CUL 230 — Basic Nutrition
Identifies the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage. Applies the principles of nutrient needs throughout the life cycle through menu planning and preparation. Lecture: 3 credits (45 contact hours).
Part of
- Advanced Culinary Arts - Certificate
- Advanced Food and Beverage Management - Certificate
- Catering and Personal Chef - Diploma
- Culinary Arts - Certificate
- Culinary Arts - AAS
- Culinary Arts - Diploma
- Farm to Table - Certificate
- Food and Beverage Management - Diploma
- Marine Culinary - Certificate
- Marine Technology - AAS