2021-2022 Catalog and Student Handbook 
    
    Sep 24, 2022  
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

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CUL 370 - Cooking for Dietary Needs


Credits: 3
Description
This course presents the nutritional and culinary needs for various market segments of the food industry. Populations include children, teens, the aging, vegetarians, vegans and those with allergies and health concerns. Through lecture and labs, students learn strategies and techniques to address life cycle and dietary concerns, without sacrificing flavor or food quality.

Student Learning Outcomes
  1. Demonstrate principals of menu planning through creating an appropriate menu to meet the needs of target populations.
  2. Evaluate allergens in the context of a food service operation.
  3. Prepare various food items using ingredients necessary to meet specific dietary needs.
  4. Compare various food restrictions common to modern populations.

Prerequisite: CUL 200  and CUL 220  and CUL 240  and FAB 167  and FAB 230  all with a grade of C- or higher
Corequisite: None
Graded: Letter Grade



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