Course Code: NUTR 113
Academic Year: 2020-2021
Through a combination of hands-on food preparation and in-class monitoring, recipe modification and sensory evaluation, this course will instruct students on how to effectively manage and work in a large-scale institutional kitchen, with a focus on proper sanitation practices and equipment usage. Students will modify food and beverage textures to CSNM standards, safely reheat and cool foods in quantity, and prepare foods for modified diets. In addition, students will accurately cost the food they prepare and provide nutritional information in order to ensure client satisfaction.