CART 203 - Culinary Nutrition (3)

CART 203 studies nutrients’ function, sources, and requirements. Students will discuss and utilize practical applications to identify and create recipes that meet specific nutritional needs, including 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)