NUTR 4070 – Quantity Food Production at Clemson University is an undergraduate course that provides students with a comprehensive understanding of quantity food production within the context of nutrition and culinary arts.
The course covers a diverse range of topics, including:
• Culinary Science and Nutrition: Students will delve into the scientific principles behind food preparation and the nutritional aspects of different ingredients and cooking methods.
• Food Production Theories and Models: The course explores various theories and models related to quantity food production, addressing concepts such as menu planning, portion control, and quality assurance in a culinary setting.
• Practical Application of Quantity Food Production: Students will gain hands-on experience in designing and executing large-scale food production, emphasizing the application of culinary techniques to meet nutritional requirements and dietary guidelines.
• Menu Planning and Design: The course delves into the process of designing menus for large-scale food production, considering nutritional balance, dietary restrictions, and culinary creativity.
• Kitchen Management and Operations: Students will learn about the efficient management of a kitchen, addressing aspects such as staff coordination, inventory control, and food safety protocols.
• Data Analysis in Culinary Arts: The course introduces students to the analysis of data relevant to quantity food production, allowing them to make informed decisions in a culinary setting.
• Statistical Methods in Food Service: Students will explore statistical methods applicable to the food service industry, enhancing their ability to assess and improve operational efficiency.
• Ethical Considerations in Culinary Arts: The course emphasizes ethical considerations related to food production, including sustainability, sourcing practices, and responsible culinary management.
NUTR 4070 is tailored for students aspiring to pursue careers in nutrition, culinary arts, and food service management. Additionally, it caters to those interested in gaining insights into the scientific and practical aspects of quantity food production, making it a valuable course for individuals passionate about the intersection of nutrition and culinary arts.
