CULA211 — Culinary Nutrition
This course is an introduction to the basic elements of nutrition. Nutritional menu planning, development of healthy recipes, and marketing nutrition in the food service industry will be discussed. The characteristics, functions, and food sources of the major nutrients and the procedures used to maximize nutrient retention in food preparation and storage will be examined. Students will learn the principles of nutrient needs throughout the life cycle as they apply to menu planning and food production.
Prerequisites: CULA-222, CULP-103, CULA-223, CULP-201