NUTR 502 - Foodservice for a Diverse Population

(3 units)

Prerequisite(s): Enrollment in ACEND-accredited Graduate Program in Applied Nutrition and Dietetics
Explores components of food production systems including menu writing, standard recipe adjustments, purchasing, receiving, storage and inventory control, sanitation and safety, food production planning, and meal delivery and service. Facility design, equipment, and sustainability considerations are included. Students will explore current foodservice trends and practice opportunities for registered dietitian nutritionists.

Letter grade only (A-F). (2 hours lecture activities and 3 hours technical activities and lab) Not repeatable for credit.