CULA 1305 - Nutrition for Culinary Arts
3 Class Hours
An introduction to the basic nutritional principles and guidelines. Topics include nutrients, carbohydrates, lipids, proteins, minerals and vitamins. Students plan meals and menus based on the above principles using nutritional guidelines as the primary basis. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation. Prerequisite(s): None
Semester Availability: All
Not part of a Tennessee Transfer Pathway
Click here for course textbook information.
Click here for Spring 2019 course scheduling information.
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