CUL 112 - Techniques of Healthy Cooking

Corequisite: CUL 111 and CUL 115

The causes and effects of nutrition and dietary practices are presented to include the composition of foods, labeling, additives, special diets, RDA, BMI, and TEU. The interrelationship between nutrition, bodily systems, global foodways, food safety and environmental challenges are explored and analyzed. The practical portion of the course will explore the procurement, planning and preparation of Healthy Cuisine including Vegetarian, cooking with healthy ingredients, Recipes & Menus, Soups & Salads, Main Dishes, Side Dishes, Breakfast & Beverages, Baked Goods & Desserts and Chef’s Pantry.

Credits: 4

Lab Hours: 2.00
Lecture Hours: 3.00
Credit Type: CR

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