Introduction to Culinary Nutrition

Catalog description

This course is an orientation for school nutrition employees. It introduces students to proper sanitation and food handling, equipment safety, first aid, meal pattern requirements, quantity food production, merchandising, communication, and basic nutrition knowledge. The course will help school nutrition employees develop skills that will result in improved nutrition programs and service to customers. Basic nutrition concepts will focus on iron, fats, saturated fat, cholesterol, protein, fiber, sugar, sodium, calories, calcium, vitamin A, and vitamin C.