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Jan 23, 2026
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HFN 506 - Food Science Systems
This course introduces students to topics relating to food science and food systems management as it relates to an institutional food service setting. Students will review aspects of microbiology and food safety pertaining to safe storage and prevention of food spoilage, as well as relevant principles of food quality and preparation. Students will become proficient in purchasing, inventory control and budgeting. Students will be able to apply leadership, strategic planning and project management skills to food service operations.
3 credits
Prerequisite(s): Admission to program codes HFPMS or HFPZM
Grading Letter graded (A, A-, B+, etc.)
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