NUTR 221 - Quantity Food Purchasing

(3 units)

Basics of food composition, preparation and production for food service systems; principles of cooking and ingredient use; food procurement, purchasing, receiving, storage and inventory.

Maximum units a student may earn: 3

Grading Basis: Graded
Units of Lecture: 3
Offered: Every Fall

Student Learning Outcomes
Upon completion of this course, students will be able to:
1. evaluate food composition and food quality for product selection in a foodservice and prepare a product specification.
2. ascertain the basics of food preparation, cooking and presentation in a foodservice.
3. identify and outline appropriate food products needed to meet specific quantity production needs.
4. explain the various processes of food procurement, including purchasing, receiving, storage and inventory control.
5. identify various types of menus and explore standardized recipes used in foodservice.
6. plan a foodservice menu that coordinates food quality and cost while considering the appropriate cultural, nutritional and therapeutic aspects.

Click here for course scheduling information. | Check course textbook information