nutr 4232 - quantity food production, safety, and sanitation (2) sp

allows students to apply the foundations learned in nutrition 1213, 3213 and 4213 to the quantity production and service of foods in an on-campus food production operation. focus will be on quantity food production experience through application of principles for determining needs; procuring, producing and storing foods in quantity with the understanding of institutional equipment selection; use and maintenance and the practice of proper safety and sanitation measures. servsafe certification from the national restaurant association is gained by the student upon successful completion of the course and passing of the servsafe manager’s examination.

prerequisites: nutr 1213 and nutr 2613, or permission of instructor.