Culinary Nutrition and Sustainability

Course Number: 
CUL 125
Course Credits: 
2.00
Course Description: 
Students will learn the basics of food service nutrition, nutritional trends, dietary restrictions and allergies, food sourcing, local and seasonal foods, "truth in menu" requirements, social and environmental implications in the food service industry, and understanding food labeling. Topics include basic food groups, analysis of food labels, nutrients, the effects of deficiencies, menu and recipe analysis, nutritional cooking techniques, food service recycling and composting, organic and GMO regulations, and ingredient alternatives. 2 lecture hours. Vocational program course.
Course Prerequisites: 
Prerequisite: Concurrent enrollment in CUL 100 or instructor permission.
Course Outcomes: 

To meet the course standards and demonstrate the ability to meet the outcomes expectation of this course (A=Competency in Discipline, B=Literacy, C=Critical Thinking, D=Social and Personal Responsibility, E=Information Use), upon successful completion of this course, students should be able to:

  • Demonstrate ability to prepare breakfast items properly (A)
  • Demonstrate proper methods and techniques (A)
  • Demonstrate ability to read and follow standardized recipes (A)
  • Demonstrate ability to identify quality and wholesomeness of ingredients (A, C, D)
  • Demonstrate application of nutritional cooking (A, C)
  • Demonstrate knowledge and use of regional cooking techniques and locally available food products (B, D, E)
  • Demonstrated ability to work as a team member (C)
  • Demonstrate sanitary and safe handling of food, tools, and equipment (A, B, C, D)