HC 118 - Culinary Nutrition

Credit Hours: 2

An introductory course with emphasis on the practical and systematic approach to delivering the nutritional essentials to culinary professionals. There is special emphasis on interactions among menu planning selection, the handling and preparation techniques of food in meeting current nutritional guidelines. The topic will discuss the basic nutrients in combination with applications in food preparation. This course meets the American Culinary Federation Nutritional requirement for certification.

Course Outcomes
Upon completion of this course, the student will be able to:

identify the basic nutrients, list their requirements, and select appropriate menu items in adequate amounts to provide these;
prepare and evaluate menus and food intake records in terms of current nutrition knowledge; and
identify customer clientele, needs, and preferences for various food selections based upon established nutritional criteria.

F (C, N)