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.