food quality.
  • Demonstrate principles of food purchasing and procurement used in quantity food production.
  • Demonstrate the ability to deconstruct menus from a la carte to high volume institutional recipes.
  • Demonstrate the ability to scale recipes and substitute ingredients to achieve nutrition outcomes.
  • Identify equipment used in food production systems.
  • Understand factors in menu development and forecasting.



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