CUL 208CONTEMPORARY TOPICS IN FOOD SERVICE

Catalog

Techniques needed to address special diets while providing culinary inspiration with an emphasis on healthful, appropriate and modern professional cooking skills and ingredients. Nutrition information, healthy ingredients, and substitutions are covered. Exploring a wide range of dietary challenges, chefs should be conscious of, including celiac disease, diabetes, vegan and vegetarian diets, food allergies, and more. Students are required to follow Culinary dress code.