NUTF 35 - Food Service I: Production, Sanitation, and Food Safety
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Difficulty
- 4.3Lightout of 10
- Credits
- 3
- Transfers To
- CSU
- Description
- This course is an introduction to Foodservice principles and practices for the Dietary Manager. Recipe standardization, food production and distribution, food safety, and quality control are covered. This course is part I of the foodservice series for the Dietary Manager Training Program. Portions of instruction may be offered online; may also be offered fully online.