KCUL 120 Nutritional Cooking

This course introduces basic nutrition concepts and applies them directly into the kitchen. Covered from a chef's perspective -- are topics like weight management, food labeling, food allergies, digestion, diabetes and heart disease. Contemporary ethical food issues will be addressed through cooking for vegetarian, vegan and religious dietary menus. The lecture portion of this course is delivered from an online learning platform. 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