Description Emphasizes menu planning for all types of facilities, services, and special diets. Laboratory demonstrations and student experimentation parallel class work. Merchandising List items to consider in merchandising your menu. Select menus for special occasions.
Basic nutrients Identify the basic nutrients and their roles in the body.
Plan a well-balanced diet for different clientele. Identify the caloric requirements for different age and sex groups. Special diets Identify ways to meet the need for special diet situations.