Culinary Nutrition & Menu Development
June 1, 2016
This course emphasizes menu planning for all types of facilities, services, and special diets. Topics include: menu selection, menu development and pricing, nutrition, special diets, cooking nutritional foods, and organics. Laboratory demonstrations and student management and supervision parallel class work.
Required textbooks and materials:
- Nutrition for Food Service, ISBN 978-0-470-05242-6, $75.67
- On Cooking, ISBN 978-0-13-345855-8, $143.25
- My Culinary Lab, $87.85
- ONE-TIME PURCHASE: Chef’s Uniform, $72.50
- ONE-TIME PURCHASE: Equipment, $8.60