NUT220 Applied Concepts in Culinary Nutrition
This course will outline techniques for large production cookery within the HACCP guidelines. 学生 will learn to apply a range of production styles from Cook-Chill to Batch-Cookery and document according the regulatory requirements. Upon successful course completion, students will be able to identify and apply techniques to meet the production needs for a variety of nutrition-focused food service operations.
先决条件
NUT210