CULA 1145 Introduction to Culinary Nutrition
This course provides students with the fundamentals of nutrition relating to the culinary field. Topics to be covered are: healthy menu planning, develop healthy recipes, food safety, quality food production, merchandising, marketing and basic nutrition concepts. This course only satisfies the requirement for Culinary Arts and Hotel/Restaurant Management degree programs. (2 lect.)
Major Topics
- Basic nutrition concepts
- Relationship between nutrition, health and lifespan
- Nutritional guidelines
- Proper nutrition and food safety
- Controversial issues concerning nutritional research and recommendations
- Healthy menus and recipes
- Menu analysis
Outcomes
In order to successfully complete this course, the student will:
1. Analyze the principles of human nutrition
2. Apply factors influencing food selection
3. Describe the role of nutrition in maintaining health and preventing disease
4. Analyze dietary recommendations, food guides and food labels
5. Compare food safety (microbial) and technology (genetic engineering)
6. Examine controversies in nutritional science
7. Evaluate information with regard to validity and applicability to nutritional health
8. Describe proper serving procedures and portion control techniques
9. Demonstrate marketing and promotional practices
Other Information
Any information placed here must be adhered to by all instructors:
Students will be evaluated from attendance, projects, quizzes, and/or exams.