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Also offered as: NUSC 3272
Prerequisites: Open only to junior or higher Dietetics and Nutritional Science majors, others with instructor consent. Recommended preparation: NUSC 3233, 3234. Not open to students who have passed NUSC 3270.
Grading Basis: Graded
Quantity food procurement, preparation and distribution; recipe standardization and menu development; sanitation and safety; portion and quality control; systems approach and delivery systems.
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