HMR 170 - Healthy Menu Management (2 Credits)

This course focuses on the nutritional principles used by food service professionals to evaluate and modify menus and recipes, and to respond to critical questions and the dietary needs of customers. Topics include essential and non-essential nutrients, the study of balanced cooking and menus, and handling special nutrition requests of restaurant and hotel guests. This course is valuable for students in culinary arts and hospitality management, as well as practicing culinary arts and hospitality management professionals. The content can benefit every employee and offers a training platform for future managers. Lecture Hours: 26. Usually offered in the spring.