NUFS 1110 - Food Principles and Meal Management (4)

A study of foods from harvest to service. A consideration of economics, grade standards, sanitation, preparation and nutritional quality is included. The topics include the planning, preparation and service of nutritious attractive meals at various cost levels for different occasions with emphasis on the conservation of time, energy and money. Two lectures and two laboratory periods. Prerequisite(s): Family and Consumer Sciences major or consent of instructor. Fall Semester.