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Nov 08, 2024
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HA 2102 - Nutrition for Hospitality 2 Credits
Focus on principles, production, and management of nutrition in food and beverage operations.
Lecture Course Level Objectives
Upon successful completion of this course the student will be able to:
1. Identify the key concepts and standard guidelines of nutrition. (PLO 1)
2. Demonstrate specific knowledge of nutrients and their functions, food allergens, special dietary needs and healthy substitutions. (PLO 1)
3. Explain market and menu assessments, and F&B staff responsibilities regarding guest needs from a nutritional perspective. (PLO 2, 4, 5)
Latest Update Effective: Fall 2022
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