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Vue d'ensemble
Nutrition et di茅t茅tique : 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: Hiver 2011
Instructors: Campbell-Gordon, Judy (Winter)
- Winter
- Prerequisite: NUTR 345
- NUTR 346 includes a fee of $250 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.