CHRM 2350 - Nutrition

4.5 Credits
This course orients students to basic nutrition in the context of a modern food service operation. Emphasis is placed on nutrition guidelines for various population groups and disease states to enable the professional to respond knowledgeably to customers’ specific nutrition needs. Students apply nutrition principles in developing menus and preparing various meals reflecting current health and dietary guidelines. Students also explore health-centered cooking techniques and prepare meals suitable for common dietary restrictions.

Prerequisites: (1) CHRM 1030 must be completed prior to taking this course.
Lec: 3.5 Lab: 3 Cr: 4.5

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