An introductory course in the study of the principles of human nutritional needs. Students examine current dietary guidelines, the function of nutrients, and dietary preferences. Students will study menus and recipes for modifications to optimizing nutritional content and balance the current trends in nutritional study with culinary and baking techniques. The course highlights the relationship between diet, health, disease and how applied nutrition can benefit not only immune challenged populations, but average healthy populations as well. CAXT291AOS Externship 1 – 4.0 Credit Hours At the end of their in-class training, all students complete an externship course. While ICE strongly recommends that students extern in restaurant kitchens, they may request venues such as hotels, catering companies, corporate dining rooms, or test kitchens in accordance with their professional goals. CAXT292AOS Externship 2 – 4.0 Credit Hours At the end of their in-class training, all students complete an externship course. While ICE strongly recommends that students extern in restaurant kitchens, they may request venues such as hotels, catering companies, corporate dining rooms, or test kitchens in accordance with their professional goals.
- Subject
- FAU
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credit Hours
- Type
- course
- Edition
- 2025-2026
- Source
- www.ice.edu