HM 201 Food Service Nutrition 3 cr.  (2-0-3)

This course explores dietary guidelines as they relate to the hospitality consumer. The student will understand the responsibility to clients to use contemporary cooking techniques that are balanced, moderate in rich ingredients, nutritious and good tasting. The student will have the opportunity to learn nutritional principles and modify menus and recipes as well as to respond knowledgeably to customers’ questions and needs.