HFHM 275 - Food Production Systems I

(3 units)

Prerequisites: NUTR 132 and HFHM 235.
Factors which influence individual, family and quantity foodservice. Menu planning and food selection, preparation and service in relation to management of time, energy and money. Foodservice practices for regular meals and special occasions.

Course fee may be required. (Lecture-discussion 2 hours, lab 3 hours)