Our advanced foods courses involve the implementation of meal management principles as they relate to controlling cost, providing satisfying meals, entertaining, conserving time and energy, using modern kitchen technology, and ensuring food safety, converting recipes and producing high quality foods in large quantity, keeping inventory of ingredients, concepts of managing a food service operation, and strategies for marketing catering services. Faculty members abide by the university's Honor Code and have the important responsibility and role to help all students develop and grow, both spiritually and academically, in accordance with the Mission of BYU-Idaho.