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NUD 325

Institutional Equipment and Management

Classification of Institutional equipment. Cooking equipment (electrical and gas heated equipment, steam heated equipment, miscellaneous small cooking equipment). Non cooking equipment-the power operated equipment. Non mechanical kitchen equipment, auxiliary equipment-cooking utensils and tools, serving equipment. Installation and evaluation of equipment. Maintenance of equipment and environment.

Course Code
NUD 325
Department
Nutrition and Dietetics
Campus
Sumas University
Level
300 Level, Undergraduate
Instructor
Sumas University Lecturer
Semester
First Semester
Credit
2 Units
Method
Lecture