Nutrition for Foodservice


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.

  • Prerequisite:
    DMA-030 and DRE-098 or placement
  • Corequisite:
    None
Class Hours 3
Lab Hours
Clinic, Coop, or Shop Hours
Credit Hours 3