CUL 112 - Techniques of Healthy Cooking

Prerequisite: This course requires a minimum COMPASS reading score of 70 to enroll.

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: 3
Lecture Hours: 3

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