2021-2022 Catalog and Student Handbook 
    
    Mar 29, 2024  
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

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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
  1. Analyze personal shopping, eating and cooking behaviors.
  2. Rewrite recipes to improve nutrient density and macronutrient distribution.
  3. Create two three-course restaurant menus using dietary guidelines.
  4. Determine whether a variety of cooking and storing methods change the nutrient content of specific foods.

Prerequisite: None



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