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 ENG 002 (P2 grade) and MAT 003 (P2 grade)

Course is offered in Spring.