Students will identify a healthy diet as it applies to gender, age, activity level, and the status of an individual’s health. Students will illustrate the ability to select healthy ingredients for food preparation. They will evaluate various cooking techniques and assess how they affect the flavor and quality of finished dishes. Students will analyze recipes and develop healthy menu options. In addition, upon successful completion of the course students will earn a certificate from the National Restaurant Association (NRA) in collaboration with the ManageFirst Professional® (MFP®) credential. This course is one of five (NRAEF) courses that help students earn their MFP® certification. Pre requisites: HCA 104 Culinary Techniques and Theory, HCA106 Introduction to Baking and Pastries, HCA 110 Restaurant Management and Leadership and HCA128 Food Sanitation
3.00 Credit Hours
|FHTC M112B||08/23/2016 - 12/13/2016||12:00 PM - 03:00 PM||T||Mary Lynn Kosinski|
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