FSM 130 - Menu Planning and Nutrition Sp

Institution:

Wayne County Community College District

Subject:

Description:

This introductory course teaches the skills and concepts necessary to plan menus for various customers in for-profit and not-for-profit markets. Techniques presented encourage students to take a systems approach to menu planning. Balancing nutrition with taste and presentation is emphasized. Students review current USDA guidelines. Menu planning practice skills require meeting the nutrition requirements of pre-school, school age, adolescent and adult consumers. This course also includes a summary of the essential nutrients and their functions in the body. Students complete computerized menu projects as they learn the concepts. Students are required to attend 2 seminars. Option 1 Schools seminar topics to include the federal Child Nutrition Program guidelines, Offer vs. Serve foodservice, and innovative use of commodities. Option 2 Institutional seminar topics to include modified diets, Healthy American guidelines, American Heart Association guidelines, and American Cancer Society guidelines. Option 3 Hospitality - seminar topics include menu styles, menu service, and other topics. C Credits CH Contact Hours HL Hours Lecture HLB Hours Lab F Fall Sp Spring Sm Summer

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wcccd.edu

Phone Number:

(313) 496-2600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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