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.
F (C, N)