CUL 112 — Nutrition for Foodservice: 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 foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection. Co-Requisites: None Pre-Requisites: None Semester: Spring | Class Hours: 3 | Lab Hours: 0 Total Credit Hours: 3