CUL 112 - Nutrition for Foodservice

Class: 3 Lab: 0 Clinical: 0 Work: 0 Credit(s): 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. (S22837)