HADM 4320: Contemporary Healthy Foods
Fall. 3 credits. Letter grades only.
Prerequisite: HADM 3350 or equivalent.
Faculty teaching this course:
- Michael Kingra - Fall 2018
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.