HADM 4320 - Contemporary Healthy Foods

Fall. 3 credits. Letter grades only.

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

R. Kingra.

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.