CUL 112 - Nutrition for Foodservice

Class Hours 3
Lab Hours 0
Clinical Hours 0
Work Experience 0
Credit Hours 3
Minimum State Prerequisites: None
Minimum State Corequisites: None

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.

College Transfer: N/A