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Overview
Nutrition and Dietetics : Quantity food planning, costing, and evaluation. Laboratory experience with quantity food production following principles of food sanitation and safety, food quality and cost-evaluation.
Terms: Winter 2013
Instructors: Campbell, Judy (Winter)
Winter
Prerequisite: NUTR 345
NUTR 346 includes a fee of $300.00 for the Hazard Analysis Critical Control Points (HACCP) online course, the Canadian Food Safety Certification Advanced.fst book and examination and for a laboratory manual and supplies. The fee is refundable if the course is dropped before the add/drop deadline.