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DN A350 Foodservice Systems and Quantity Foods 3 Credits

Presents principles and theories of foodservice systems; menu planning; development, standardization, adjustment and costing of quantity recipes; and procurement and production of quantity food.
Registration Restrictions: Completion of all GER Tier 1 (basic college-level skills) courses with a minimum grade of C. Restricted to pre-dietetics, dietetics, nutrition, and hospitality and restaurant management majors.

Prerequisites: DN A255 with a minimum grade of C.