NUT220 Applied Concepts in Culinary Nutrition

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. Upon successful course completion, students will be able to identify and apply techniques to meet the production needs for a variety of nutrition-focused food service operations.

Prerequisite

NUT210

Credit Hours: 
2.00
Catalog Code: 
NUT220