ICC 120 - Nutrition and Meal Planning

3 Credit Hours

This course provides an in-depth exploration of nutrition principles and menu planning strategies tailored for institutional food service settings, including hospitals, schools, senior care facilities, and corporate dining operations. Students will learn to develop nutritionally balanced menus that align with dietary guidelines while meeting the unique needs of large-scale meal production. The course emphasizes cost-effective menu planning, portion control,and recipe adjustments for bulk preparation and specialized dietary requirements. Additionally, students will gain a strong foundation in food safety and sanitation procedures, ensuring compliance with industry regulations.

Prerequisite(s): ICC 101 , ICC 105

Semesters Offered: Fall Bi-Term B and Spring Bi-Term B