# 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:** All of: [NUT210](https://www.ecpi.edu/course/NUT210 "View NUT210")

**Corequisites:** None

## Programs offering this course

- [Culinary Arts and Applied Nutrition (AAS)](https://www.ecpi.edu/college-of-culinary-arts/programs/culinary-nutrition-associate-degree)

Learn more about the [programs available at ECPI University](https://www.ecpi.edu/programs).