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Course Information
Family & Consumer Sciences
The basic concepts and science of nutrition and nutritional cooking are explored in detail including the descriptions and uses for vitamins, minerals, fats, carbohydrates, proteins, phytochemicals, flavonoids and anti-oxidants for human health and fitness. The concepts of health and nutrition, nutrient retention, nutritional cooking techniques, nutritional menu planning and other nutritional concepts applied to professional cooking are fully explored.
Carla Campbell
Food Service and Sanitation
-Describe the functions of the major nutrient groups necessary for human health.
-Explain the importance of nutrition in the restaurant and foodservice industry.
-Explain how to obtain nutrition information for recipes and menus.
-Use nutrition tools to assess a diet or menu choices.
-Describe food labeling requirements.
-Identify good sources of each major nutrient.
-Identify good sources of dietary fiber.
-Identify diseases that are due to a nutrient deficiency.
-Explain processing and cooking techniques that can help retain nutrients in food.
-Identify techniques that boost flavor of food in a healthy way.
-Describe how common food preparation may be modified for improved nutrition.
-Identify the impact of food additives and supplements in diet.
-Explain how to deal with food allergens in food items.
"Nutrition" end of course test by the National Restaurant Association Educational Foundation
Select assessments from:
- FACS II: Core - CTTC
- Hospitality ProStart Certification
National Restaurant Association Educational Foundation
Nutrition for the Culinary Arts, Nancy Berkoff, 2005.
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts Apprenticeship Program
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Coordinator