NUTR 6210 - Food Development and Analysis/Food Systems Management

This course covers principles of food science, food systems management, techniques of food preparation, the development of recipes, menus and food prodcuts and professional leadership preparation. The goal of this course is to prepare leaders who can use the science of food culinary principles and systems management in all areas of dietetics. This course includes the food science and foodservice management knowledge competencies required by the Accreditation Council on Education for Nutrition and Dietetics (ACEND) for students preparing to take the registration examination for dietitians.