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

Description

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.

Upcoming class offerings

For full details about upcoming courses, refer to the class search tool or, if you are a current student, the registration channel in PAWS.

Syllabi

The syllabus is a public document that provides detail about a class, such as the schedule of activities, learning outcomes, and weighting of assignments and examinations.

Once an instructor has made their syllabus publicly available on USask’s Learning Management System, it will appear below. Please note that the examples provided below do not represent a complete set of current or previous syllabus material. Rather, they are presented solely for the purpose of indicating what may be required for a given class. Unless otherwise specifically stated on the content, the copyright for all materials in each course belongs to the instructor whose name is associated with that course. The syllabus is the intellectual property of instructors or the university.

For more information, visit the Academic Courses Policy , the Syllabus page for instructors , or for students your Academic Advising office.

Loading...

Resources