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Aug 14, 2024
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FAB 167 - Food Service Nutrition Credits: 2 Description Designed to teach the fundamentals of nutrition and the basics of nutritionally balanced recipe and menu planning.
Student Learning Outcomes
- Analyze personal shopping, eating and cooking behaviors.
- Rewrite recipes to improve nutrient density and macronutrient distribution.
- Create two three-course restaurant menus using dietary guidelines.
- Determine whether a variety of cooking and storing methods change the nutrient content of specific foods.
Prerequisite: None Corequisite: None Graded: Letter Grade
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