HP-253 Techniques of Healthy Cooking
This course shows students how to handle meal preparation within the nutritional, health-conscious and special needs segments of the food service industry. The curriculum includes heart healthy cooking such as low-fat, low-cholesterol cooking, balanced meal planning, cooking for the health conscious with seasonal, local, and organic ingredients, and meal planning and preparation for the special needs client.
This course serves to bring together an understanding of nutrition as a science and cooking as an art. This course is guided by the NRAEF Manage First Nutrition Course, and at the end of the class, the final exam is the NRAEF Certificate Exam.
Credits
2
Corequisite
Must be taken with HP-253L (Lab)