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Nov 22, 2024
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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
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: - Apply management and business theories and principles to culinary, professional, and kitchen environments, including effective communication, interpersonal skills, and effective team-building skills.
- Apply the principles of human resource management.
- Demonstrate ability to instruct others in a production kitchen environment.
- Demonstrate proficiency in basic culinary cookery techniques, food delivery styles, food presentation, and design.
- Demonstrate proficiency in scaling, standardizing, and costing recipes, menu management, and nutritional analysis.
- Determine costs of services or operations, prepare a budget, and interpret financial data.
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