CUL 112 - Nutrition for Foodservice

Credits: 3
Class: 3

Prerequisite(s): None.
Corequisite(s): Local, CUL 112A

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.