Publication Date
2013
Course Name
Applied Management in Dietetics IV
Abstract
Fourth of a four course sequence, this course focuses on the principles of health care quantity recipe development, therapeutic modification of recipes and food production, with hands on food preparation opportunities. Students will learn the importance of facility equipment and design. Students will be taught principles of food safety and become ServSafe® certified.
Recommended Citation
Dietecs & Nutrition, "NFS411" (2013). Curriculum Proposals. 286.
https://digitalcommons.buffalostate.edu/curprop/286
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