HRM 224-Techniques of Healthy Cooking

3 credit hours – 15 hours of lecture and 60 hours of laboratory.
Modify traditional menus and recipes using a computerized nutrition program. Prepare food items in the kitchen facility and evaluate for quality, sound nutrition structure and taste. Examine the fundamentals of nutrients and dietary guidelines to see how they apply in the preparation of healthful foods. Emphasizes marketing nutrition in a commercial operation. Lab fee $180.

Prerequisite(s): HRM 122 .

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.