Specifications and standards of quality, grades, methods of purchase are emphasized for each category of food. A study is made of modern food processing and the purchasing of convenience foods. FS 124 Food Preparation II S 3 s.h. The course is designed to emphasize the unique requirements related to producing quantity food in a palatable fashion. Emphasis is placed on such problems as bulk food production, menu making, cost evaluation, sanitation, and safety as they apply to quantity food production.
Food is prepared for special events on campus.
FS 122 or permission of instructor. FS 126 Dietary Therapy S 3 s.h. The course develops a relationship between health needs and specialized diets. Emphasis is placed on relating specific nutritional requirements for a variety of special dietetic needs. Service methods and techniques are emphasized.