CULA 2331 - Cooking for Special Diets

CULA 1325 - Culinary II 1325 (Fabrication)  

Course Description:
This course introduces students to the basics of product selection and cooking techniques appropriate for a variety of special needs or food allergy diets. Food preparation and planning menus for food allergies, food intolerances and diabetic cooking methods and ingredient choices and/or substitutions are taught in this class.

Student Learning Outcomes:
Students will be able to:

1. Identify and develop sanitation standards necessary to prevent health issues and explain safety concerns when prepping and preparing foods/ meals for people with food intolerance.
2. Identify common food allergies and determine appropriate substitutions such as Gluten, sugar and lactose free while managing the use of salt and sugars.
3. Discuss the art of capturing the most appropriate flavors and demonstrate cooking methods that retain nutrients and retain flavors for a variety of special diets.
4. Develop and evaluate recipes and menus using dietary guideline recommendations, food guides and food labels.
5. Discuss and demonstrate the important steps of how to incorporate plant foods into menu while reducing the emphasis on meats.