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 learn the basic concepts 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: Understand basic concepts of nutrients and nourishment Define vitamins, minerals, proteins, fats carbohydrates Comment on the current public health crisis involving childhood and adult obesity Apply the current FDA dietary guidelines when construction a daily menu Understand the concept of exchange lists Correctly identify the nutritional benefit of all ingredients in a meal Explain how to keep food safe with special emphasis on seafood safety

Credit Hours: 3
Lecture Hours: 3

Course Prerequisites: ENG 050, REA 050