CUL 220 - Nutrition and the Hospitality Industry

Course Description

This course is designed for the student preparing for a career in the hospitality industry The student will leam the basic concepis of nutrition and understand how to apply them when designing menus for a variety of consumers. The student will also become familiar with proper food safety as well as state and federal nutrition-related regulations. Upon successful completion of this course, students should be able to: Demonstrate an understanding of basic nutrition and nourishment concepts. Define vitamins, minerals, proteins, fats and carbohydrates. Demonstrate an understanding of current public health dietary issues, including identification of the underlying causes and possible solutions. Demonstrate the application of current FDA dietary guidelines when developing a menu. Define and demonstrate an understanding of the concept of exchange lists. Correctly identify the current trends and issues affecting food selection and menu planning for good nutrition practices..

Credit Hours: 3
Lecture Hours: 3

Course Prerequisites: ENG 050, REA 050