CULN115 Cooking for Special Diets
Department of Business, Innovation, and Legal Studies: Culinary Arts
- I. Course Number and Title
- CULN115 Cooking for Special Diets
- II. Number of Credits
- 4 credits
- III. Number of Instructional Minutes
- 3000
- IV. Prerequisites
- CULN110 (C or better) or Permission of the Department of Business, Innovation, and Legal Studies
- Corequisites
- None
- V. Other Pertinent Information
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This course focuses on developing the knowledge and skills required for success in entry or specialized level jobs in the hospitality industry. The principles introduced in this course will be useful to both hospitality management and students in other culinary programs. management and occupational students. In addition, the material covered in this course will be useful for the food service worker/manager who desires to upgrade or improve their job skills and knowledge.
Lab fees apply.
- VI. Catalog Course Description
- This kitchen lab course covers traditional and contemporary food preparation procedures for vegetarian, vegan and other special diets. Students develop an understanding of the diversity of dietary needs in the community, techniques for adapting recipes and menus for restricted diets and culinary diet-related trends.
- VII. Required Course Content and Direction
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Course Learning Goals
Students will:
- employ appropriate, effective, safe, and sanitary methods of handling foods and equipment in the kitchen lab;
- apply the terminology, principles and techniques used in preparing food items in vegetarian, vegan and other special diets;
- modify recipes and menu offerings to accommodate special diets and diet-related health concerns;
- analyze food and ingredients in terms of nutrition, appearance, aroma, flavor, texture, and presentation; and
- demonstrate appropriate creatively expressed food presentation techniques.
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Planned Sequence of Topics and/or Learning Activities
- An overview of special diets, nutrition and diet-related health concerns.
- Understanding the diverse dietary needs of the general population.
- Basic nutritional knowledge in ingredient manipulation to produce naturally healthy food items.
- Recipe modification, various cooking tests to determine food quality, yield, and presentation for specialized diets.
- Terminology and production techniques of a variety of vegetarian-based and vegan foods.
- Current culinary diet-related trends of the food service industry.
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Assessment Methods for Course Learning Goals
Student mastery of knowledge and skills will be assessed with quizzes and lab projects. -
Reference, Resource, or Learning Materials to be used by Student:
See course syllabus for required textbook.
Kitchen uniform required for culinary students, appropriate clothing including hat and non-slip shoes required for all others.
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New 11/21