Practice in individual and institutional menu planning using principles of proper nutrition. Practice using a diet manual to plan basic modified diets for persons in healthcare facilities for diabetic, sodium, protein and fat modifications. Practice in planning menus to meet federal requirements for the school lunch program; also includes merchandising techniques, and food, labor, and equipment utilization. 03/10/2025-05/12/2025 Online Days to be Announced, Times to be Announced, Room to be Announced
- Profesor: Christina Derbes