CUL 220 - Nutrition and the Hospitality Industry

Institution:

Delaware County Community College

Subject:

Culinary Arts

Description:

This course is designed for the student preparing for a career in the hospitality industry The student will learn the basic concepts of nutrition and understand how to apply them when designing menus for a variety of consumers. The student will also become familiar with proper food safety as well as state and federal nutrition-related regulations. Upon successful completion of this course, students should be able to: Demonstrate an understanding of basic nutrition and nourishment concepts; Define vitamins, minerals, proteins, fats and carbohydrates; Demonstrate an understanding of current public health dietary issues, including identification of the underlying causes and possible solutions; Demonstrate the application of current FDA dietary guidelines when developing a menu; Define and demonstrate an understanding of the concept of exchange lists; Correctly identify the current trends and issues affecting food selection and menu planning for good nutrition practices.

Credits:

3.00

Credit Hours:

Prerequisites:

(ENG 050 and REA 050) or ENG 099* or REA 075 or Appropriate Placement Test Scores (*Course(s) May Be Taken Concurrently)

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.dccc.edu

Phone Number:

(610) 359-5000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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