CUL 390 Cooking for Dietary Needs

This course presents the nutritional and culinary needs for various market segments of the food industry. Populations in clude children, teens, the aging, vegetarians, sports and spa enthusiasts, and those with health concerns such as obesity, heart disease, diabetes, hypertension, and food allergies, among others. Through lecture and hands-on experience, students learn strategies and techniques to address life cycle and dietary concerns, without sacrificing flavor or food quality. Prerequisite: SCI 123, CUL 249, or BPA 210. 2 quarter hours

Credits

2

Distribution

KC:Kendall Course