Therapeutic Cuisine

Catalog description

This capstone course requires students to apply their proficiency in culinary nutrition, critical-thinking skills and management theories to address the challenges faced by contemporary healthcare food service facilities. Focus is on the patient’s dining experience while adhering to specific dietary requirements. Students create and execute therapeutic menus in addition to rotating through management positions found in today’s institutional food service facilities. Prerequisite(s): CULN3155 , FSM2210 , senior status. Offered at Charlotte, Providence 3 Semester Credits