CULA 450 Nutrition and Menu Planning
This lecture/lab course identifies the categories of nutrients and explains their importance in a healthy diet and the nutrition trends that affect food service. Students will learn to appreciate the use of alternative ingredients and substitutes in developing recipes and menus to provide guests with nutritious foods. Importantly, students understand the effects of storage and preparation techniques on the nutritional value of food. Students will learn to appreciate the different types and styles of menus. An important lesson is in the conversion of recipe yield amounts. Students learn to value the need for cost controls in any food service operation.