CULA 1305 - Nutrition for Culinary Arts

3 Credits
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

Syllabus

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