DIT 1108 Nutrition for the Culinary Professional
Introduction to general nutrition principles emphasizing foundations of healthy cooking. Explores how to gauge customers' needs/wants while developing and implementing healthy menu options. Includes National Restaurant Association Education Foundation ManageFirst Nutrition Exam. Successful completion of exam fulfills requirements toward American Culinary Federation (ACF) certification.
Prerequisites: None
Course Outcomes
- Modify recipes to improve nutrient density while maintaining aesthetic appeal.
- Construct a marketing plan for increasing sales of healthy menu options.
- Identify and discuss factors affecting food choices and how the food supply influences those choices.
- Evaluate nutritious food choices using the Food Guide Pyramid and food labels.
- Identify essential nutrients, their functions and food sources to assess nutrient content of personal diet.
Credit Hours: 3
- Classroom: 3 hours
- Division: Health Sciences
- Department: Nutrition and Dietetics
- Repeatable Credit: No
- Offered Online: No
Downtown Dayton Campus
Faculty: Angelo
Term: Spring 2024
Format: Course meets in person on scheduled days and times with additional online content. Check the schedule to confirm the days and times your class will meet in-person. Requires computer and high-speed internet.
Note: Webcam Required
Open Seats: 7
Meets: W from 1:00PM to 3:40PM
Section: 101
Open Seats: 7
Meets: W from
1:00PM to 3:40PM
1:00PM to 3:40PM
Section: 101