KCUL 120 Nutritional Cooking

Nutritional Cooking introduces basic nutrition concepts and applies them directly into the culinary teaching kitchens. The course is collaboration between a chef and registered dietitian that combines culinary perspective with current nutritional concepts and food industry trends. Topics include evaluating credible nutrition information, food allergies, chronic disease prevention and meal planning, digestion with discussion of common disorders, labeling and its importance for the restaurant industry, recipe nutrient analysis, and plant-based or vegetarian/vegan meal planning. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

Credits

3