|
Jul 11, 2025
|
|
|
|
HCM 233 - Menu Planning & Nutrition Prerequisites: HCM 100 , HCM 160 , HCM 241 CAREER AND TECHNICAL CREDIT TYPE 3 credit(s)
Emphasis will be on basic food nutrients and their use in restaurant cooking. USDA guidelines and USRDA standards are covered. Students will calculate body energy requirements, and create a nutritionally sound menu using classical tools/preparation methods.
Course Learning Outcomes
1. Develop a personal nutririon/fitness program. |
2. Develop creative nutritional restaurant menus utilizing the USDA Dietary Guidlines for Americans. |
3. Identify the geralized nutrient content of various foods. |
4. Discuss current issues in the field of nutrition and recognize reliable sources of information for keeping up with dietary changes in menu planning for the future. |
5. Recognize the distinctive changes of dietary needs during the life cycle and how that affects preparation in various sources of each. |
6. Identify ways in which one can access information from the computer and note credibility of the various sources of each. |
7. Focus on food preparation techniques that enhance the nutritrional components [vitamins, minerals, phytochemicals] while incorporating classical cooking princeples. |
Add to Portfolio (opens a new window)
|
|