Nutritional Cooking and Baking

Catalog description

Class Hours: 1 Lab/Discussion: 2 Credits: 3 Prerequisite: None Corequisite: none Restriction: Enrolled in the Culinary Arts or Pastry Arts Program. Description: Examines basic principles of nutrition through food applications. Explains product origin, selection, recipe modification and the cooking process analyzed and connected to nutrient value. Focuses on preparation and analysis of foods following recommended nutritional guidelines, dietary restrictions and with consideration for consumer preferences as needed in hospitality operations.