DI 214 - Menu Planning

Institution:

University of New Haven

Subject:

Dietetics

Description:

Principles of meal planning and writing menus for volume food combinations, texture, color, nutrition, and cost. The interrelated steps involved in quantity food production, the delivery of food, and the responsibilities of management.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.newhaven.edu

Phone Number:

(203) 932-7000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Four-one-four plan

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