Nutrition for Food Service Industry (COOK 7013)

Course overview

The impact of nutrition on health is vital information for today’s cooks and chefs. Recipe modification, food preparation and menu planning are all affected by nutritional and dietary considerations. Work with colleagues to develop healthy menu options that are nutritious and delicious.

Pre-requisite: High School Graduation Diploma or equivalent.

Please Note: this credit course may be part of a credential program offered by NSCC. While a course may not have an admission requirement, all NSCC programs have admission requirements. For more information on programs and admissions, please visit Admission Requirements.

Schedule and cost

Additional costs and fees

A College Services Fee and Student Association Fee will apply for part-time students registered in credit courses. In some instances, offerings of the same course across multiple terms may have a differing cost. For more information, including tuition and fees information for international students, please visit Costs & Fees.