CULINARY NUTRITION

Catalog description

Introduction to the concept of nutrition, including calories, carbohydrates, lipids, proteins, minerals, water, and vitamins analysis. Student will apply these nutritional concepts in the kitchen using healthy cooking methods and techniques in order to promote better health. They will be preparing soups, salads, vegetables, poultry, meat, fish and desserts in a safe and hygiene environment. The course will also encourage students to critical thinking, use of effective information and communication skills in their case studies and laboratories experiences. They also will be encouraged to use scientific and quantitative reasoning while using the internet as a research tool.