CLART 206 - Food Service Nutrition

3.0 Credits
Foundational knowledge of nutrition for the food service industry needs, including dietary and recipe analysis.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Identify and examine nutrients required for human health.
Apply USDA guidelines for a healthy diet.
Interpret nutrition information on food labels.

Course Typically Offered
Winter