HRM 159 - Techniques of Applied Nutrition

1 credit hour - 11 hours of lecture and nine hours of laboratory.
Applies the basics of nutrition to develop healthy cuisine and lifestyle modifications. Examines methods for reducing fat, calories, cholesterol and salt. Students will prepare and evaluate healthy appetizers, entrees and desserts. Healthy cooking technique demonstrations include pan smoking. Course will be taught by a registered dietician. Enrollment limited. Lab fee $35.

Note: In addition, the student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat.

Course Outcomes
Core Competencies
Core 5 Self Management Core 8 Social and Civic Responsibility