Nutrition
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Overview
Description
This course introduces students to the principles of nutrition and the application of these principles to the food service industry. Topics include fundamentals of food chemistry and nutrition for different age groups and the special needs of individuals. This course meets the requirements for the nutrition course for American Culinary Federation (ACF) initial certification and/or re-certification.
Career
ACAD
Credits
Value
0
Max
3
Min
3
Course Count
1
Number Of Credits
3
Number Of Repeats
1
Repeatable
No
Generate Attendance
No
Auto Create
No
Code
LEC
Instructor Contact Hours
0
Default Section Size
30
Final Exam Type
Yes
Include in Dynamic Date Calc
Yes
LMS File Type
BKB
Name
Lecture
OEE Workload Hours
0
Optional Component
No
Workload Hours
3
Requisites
Free Form Requisites
Prerequisite: College Reading and Writing Readiness AND Basic Algebra Readiness