Sep 21, 2021  
2017-18 RACC Student Catalog 
    
2017-18 RACC Student Catalog [ARCHIVED CATALOG]

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CUL 260 - Nutrition for the Food Service Professional


3 Credit Hours

Culinary Nutrition is a course designed for the new culinary professional. The outcomes in the course are built around the skill set recommended by the American Culinary Federation. After completion of this course the student should have a better understanding of nutrition and an ability to cook with substitutions for a variety of different health reasons. Students will be able to design a menu that is both balanced and has nutritive value to the consumer. Nutrition is moving into the forefront of menu design and customer satisfaction.

Prerequisite(s): COM 121  or COM 122 , MAT 020  



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