NUTR 381 - Quantity Food Production and Purchasing

Credits: 4

This course provides application of the principles of nutrition and food production in meal service from both a family social unit and the broad spectrum of food service. This course will focus on different stages of food service from menu planning and recipe conversion through the end result of serving the food. Special consideration will be given to meeting nutritional needs, food safety, cultural diversification, and consumer satisfaction. Purchasing and inventory techniques will be examined. In conjunction with the University of Southern Indiana Food Service and other food service establishments, this course will include a practicum in management. Includes a laboratory.

Prerequisite(s): NUTR 285 and BIOL 141, BIOL 133, or BIOL 122

Term(s) Offered: Fall

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