HCM175
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Nutrition
Business and Social Sciences Division
CLC - College of Lake County
Course Description
This course introduces students to the principles of nutrition and the application of these principles to the food service industry. Topics include fundamentals of food chemistry and nutrition for different age groups and the special needs of individuals. This course meets the requirements for the nutrition course for American Culinary Federation (ACF) initial certification and/or re-certification.
Minimum Credit Hours
3
Maximum Credit Hours
3
PCS Code
1.2
Requirements
Prerequisite: College Reading and Writing Readiness AND Basic Algebra Readiness