CUL-112
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.
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Prerequisite:
None
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Corequisite:
None
| Class Hours | 3 |
|---|---|
| Lab Hours | – |
| Clinic, Coop, or Shop Hours | – |
| Credit Hours | 3 |