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 is a foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection.
Course Information
Course ID:
CUL 112
Class:
3
Lab:
0
Credit:
3
Work Ex/Clinical:
0
Prerequisite:
None
Co-requisite:
None
Course Availability:
Spring