CART 203 - Culinary Nutrition (3)

This course is a study of functions, sources, and requirements of nutrients. Emphasis is placed on meeting the nutritional needs of individuals of all ages in a variety of situations. It teaches the principles of adapting recipes and menus to accommodate a variety of dietary and nutritional needs including but not limited to texture, nutrients, and allergies.

Prerequisite(s): CART 115 - Safety/Sanitation in Food Serv (2), CART 245 - Cooking Fundamentals I Lecture (1), and CART 245L - Cooking Fundamentals I Lab (2)