CUL 112 — Nutrition for Foodservice
Prerequisites: None Corequisites: None This course covers the principles of nutrition and its relationship to the food - service industry. Topics include personal nutrition fundamentals, weight man - agement, exercise, nutritional adaptation/analysis of recipes/menus, healthy Course Descriptions 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.