NUT220 Applied Concepts in Culinary Nutrition

College of Culinary Arts Baking and Pastry Arts Department

Course Description: This course will outline techniques for large production cookery within the HACCP guidelines. Students will learn to apply a range of production styles from Cook-Chill to Batch-Cookery and document according the regulatory requirements.

Credit Hours: 2.00

Prerequisites: NUT210

Corequisites: None