Dietetics class teaches how to prepare food
A dorm cafeteria meal is not as simple as it seems. Each element is the product of a long line of dieticians, cooks, servers and distributors. The School of Health, Physical Education and Recreation course N321: Quantitative Food Purchasing and Production, focuses on the process behind serving that not-so-simple meal. The course is required for seniors in the Didactic Program in Dietetics. Its objectives include teaching students the principles of menu planning, pricing and evaluation, food purchasing, forecasting and production and food product flow. All these principles are taught with the idea of preparing large amounts of food for schools, hospitals and other mass-service eateries.

