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 principles.