Culinary and Food Systems Management

Catalog description

Food supply concepts are integrated with principles and practices to manage food service and culinary operations of all sizes. Topics include food safety and allergen training, food production, inventory control, menu planning, food systems sustainability, fiscal management, technology application, human resource development, marketing. Addresses food systems requirements for dietetics and nutrition pathway of the nutritional sciences degree. Prepares student for supervised experiential learning in culinary and food systems management.