CULA 1305 Nutrition for Culinary Arts

3 (3 lecture hours) Credit Hour(s)

An introduction of basic nutritional principles and guidelines practiced in the culinary industry. Topics include insight into nutrient absorption and the use of fats, carbohydrates, lipids, proteins, minerals, and vitamins in the human digestive system. Students plan meals and menus based on the above principles using nutritional guidelines as the primary basis.

Student Learning Outcomes:
Upon completion of this course, students will be able to:

Identify primary influences that shape food choices in today’s culinary industry.
Demonstrate a basic understanding of the roles proteins, carbohydrates, lipids, water, vitamins, and minerals play in healthy eating in the human body.
Plan well-balanced nutritious menus.
Demonstrate a basic knowledge of food allergens and food intolerances.
Demonstrate basic knowledge of the culinary nutrition recipe-modification process.

This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university they intend to transfer to for a baccalaureate degree. The receiving institution always makes the final decision about the transferability of credits.