HRM 106 - Menu Planning and Nutrition

Institution:

Bergen Community College

Subject:

Description:

This course is a study of the principles of menu planning for a variety of food service operations. The preparation of balanced menus to meet differing nutritional needs, the human digestive system, the importance of food and diet to health, and the values of nutrients and calories in maintaining good health are some of the subjects covered in the course Lecture [1.00], Laboratory [1.00].

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bergen.edu

Phone Number:

(201) 447-7200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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