HRM-105 Culinary Nutrition

This course covers the fundamental principles of contemporary nutrition in the context of diet and food preference. It examines foods that adhere to various types of dietary requirements based on medical, allergic, religious and moral criteria. The course addresses the necessary information for nutritional guidelines and standards. It delves into the nuances of healthy menu planning and culinary techniques that chefs must factor in regarding food technology, dieting, maintenance, sourcing, production and presentation. Lecture [2.00], Laboratory [2.00].

Credits

3

Syllabus for this course.