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 and be able to successfully pass the Manage First competency exam from the NRA.
Course Name
CUL-112
Class Hours
3
Lab Hours
0
Clinical Hours
0
Credit Hours
3
