CUL 112 - Concept Planning & Nutritional Menus

Hours: 3

This course is the study of the development and use of concepts and the development of relevant menus common to all foodservice establishments. Concept Planning and Nutritional Menus will explore the development of a concept through the steps necessary to a final menu. Students will discover the basics of the essential nutrients and their value in various food groups, their functions in the body, and how to build nutritional menus and prepare foods for affect nutritional outcomes.

Yearly Cycle:
Spring