CUL 112 Nutrition for Foodservice

Lecture: 3 Lab: 0 Clinic: 0 Credits: 3

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. Pre-requisite(s): DRE 098 or (EFL 074, EFL 084, and EFL 094)] and (DMA 010, DMA 020, DMA 030, DMA 040, and DMA 050).