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

Demonstrate principals of menu planning through creating an appropriate menu to meet the needs of target populations.
Evaluate allergens in the context of a food service operation.
Prepare various food items using ingredients necessary to meet specific dietary needs.
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