HCM 228 - Culinary Nutrition and Food Science
Last Date of Approval: Fall 2019
3 Credits
Total Lecture Hours: 45
Course Description:
This course addresses the relationship between nutrition and health. Students will learn about how to choose healthier food options and also learn about better food preparation techniques that aid in a healthy diet. There will also be a focus on healthy menu planning, recipe modification, and marketing of nutritious menu items. They will learn about how to cater to a vast range of dietary requirements or needs that guests will request for in food service operations.
Corequisites: NONE
Prerequisites: NONE
Prerequisites/Corequisites: NONE
Mode(s) of Instruction: Face to Face
Course Fees: None
Student Learning Outcomes and Objectives:
Define what a healthy diet is as defined by the US dietary guidelines
Discuss how diet and lifestyle choices they make today can impact their health and quality of life in the future
Evaluate the diet and be able to modify it to protect and optimize their health
Identify factors that influence food selection and the importance of good nutrition
Examine healthy cooking methods and techniques
Course Objectives
State The Power of Food
List Nutrition Standards and Tools
Investigate Carbohydrates, Proteins, Water and Beverages, Vitamins, Fats and Oils
Construct Cooking Techniques for Planning Healthful Menus
Discuss Nutritional Messages and Serving Guests with Special Health Needs
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