HCM 233 - Menu Planning and Nutrition

Credit(s) 3.00
Lecture Hours: 3.00
This course emphasizes basic food nutrients, USDA guidelines and USDA standards and their use in restaurant cooking. Students will calculate body energy requirements, and create a nutritionally sound menu using classical tools and preparation methods.

Prerequisite(s): A minimum grade of C in HCM 154.
SLOs:
Upon successful completion of this course students will be able to:

Develop personal nutritional guidelines.
Develop creative nutritional restaurant menus utilizing the USDA Dietary Guidelines for Americans
Identify the nutrient content of various foods.
Discuss current issues in the field of nutrition.
Identify ways in which one can access dietary information from the computer and note credibility of each source.
Identify reliable sources of information related to dietary changes affecting menu planning.
Recognize the distinctive changes of dietary needs during the life cycle and how that affects preparation in various food service establishments.
Utilize food preparation techniques that enhance the nutritional components (vitamins, minerals, phytochemicals) while incorporating classical cooking principles.