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FSS 2235C INTRODUCTORY FOOD PRODUCTION MANAGEMENT
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credits: 3 |
| This course is designed to provide students with fundamental knowledge and skill in basic and intermediate commercial food production management. Included are basic principles and techniques of commercial food preparation, management of resources, use of commercial recipes, use and care of commercial equipment and evaluation of food products. The course includes safety and sanitation practices in commercial food operations. 120 contact hours. |
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HUN 1201 SCIENCE OF NUTRITION
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credits: 3 |
| Prerequisite: BSC 2086 or BSC 2010. This course covers the basic principles of nutrition, including knowledge of the principal nutrients in foods and their utilization by the body and determining and meeting food needs for optimum health at different stages of the life span. 47 contact hours. |
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