NUT 220

Applied Concepts in Culinary Nutrition

ECPI University · UGRD · Fall 2026

1 section

Catalog description

This course will outline techniques for large production cookery within the HACCP guidelines. Students will learn to apply a range of production styles from Cook-Chill to Batch-Cookery and document according the regulatory requirements.

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Class #ecpi-0890Fall 2026UGRD2 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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