In this course, students will explore healthy cooking techniques re-interpreting the center of the plate focus to meet the growing demands of health-conscious diners of today. Emphasis on the application of nutrition principles for various diets and food trends are discussed and prepared. Topics including ingredient substitutions, ingredient alternatives, and inspiration of vegetarian friendly international cuisines will provide awareness to the approach of healthy cuisine.
Level I Prereq: Academic Reading and Writing Levels of 6; CUL 120 minimum grade "C"
Class offerings by semester
|Summer 2020||Fall 2020||Winter 2021||Summer 2021|
Day Class (before 5 p.m.) Evening Class (after 5 p.m.) Online Class
Class offerings by semester is offered as a planning tool. Please refer to the course schedule to see the specifc time and platform for which the course is offered.
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