NUT - Nutrition

This course will introduce students to the major concepts, organization structure, and applications of nutrition therapy prominently featured in specialized food service operations. Students will learn to identify methods of effective dietary management by combining principles of medical nutrition therapy through culinary application for the purpose of treating disease and improving wellness. Upon completion, students will be able to apply a variety of diet orders unique to nutrition-focused services while gaining a greater understanding of the functions of food for health.

This course applies principles of menu development for students entering the field of culinary nutrition. Students will learn to navigate an array of nutrition focused foodservice systems with attention to regulatory agencies & standards. Upon successful course completion, students will be able to demonstrate principles of menu development specific to a variety of disease states requiring portion control & nutrient restrictions.

This course will outline techniques for large production cookery within the HACCP guidelines.  Students will learn to apply a range of production styles from Cook-Chill to Batch-Cookery and document according the regulatory requirements. Upon successful course completion, students will be able to identify and apply techniques to meet the production needs for a variety of nutrition-focused food service operations.

This course provides a foundation for interaction with a variety of audiences and facilities in order to develop front of house etiquette and familiarity with efforts to improve quality and satisfaction. Students will learn the importance of data collection and techniques for managing employees in addition to customers. Upon successful completion, students will be able to understand service challenges and apply a range of customer service techniques to specialized clients.

This course will review techniques for dietary management and culinary nutrition while outlining current industry trends and applications. Students will review and elaborate on a combination of core program competencies related to customer service management, menu development, and dietary management. Upon successful course completion students will be prepared to identify and apply techniques specific to a variety of specialized food service operations.