Meal preparation and service with emphasis on meeting spa cuisine parameters are covered in this course, as well as utilizing principles of recipe modification in food preparation and computerized dietary analysis. Presentations focus on current trends in marketing of healthful menus and recipe modification and development.
Prerequisites: FSAD 101 & 255, NUTR 110, NUTR 115 and a C or better in NUTR 225
3 credits (1 lecture hours, 4 laboratory hours), spring semester, laboratory fee required. Approved uniform required.