Department of Nutrition and Kinesiology
FOOD Course Descriptions
FOOD 2320 Sanitation and Safety (1) Sanitation and Safety procedures, ServSafe Certification
FOOD 2322 Food Preparation (3) Properties and preparation of grains, fruits, vegetables, milk products, protein foods, fats, sugar products, and flour mixtures through demonstrations and laboratory experiences. Prerequisite: grade of C or better in GECHEM 1104 or equivalent. An additional fee is associated with this course. FA, SP, SU.
FOOD 3332 Quantity Food Production and Service (3) Principles and standard methods of quality food production, menus, and service in institutions and their application in work experience. Laboratory involves planning and preparing catered events and working at outside foodservices sites. Prerequisites: A grade of C or better in FOOD 2320 and FOOD 2322. FA, SP.
FOOD 3333 Food Systems Management (3) Organization and management in food service areas including administrative responsibilities, qualifications, personnel management, and cost control. Prerequisite: A grade of C or better in ACCT 2100 or ACCT 2101. FA.
FOOD 3334 Advanced Food Systems Management (3) Integrating interpersonal skills with clients, customers, employees, co-workers, and supervisors while serving in the role of “manager” and “leader”. Prerequisite: FOOD 3333 with a grade of C or better. SP.
FOOD 4326 experimental Foods (3) An experimental approach to the study of factors which influence the behavior of foods. Group and individual experiments. Prerequisite: FOOD 2322 with a grade of C or better. An additional fee is associated with this course.