Course Descriptions

The Course Descriptions catalog describes all undergraduate and graduate courses offered by Michigan State University. The searches below only return course versions Fall 2000 and forward. Please refer to the Archived Course Descriptions for versions prior to Fall 2000.

Course Numbers Policy
Definitions of Course Characteristics (pdf)
Course Descriptions Frequently Asked Questions

Course Descriptions: Search Results

HB 265  Food Management: Safety and Nutrition

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Recommended Background:
HB 100 or concurrently
Restrictions:
Not open to seniors.
Description:
Standards of microbiology, sanitation, nutrition, and other quality issues in food management. Chemical, health, and workplace standards. Management of product quality and costs.
Effective Dates:
SUMMER 2014 - SPRING 2021