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… produce a workforce that attracts new business to the region and supports the growth of existing business and emerging industries. LAHC has made a strategic focus on serving high skill, high wage industries through the development of career pathways. These high skilled, high wage pathways ensure that our graduates have …

… career opportunities in the culinary fields, world cultures and food trends, kitchen organization, sanitation and safety, nutrition, basic knife techniques, basic culinary terminology, ingredient function, product identification, and the theory of … develop skills and techniques used in preparing, plating, and serving main course dishes. CLN ART 124 MENU PLANNING AND NUTRITION 3 units (CSU) 36 hour lecture, 54 hour lab This course emphasizes menu planning for a variety of commercial and institutional foodservice operations. Layout and design of the printed menus are studied. Basic nutrition principles and theories for various groups are investigated. Healthy foods, pleasing to the eyes and the palate, …