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Apr 20, 2024
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CUL 1050 - Nutrition & Menu Planning
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.
Semester Availability: Fall, Spring
Not part of a Tennessee Transfer Pathway
Syllabus
Click here for course textbook information.
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