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Dec 22, 2024
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NUTR 3300 - Principles of Quantity Food Production and Purchasing
Food purchasing and preparation principles applied to large quantity food production, menu planning, recipe standardization, food cost, and service in institutions.
Requisites: C or better in (NUTR 1000 and 2220)
Credit Hours: 3
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 3.0 lecture
Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I
Course Transferability: TAG Course: OHL018 Food Service and Management
College Credit Plus: Level 1
Learning Outcomes: - Demonstrate an understanding of food quality.
- Demonstrate principles of food purchasing and procurement used in quantity food production.
- Demonstrate the ability to deconstruct menus from a la carte to high volume institutional recipes.
- Demonstrate the ability to scale recipes and substitute ingredients to achieve nutrition outcomes.
- Identify equipment used in food production systems.
- Understand factors in menu development and forecasting.
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