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IFWA  1310  Nutrition and Menu Planning

Application of principles of nutrition in planning menus for the food service industry. This includes various types of commercial, industrial and institutional food service entities.  3 credit hours. (W)

 

IFWA  1319  Meat Identifying and Processing

A study of the identification and characteristics of wholesale and retail cuts of meat; hotel, restaurant, and institutional cuts of meat; U.S.D.A quality grades; quality control; and the Federal Meat Inspection Regulation.  Lab required.  Prerequisites: CHEF 1301, CHEF 1305, and CHEF 2331.  3 credit hours.  (W)

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