NUTR 395 — Pract: Quantity Foods Production and Management: 3 Credits (1 Lec, 2 Lab)

(Sp) Hands-on food lab experience in culinary purchasing, production, analysis, and presentation activities. Applied food safety and sanitation principles. Application of organizational management theories in culinary businesses

Prerequisites: NUTR 221CS, NUTR 226, NUTR 227, NUTR 322