Applied Culinary Nutrition

Catalog description

This course builds upon the student’s foundational culinary skills and knowledge, while introducing the principles of applied culinary nutrition. Students are introduced to the practice of translating current nutritional recommendations into meals that excite the palate, while adhering to evidence-based nutritional parameters and the policies that some healthcare institutions must observe. The course focuses on the essentials of ingredient selection and preparation, food portioning, recipe modification and the fundamentals of specialized dietary requirements. Prerequisite(s): Completion of all freshman culinary labs or BPA2720 , CULN1010 (or concurrent), SCI1050 . Offered at Charlotte, Providence 3 Semester Credits