CUL 112 Nutrition for Foodservice
This course covers the principles of nutrition and
its relationship to the foodservice industry.
Topics include personal nutrition fundamentals,
weight management, exercise, nutritional
adaptation/analysis of recipes/menus, healthy
cooking techniques and marketing nutrition in a
foodservice operation. Upon completion, students
should be able to apply basic nutritional concepts
to food preparation and selection.
Credits
3
Class:
3
Lab:
0
Distribution
Culinary ArtsOffered
(S)