FNUT 2612L - Food Systems: Operations, Production, and Service Laboratory
Fall 2026 Syllabus, Section 01, CRN 43960,
Credit hours: 2
Course Meeting Times
Log in to view more
Instructor
Julieann Cheng
Email: jrcheng@ysu.edu
Course Description
2612L. Food Systems: Operations, Production, and Service Laboratory. Application of the fundamentals of food systems operations, management, and service. Six hours lab per week. Prereq.: FNUT 1553 and FNUT 1553L. Concurrent with FNUT 2612. 2 s.h.
Course Readings
| Group | Title | Author | ISBN |
|---|---|---|---|
| Required | Food for Fifty | Mary K. Molt | 9780134437217 |
The course readings are subject to change in the event of extenuating circumstances, research developments, current events, and/or to ensure better learning.
Assignments/Assessments
Log in to view more
Schedule of Topics and Assignments
| Day | Date | Reading(s) | Proposed Topic | Due/To Prepare for Class |
|---|---|---|---|---|
| Mon | 8/24 | Dietetics In Foodservice | ||
| Tue | 8/25 | Dietetics In Foodservice | Dietetics In Foodservice | |
| Mon | 8/31 | Case Study: Worker Safety | ||
| Tue | 9/1 | Chapter 2 Recipe Development, Construction, and Adjustment | Recipe Development, Construction, and Adjustment | Read Chapter 2 Recipe Development, Construction, and Adjustment |
| Mon | 9/7 | Food Safety and Sanitation Education | ||
| Tue | 9/8 | Food Safety and Sanitation Presentations | ||
| Mon | 9/14 | Active Learning Lab | ||
| Tue | 9/15 | Active Learning Lab | ||
| Mon | 9/21 | Chapter 3 Planning Menus and Service Guidelines for Special Meals and Events | Planning Menus and Service Guidelines for Special Meals and Events | Read Chapter 3 Planning Menus and Service Guidelines for Special Meals and Events |
| Tue | 9/22 | Chapter 5 Food Product Information and Food Science | Food Product Information and Food Science | Read Chapter 5 Food Product Information and Food Science |
| Mon | 9/28 | Chapter 6 Quantity Food Production Fundamentals and Evaluating Food Quality | Quantity Food Production Fundamentals and Evaluating Food Quality | Read Chapter 6 Quantity Food Production Fundamentals and Evaluating Food Quality |
| Tue | 9/29 | Quantity Food Production Fundamentals and Evaluating Food Quality | ||
| Mon | 10/5 | Therapeutic Menus | ||
| Tue | 10/6 | Therapeutic Menus | Lab Assignment Therapeutic Menus | |
| Mon | 10/12 | Texture Modifications and Nutritional Supplementation | ||
| Tue | 10/13 | Texture Modifications and Nutritional Supplementation | Lab Assignment Texture Modifications and Nutritional Supplementation | |
| Mon | 10/19 | The Menu | ||
| Tue | 10/20 | Active Learning Lab - Recipes | The Menu Assignment | |
| Mon | 10/26 | Chapter 4 Food Production Resources | Active Learning Lab - Preparation | |
| Tue | 10/27 | Food Service Calculations | ||
| Mon | 11/2 | Active Learning Lab - Preparation of Thanksgiving Meal | ||
| Tue | 11/3 | Active Learning Lab - Preparation of Thanksgiving Meal | ||
| Mon | 11/9 | Case Study: Quantity Food Procurement and Production | Case Study Quantity Food Procurement and Prodution | |
| Tue | 11/10 | Case Study: Kitchen Renovations | Case Study: Kitchen Renovations | |
| Mon | 11/16 | Active Learning Lab | ||
| Tue | 11/17 | Active Learning Lab | ||
| Mon | 11/23 | Foodservice Options | ||
| Tue | 11/24 | Foodservice Options | Lab Report: Foodservice Options | |
| Mon | 11/30 | Active Learning Lab Demonstrations | ||
| Tue | 12/1 | Active Learning Lab Demonstrations | ||
| Mon | 12/7 | Comprehensive Calculations |
The course schedule, policies, procedures, and assignments in this course are subject to change in the event of extenuating circumstances, by mutual agreement, and/or to ensure better learning.