HRI 122 - Applied Nutrition for Food Service Laboratory

Course Description

Effective: 2020-05-01

Includes application of skill sets for understanding, reviewing, revising, scaling, and preparing existing recipes and the creation of new recipes with a focus on healthy cooking techniques, alternative products, and critical thinking.
Laboratory 3-5 hours. Total 3-5 hours per week.
1 credits

General Course Purpose

This laboratory course consists of a focused application of practical skill sets and assessment for preparing health conscious and dietary restricted foods for customers and includes best practices in the kitchen for prevention of cross contact. The course will apply knowledge and skill sets and the transfer of knowledge to prepare healthy food applying these new concepts. Students will practice the review, calculation, and reduction of caloric counts and other ingredients in food, along with calculation and analysis of the costs and sources for products.

Course Objectives

Major Topics to be Included

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