CUL-112 Nutrition for Foodservice

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.

Offered: Fall

Upcoming Class Offerings

Section
Number
Dates Location Building Room Time Format
400B
10/14 - 12/10
10/14 - 12/10
ATC
001
-
T 2:00:00 PM - 4:40:00 PM
-
Hybrid