NUIP 6210 - Leadership and Management in Nutrition

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