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2019-2020 Undergraduate & Graduate Catalog

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CD 516 - Food and Culinary Science

This course provides content related to the operation and management of therapeutic food service systems. Experiential and didactic learning will equip the student to better understand the role of palatable food production and service in clinical dietetics. Topics include basic management principles, food regulations, menu analysis, and sensory testing. Prerequisite: Admission to the clinical dietetics program.

Credits: 4

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