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Oct 23, 2026
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CUL 112 - Nutrition for Foodservice
Lecture: 3
Credits: 3
This course covers the principles of nutrition and its relationship to the foodservice industry. Topics include personal nutrition fundamentals, weight management, exercise, nutritional adaptation/analysis of recipes/menus, healthy cooking techniques and marketing nutrition in a foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection.
State Course Code S22837
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