Course Code HCUL115
Credits 3.00
Hours / Week 3

This course is aims to help the students use nutritional principles to evaluate and modify menus and recipes, as well as to respond knowledgeably to consumers’ questions and needs. Nutrition is constantly in the news, with reports on overweight Americans, vegetarian eating, school lunch, and many more topics being streamed on the Internet 24/7 and reported by the media as well. Hectic lifestyles force many to eat out or get take-out meals at least several times a week. The typical American purchases a meal, whether breakfast, lunch, dinner, or snack, from a foodservice operation about three to five times a week. As for foodservice professional, you have a responsibility to your clients to understand contemporary cooking techniques that are balanced, moderate in rich ingredients, well prepared, and, of course, great tasting.