Nutrition and Sanitation

THM 168 pairs two halves of the same problem in food service: keeping food safe from microbial and operational hazards, and understanding what food actually does once people eat it. You'll work through sanitation principles, HACCP frameworks, and the basic biochemistry of macronutrients and micronutrients, assessed mainly through quizzes, a midterm, and a final rather than lab work. As a tourism and hotel management requirement, it gives you the regulatory and nutritional vocabulary you'll need before stepping into kitchen operations, menu design, or any role where you're responsible for what ends up on a guest's plate.