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Nutrition for Foodservice & Culinary Professionals
Focuses on nutrition as it relates to foodservice or culinary professionals. Explores the potential issues and hot topics behind dietary concerns of restaurant patrons. Emphasizes food and recipe composition. Applies nutrition concepts to creative menu planning designed to meet dietary needs.
Prerequisite: None
Unavailable Winter 2009 term.
Tuition and Fees (see the college Tuition & Fees page for more information)
| Credits |
Tuition |
Online Fee |
Universal Access Fee |
Student Services Fee |
Total |
| 3 |
$183.00 |
$50.00 |
$18.00 |
$1.50 |
$252.50 |
This table does not include any lab fees or the cost of textbooks.
Course Outline
How to Register
Buy the book
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