HADM 4320

HADM 4320

Course information provided by the Courses of Study 2019-2020.

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 Spring.

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

Satisfies Requirement Satisfies HADM or Free Electives for SHA students.

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

  • 3 Credits Stdnt Opt

  • 17557HADM 4320  LEC 001

  • Instruction Mode: Hybrid - Online & In Person
    Prerequisite: HADM 3350 or equivalent. Cost of required field trip: $75. Priority given to: seniors and graduate students; others may enroll, space permitting.

  • 17558HADM 4320  LAB 401

  • Instruction Mode: Hybrid - Online & In Person