Take DRE-097 and DMA-030 or ENG-080, RED-080 and MAT-060 or Placement Test Credit equivalent
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.
