The course is designed to increase knowledge in the selection, use and care of textile products. May be repeated for a maximum of 6 hours. An introductory course with emphasis on essential nutrient functions, sources and dietary recommendations. Nutrition topics are realted to promoting healthy lifestyles of adults, and may include discussion of vegetarian diets, nutrition needs during exercise, nutrition trends and an introduction to nutrition across the lifespan. Students participate in computer-based nutrition analysis and menu planning, evaluation of consumer nutrition resources, and use of nutrition labels for food selection.
Group work is required for selection projects.
Includes lab and computer experiences. Skill Development related to advanced cuisine. Students will demonstrate culinary techniques used in professional settings. Includes lab and computer experiences. A study of the basic principles in developing a pleasant environment.