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.
Requisites:
Take CUL-110(S22835) CUL-140(S22844) or CUL-142(S22845); Take previously. Required./>Take CUL-112A; Take either previously or concurrently. Required./>
Total Class Credits:
3 Class Credits: 3 Lab Credits: 0 Clinic Credits: 0
See Wake Tech's Culinary Arts program for additional courses and educational offerings.
