Subject: Nutrition
Credit units: 3
Offered: Term 2 only
Weekly hours: 3 Lecture hours and 2 Practicum/Lab hours
College: Pharmacy and Nutrition
Department: Nutrition

This course studies the management responsibilities in quantity food production with emphasis on menu planning, purchasing, service, preparation for quality, cost and sanitation control.

Prerequisite(s): FABS 110 (formerly FABS 210); NUTR 310.3; or permission of the instructor.

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