CULA 1305 Nutrition for Culinary Arts

3 Credit Hour(s)

An introduction of basic nutritional principles and guidelines practiced in the culinary industry. Topics include insight to nutrient absorption and use of fats, carbohydrates, lipids, proteins, minerals and vitamins in the human digestive system. Students plan meals and menus based on the above principles using nutritional guidelines as the primary basis.

Corequisite(s): CULA 1200
This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university to which they intend to transfer for a baccalaureate degree. The receiving institution always makes the final decision about transferability of credits.