HM 275 - Food Production Systems I

(3 units)

Prerequisites: NUTR 132 and HM 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.

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