Nutrition 303
Course Name: Quality Food Production (2)
Course Description: Quantity food production service delivery systems. Skills for food safety, recipe standardization, menu planning, purchasing, production operations, and quality standards. Intended for majors in foods and nutrition and hospitality and tourism management.
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Raquel's Course Reflection:
SDSU’s Quantity Food Production (Nutrition 303) course covered the various systems in the food service and delivery segment of Nutrition. We learned the various skills required for food safety, recipe standardization, menu planning, product purchasing, production operations, and quality standardization. These various components are critical for understanding food service and food operations and productions.
This segment of nutrition regarding food production is often a less popular preference amongst nutrition students. Prior to this class, I held no prior knowledge nor interest in food production or food service operations. I learned about the components involved in the food systems model including inputs, the transformation process, and outputs. I found it intriguing to learn how much structure and planning is needed to create and run a food service operation.
Towards the end of the semester, I appreciated the different perspective and side of nutrition that I was previously closed off to. Turning in the large semester long project was also very rewarding. This project challenged us students to create, research, and organize any food service operation of our choice. Incorporating what we learned in lecture and implementing these skills throughout our project was both challenging yet an exciting process to learn. This class also encouraged me to obtain my food handler’s card, despite working in a restaurant, because I wanted to test my knowledge in a realistic situation of working with food.
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Grades/Projects:
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Food Service systems Project: San Diego Sunnyside Creek
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Food Service systems Project Grade: A
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Screenshots of Grades: N/A