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NTN 235: Quantity Food Production Practicum
1.00 - 2.00 Credits
Murray State University
Field experience to help students apply basic food preparation techniques, safety and sanitation procedures, work organization, and styles of service in quantity food establishments. Three clock hours per week for 1 credit hour, six clock hours per week for 2 credit hours. Corequisite: NTN 372.
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NTN 312: Community Nutrition and Health
3.00 Credits
Murray State University
Study of problems in community nutrition and health including family and personal health issues, governmental health agencies and the development of community nutrition programs. Lecture, three hours.
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NTN 332: Meal Management
3.00 Credits
Murray State University
Production and service of nutritious meals for groups in a restaurant type environment. Students manage the meal service incorporating nutrition guidelines as well as resource management principles. Four hours of laboratory and one hour of lecture per week. Prerequisite: NTN 230, 231. NTN 372 recommended.
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NTN 372: Quantity Food Production and Purchasing
3.00 Credits
Murray State University
Principles of quantity food production: production flow, distribution and control. Use of the menu as a purchasing and production tool in accordance with budgetary, personnel and equipment constraints. Understanding principles of inventory and cost control. Corequisite: NTN 235.
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NTN 373: Management of Food Service,Personnel and Facilities
3.00 Credits
Murray State University
Functions of management applied to food service systems; cost analysis and control systems; design of physical facilities and selection of equipment; and training and development of personnel. Prerequisites: NTN 372.
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NTN 374: Food Service Management Practicum
3.00 Credits
Murray State University
Supervised work experience to help students apply concepts of food service management. Prerequisites: NTN 235, 372. Corequisite: NTN 373.
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NTN 399: Senior Seminar
1.00 Credits
Murray State University
Seminar for students in dietetics, nutrition, or food management focusing on professional issues, the internship application process, employment opportunities, interview skills, resume and portfolio development, and related problems. Recommended for students in the senior year.
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NTN 402: The Market Trip
1.00 - 3.00 Credits
Murray State University
Field experience at a major market for apparel, design, housing, food or retail businesses. The internship assignment would be an agreement by both department and the participating employer and credit will be determined accordingly. Prerequisite: consent of instructor.
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NTN 432: Experimental Foods
3.00 Credits
Murray State University
Objective and sensory methods of evaluating chemical and physical qualities of food; the interpretation of related research and writing of simple technical papers. Lecture, two hours; laboratory, two hours. Prerequisites: NTN 231, some chemistry.
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NTN 434: Clinical Dietetics Practicum
1.00 Credits
Murray State University
Field experience in clinical dietetics to help students apply classroom instruction in a community facility under the supervision of a Registered Dietitian. Prerequisites: consent of instructor and NTN 230, 233, and 440, 535, or 536.
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