HADM 4320

HADM 4320

Course information provided by the Courses of Study 2018-2019.

This course builds awareness among foodservice professionals regarding nutrition and sustainability. Sophisticated consumers embrace environmental health and are concerned about food sources. Students marry nutrition and imaginative, flavorful cuisine through hands on use of quality ingredients. Creative menus, nutrient dense fresh produce and lean meats are prepared. Discussion topics include sustainable farming and consumer health needs, purchasing, preparation, marketing, merchandising and selling of healthy menus in restaurants.

When Offered Fall.

Fees Cost of required field trip: $75.
Permission Note Priority given to: 20 seniors and graduate students; others may enroll, space permitting.
Prerequisites/Corequisites Prerequisite: HADM 3350 or equivalent.

Satisfies Requirement Elective.

View Enrollment Information

Enrollment Information
Syllabi: none
  •   Choose one lecture and one laboratory.

  • 3 Credits Graded

  • 16003HADM 4320  LEC 001

  • Prerequisite: HADM 3350 or equivalent. Cost of required field trip: $75. Priority given to: 20 seniors and graduate students; others may enroll, space permitting.

  • 16004HADM 4320  LAB 401

  • Prerequisite: HADM 3350 or equivalent. Cost of required field trip: $75. Priority given to: 20 seniors and graduate students; others may enroll, space permitting.