FN300 FoodProduction Systems with Lab
Principles and theories of food production, delivery systems, subsystems operations and management of food services are covered; emphasizes Hazardous Analysis and Critical Control Points (HACCP), environmental principles and quality standards. Students complete ServSafe® certification. Includes off-site laboratory/field experience in application of food production systems (4 credits; Offered fall semester; Prerequisites: FN200 Introduction to Food Science and FN 210 Basic Human Nutrition).
Corequisite
FN300L