CULA 1305 - Nutrition for Culinary Arts

Credit hours: 3

Course Description:
This is an introduction to the basic nutritional principles and guidelines. Topics include nutrients, carbohydrates, lipids, proteins, minerals and vitamins Students plan meals and menus based on the above principles using nutritional guidelines as the primary basis.

Student Learning Outcomes:
Students will be able to:

Describe the current United States Department of Agriculture Food Guide Pyramid and the accompanying dietary guidelines.
Explain the recommended dietary allowances, the functions of and best sources of the major nutrients.
Identify the major food allergies, symptoms and responsibilities of food service professionals.
Discuss the basic menu planning principles, layout and design.
Create a menu using the principles of sound nutritional practices.